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Taco Pasta Shells

 Taco Pasta Shells
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
10-15 ServingsPrep: 25 min. Bake: 25 min.


  • 1-1/2 pounds ground turkey or beef
    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


  • 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.
  • 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

2 of 2

Taco Pasta Shells (continued)

Editor's Note: airtight container for up to 6 months.
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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.