Taco Filled Pasta Shells Recipe

Name: Taco Filled Pasta Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lean ground beef; 2 (1 1/4 ounce) envelopes low-sodium taco seasoning; 1 (8 ounce) package cream cheese, softened; 24 jumbo pasta shells, cooked and tossed with melted butter (below); 1/4 cup butter or 1/4 cup margarine, melted; 1 cup salsa; 1 cup taco sauce; 1 cup cheddar cheese, shredded; 1 cup tortilla chips, crushed (optional); 1 cup sour cream (optional); 3 green onions, chopped (optional)

Servings: persons

2 lbs lean ground beef
2 (1 1/4 ounce) envelopes low-sodium taco seasoning
1 (8 ounce) package cream cheese, softened
24 jumbo pasta shells, cooked and tossed with melted butter (below)
1/4 cup butter or 1/4 cup margarine, melted
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese, shredded
1 cup tortilla chips, crushed (optional)
1 cup sour cream (optional)
3 green onions, chopped (optional)

1
In large skillet, cook beef until no longer pink. Drain.
2
Add taco seasoning and prepare to package directions.
3
Add cream cheese, cover and simmer for 5-10 minutes until cheese is melted. Stir well.
4
Cool meat mixture for 1 hour.
5
Fill each shell with about 3 Tablespoons of meat mixture.
6
Grease (2) 9 inch square baking dishes, and place 12 shells in each dish.
7
Mix salsa and taco sauce and spoon 1/2 over shells in both dishes.
8
If not freezing: Cover with foil and bake at 350 for 30 minutes. Uncover, sprinkle with Cheddar cheese and tortilla chips (if using). Bake 15 min until cheese is melted. Serve with sour cream and onions.
9
To use frozen shells: Omit cheddar and tortilla chips before freezing. Thaw in refrigerator 24 hours Bake at 350 degrees for 40 minute Add cheese and chips and cook another 10 minute.

5325

kcal

Calories

572

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs lean ground beef, 2 (1 1/4 ounce) envelopes low-sodium taco seasoning, 1 (8 ounce) package cream cheese, softened, 24 jumbo pasta shells, cooked and tossed with melted butter (below), and more.

Yes, Taco Filled Pasta Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Taco Filled Pasta Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions