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 pounds ground beef; 2 envelopes taco seasoning; 1-1/2 cups water; 1 package (8 ounces) cream cheese, cubed; 24 uncooked jumbo pasta shells; 1/4 cup butter, melted; 1 cup salsa; 1 cup taco sauce; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1-1/2 cups crushed tortilla chips; 1 cup sour cream; 3 green onions, chopped

Servings: persons

2 pounds ground beef
2 envelopes taco seasoning
1-1/2 cups water
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup sour cream
3 green onions, chopped

1
In a Dutch oven, cook beef over medium heat until no longer pink; drain.Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour.
2
Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.
3
To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350u00b0 for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
4
Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350u00b0 for 40 minutes. Uncover. Sprinkle with cheeses and chips; proceed as directed.

3448

kcal

Calories

116

Fat

456

Carbs

136

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 13 ingredients. The key ingredients include: 2 pounds ground beef, 2 envelopes taco seasoning, 1-1/2 cups water, 1 package (8 ounces) cream cheese, cubed, 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