Taco Pasta Shells Recipe

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I tease my family that we have to save leftovers of this dish for my lunch the next day. This wonderful recipe uses pasta shells instead of taco shells or tortillas.—Laura Pope, Bloomville, Ohio
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:10-15 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 10-15 servings


  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 package (8 ounces) cream cheese, cubed
  • 2 envelopes taco seasoning
  • 1 to 2 tablespoons minced chives
  • 1 package (12 ounces) jumbo pasta shells, cooked and drained
  • 2 cups taco sauce
  • 2 cups (8 ounces) shredded plain or Mexican process cheese (Velveeta)
  • 1 cup coarsely crushed tortilla chips

Nutritional Facts

1 each: 310 calories, 14g fat (8g saturated fat), 49mg cholesterol, 897mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 16g protein.


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cream cheese, taco seasoning and chives; cook until cream cheese is melted. Stuff into pasta shells.
  2. Place in a greased 4-qt. baking dish. Top with taco sauce. Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until the cheese is melted. Yield: 10-15 servings.
For best flavor, use fresh chives in recipes when possible. Wrap fresh chives in a paper towel, place in a plastic bag and refrigerate for up to 1 week. Or snip fresh chives and freeze in an airtight container for up to 6 months.
Originally published as Taco Pasta Shells in Taste of Home Ground Beef Cookbook 1999, p245

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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