Tacos in Pasta Shells

Tacos In Pasta Shells Recipe

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Donna Toth


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


★★★★★ 1 vote


  • 1 1/4 lb
    ground beef
  • 1 pkg
    (3 oz.) cream cheese with chives, cubed and softened
  • 1 tsp
  • 1 tsp
    chili powder
  • 18
    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
  • 3
    green onions, chopped
  • ·
    leaf lettuce (optional)
  • ·
    small pitted ripe olives (optional)
  • ·
    cherry tomatoes (optional)

How to Make Tacos in Pasta Shells


  1. 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.
  2. 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.

Printable Recipe Card

About Tacos in Pasta Shells

Course/Dish: Beef, Tacos & Burritos

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