Tacos In Pasta Shells With Veggies Recipe

Name: Tacos In Pasta Shells With Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds lean ground beef; 1 (1 ounce) packet taco seasoning mix, or to taste; 1 (3 ounce) package cream cheese; 1 teaspoon salt; 1 teaspoon chili powder; 1 (15 ounce) can black beans, or to taste; 1 (7 ounce) can Mexican-style corn, or to taste; 18 jumbo pasta shells; 2 tablespoons butter, melted; 1 cup salsa; 1 cup shredded Cheddar cheese, divided; 1 cup shredded Monterey Jack cheese, divided; 1 cup sour cream

Servings: persons

1 1/4 pounds lean ground beef
1 (1 ounce) packet taco seasoning mix, or to taste
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
1 (15 ounce) can black beans, or to taste
1 (7 ounce) can Mexican-style corn, or to taste
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup salsa
1 cup shredded Cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
1 cup sour cream

1
Heat a large skillet over medium-high heat. Cook and stir beef and taco seasoning mix in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cream cheese, salt, and chili powder to ground beef; mix in black beans and corn. Simmer mixture until heated through, about 5 minutes.
2
Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer shells to a bowl and toss with butter.
3
Preheat oven to 350 degrees F (175 degrees C).
4
Fill pasta shells with ground beef mixture and arrange in a 9x13-inch baking dish. Pour salsa over stuffed shells and top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Cover baking dish with aluminum foil.
5
Bake in the preheated oven for 15 minutes. Remove foil and top shells with remaining Cheddar cheese and Monterey Jack cheese. Continue baking until cheeses are melted, about 15 minutes more. Top pasta with sour cream.

2563

kcal

Calories

Fat

348

Carbs

103

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

Saved locally in your browser — visible only to you.

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: 1 1/4 pounds lean ground beef, 1 (1 ounce) packet taco seasoning mix, or to taste, 1 (3 ounce) package cream cheese, 1 teaspoon salt, and more.

Yes, Tacos In Pasta Shells With Veggies 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!

Tacos In Pasta Shells With Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions