Tacos in Pasta Shells

Taco Tuesday switches things up with these tacos in pasta shells! The cream cheese makes them flavorful, the salsa gives them a Mexican flair.

Photo by Kimberly V.
Adapted from bhg.com
Pasta shells stuffed with taco fixings.

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

10

servings

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

10

servings

Adapted from bhg.com

Ingredients

  • 12

    ounces dried jumbo pasta shells

  • 2

    (16-ounce) jars salsa

  • 2 1/2

    pounds ground beef

  • 6

    ounces cream cheese, cut up

  • 2

    teaspoons chili powder

  • 1 1/2

    cups cheddar cheese, about 6 ounces, shredded

  • Chopped tomato (optional)

Directions

Preheat oven to 350°F. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, divide about 1 cup of the salsa between two ungreased 2-quart rectangular baking dishes, spreading evenly. Set aside. In an extra-large skillet cook ground meat over medium heat until brown. Drain off fat. Stir in cream cheese and chili powder. Cool slightly. Spoon meat mixture into cooked pasta shells. Arrange filled shells on top of salsa in dishes. Top with the remaining salsa. Bake, covered, for 15 minutes. Sprinkle with cheddar cheese. Bake, uncovered, about 15 minutes more or until heated through. If desired, sprinkle with tomato.

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