Taco Pasta Shells Recipe
A twist on a classic, Taco Pasta Shells meld the best of two cuisines into one delectable dish with just the right amount of spice!!
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Lil' Luna
- 1 pound ground beef
- 1 envelope taco seasoning
- 3/4 cup water
- 4 ounces cream cheese
- 12 jumbo pasta shells
- 2 tbsp butter, melted
Toppings:
- 1/2 cup salsa
- 1/2 cup green enchilada sauce
- 1 cup Colby Jack cheese, shredded
- 1/2 cup Fritos, crushed
- 1/2 cup sour cream
Preheat oven to 350°F degrees.
Cook ground beef in a large pan until no longer pink. Drain grease. Add water and taco seasoning and bring to a boil. Add cream cheese, reduce heat and simmer for about 5 minutes or until the cream cheese is melted.
Transfer meat mixture to a bowl and let cool.
Cook pasta according to package directions and toss in melted butter. Set aside.
Spoon salsa into a 11x7 baking dish. Fill buttered pasta shells with a scoop of the meat mixture and place back in baking dish.
Drizzle enchilada sauce over shells and bake for 20 minutes. Add shredded cheese and bake an additional 10-15 minutes.
Add crushed Fritos and sour cream to shells before serving.
Calories: 805kcal | Carbohydrates: 37g | Protein: 34g | Fat: 58g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 173mg | Sodium: 1698mg | Potassium: 590mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2240IU | Vitamin C: 5mg | Calcium: 342mg | Iron: 4mg