Tacos In Pasta Shells Recipe

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Tacos in Pasta Shells

Donna Toth


This recipe was forwarded to me by Elizabeth Bennett and can be found in the "Great American Favorite Brand Name Cookbook"

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1 1/4 lb
ground beef
1 pkg
(3 oz.) cream cheese with chives, cubed and softened
1 tsp
1 tsp
chili powder
jumbo pasta shells (cooked, rinsed & drained)
2 Tbsp
butter, melted
1 c
prepared taco sauce
1 c
(4 oz.) shredded monterey jack cheese
1 1/2 c
crushed tortilla chips
1 c
dairy sour cream
green onions, chopped
leaf lettuce (optional)
small pitted ripe olives (optional)
cherry tomatoes (optional)

Directions Step-By-Step

Cook beef in large skillet over medium-high heat until brown, stirring to separate meat; drain fat. Reduce heat to medium-low. Add cream cheese, salt and chili powder; simmer 5 minutes.
Toss shells with butter; fill with beef mixture. Arrange shells in buttered 13 X 9-inch pan. Pour taco sauce over each shell. Cover with foil. Bake in preheated, 350 degree oven for 15 minutes. Uncover; top with cheese and chips. Bake 15 minutes more or until bubbly. Top with sour cream and onions. Garnish with lettuce, olives and tomatoes.

About this Recipe

Course/Dish: Beef, Tacos & Burritos