Tuesday, October 18, 2011

Taco-Filled Pasta Shells

I made these the other night and couldn't wait to share them with you  It's pasta meets tacos, two great foods combined into one! I haven't made this dish in a few years and I'm not sure why now that I think about it. The hubby was in Chicago for the Bears/Vikings game so I decided to invite my parents over for dinner that night. We also made taco bowls out of tortilla shells since I wasn't sure if everyone would care for the pasta (Dad doesn't like to branch out too much), but I'm happy to say everyone enjoyed our meal! I had a variety of toppings set out but after I sat down I realized I forgot to add them to my plate. You know how it is, kids are being whiny and I'm lucky to even sit down for 5 minutes to eat.

This would also be a great meal to double and freeze another pan for later. Just add the tortilla shells when you go to bake it.

Taco-Filled Pasta Shells


1 lb. ground beef
1 envelope taco seasoning or your own homemade seasoning
3 oz. cream cheese
20-24 uncooked jumbo pasta shells
1/4 cup butter, melted

Additional ingredients:
1 cup salsa
1 cup taco sauce
1 cup shredded cheese
1 cup crushed tortilla chips
Sour cream, optional
Chopped green onions, optional


In a skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning, prepare according to package directions. Add cream cheese, cook and stir for 5-10 minutes or until melted. Remove from heat and let cool.
In the meantime, cook pasta according to package directions, drain. Gently toss with butter. Fill each shell with the meat mixture.  Spoon salsa into a large greased baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 15 minutes. Uncover, sprinkle with cheese and tortilla chips. Bake for 10 minutes longer or until heated through. Serve with additional toppings.

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