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Taco Pasta Shells Recipe

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. YIELD:10-15 servings

Ingredients

  • 1-1/2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

Directions

  • 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.

Nutritional Facts

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

Wine Pairings

Full-Bodied White Wine

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