Taco Pasta Shells Recipes

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TACO STUFFED PASTA SHELLS



Taco Stuffed Pasta Shells image

Make and share this Taco Stuffed Pasta Shells recipe from Food.com.

Provided by LMillerRN

Categories     Pasta Shells

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

16 large dried pasta shells, prepared according to package directions, rinsed and drained
1 lb extra lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried black beans
1 cup shredded low-fat cheddar cheese, divided
1 (16 ounce) jar salsa, divided (mild)
1/4 cup sliced green onion
sour cream (optional)

Steps:

  • PREHEAT oven to 350°F Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4-cup cheese; mix well. Spread 1/4-cup salsa over bottom of each of two 8-inch-square (2-quart) baking dishes.
  • FILL pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells. Cover one baking dish with plastic wrap, then wrap with foil. Label and freeze for up to 2 months.
  • COVER remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.
  • TO BAKE FROZEN SHELLS: Place baking dish in the refrigerator overnight. Preheat oven to 375°F Remove plastic wrap; recover with foil. Bake for 45 to 50 minutes or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.

TACO STUFFED PASTA SHELLS



Taco Stuffed Pasta shells image

I found this recipe in a magazine a couple of years ago and it is a favorite at our house. We love cream cheese so I usually add a bit more than what the recipe calls for. The original recipe says you can double it and freeze one pan for up to 90 days. I haven't tried that but if you do, let me know how it turns out.

Provided by Shermm

Categories     Pasta Shells

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 envelope taco seasoning
1 (4 ounce) package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream
3 green onions, chopped

Steps:

  • COOK BEEF.
  • ADD TACO SEASONING AND PREPARE ACCORDING TO PKG DIRECTIONS.
  • ADD CREAM CHEESE.
  • COVER AND SIMMER UNTIL CREAM CHEESE IS MELTED.
  • YOU CAN CHILL THE MEAT SO YOU CAN STUFF THE SHELLS EASIER.
  • POUR SALSA IN THE BOTTOM OF A GREASED 9 X 13 IN PAN.
  • WHILE THE HAMBURGER IS COOKING, COOK THE PASTA, DRAIN, TOSS WITH BUTTER.
  • FILL EACH SHELL.
  • PLACE IN BOTTOM OF PAN AND TOP WITH TACO SAUCE.
  • COVER AND BAKE AT 350 FOR 30 MINUTES.
  • UNCOVER,SPRINKLE WITH CHEESES AND CHIPS.
  • BAKE 15 MINUTES LONGER OR UNTIL HEATED THROUGH.
  • SERVE WITH SOUR CREAM, MORE SALSA, OR WHATEVER ELSE YOU THINK GOES GOOD WITH TACOS.

TACO STUFFED PASTA SHELLS



Taco Stuffed Pasta Shells image

Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat. It's a great family supper for busy weeknights! -Anne Thomsen, Westchester, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 7

18 uncooked jumbo pasta shells
1-1/2 pounds lean ground beef (90% lean)
2 teaspoons chili powder
3 ounces fat-free cream cheese, cubed
1 bottle (16 ounces) taco sauce, divided
3/4 cup shredded reduced-fat Mexican cheese blend, divided
20 baked tortilla chip scoops, coarsely crushed

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.

Nutrition Facts : Calories 384 calories, Fat 13g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.

TACO-FILLED PASTA SHELLS



Taco-Filled Pasta Shells image

I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. -Marge Hodel, Roanoke, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 14

2 pounds ground beef
2 envelopes taco seasoning
1-1/2 cups water
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
ADDITIONAL INGREDIENTS (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup sour cream
3 green onions, chopped

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 half of shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with remaining stuffed shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup each of cheeses and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup each of cheeses and 1-1/2 cups chips; proceed as directed.

Nutrition Facts : Calories 492 calories, Fat 31g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 982mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.

TACOS IN PASTA SHELLS



Tacos in Pasta Shells image

This recipe has a Mexican flavor and is tasty and easy to make. It is great anytime; kids and adults will love it. Garnish with sliced tomatoes, lettuce and ripe olives, if desired.

Provided by grannycancook

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 11

1 ¼ pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cups crushed tortilla chips
1 cup sour cream

Steps:

  • In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
  • Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
  • Top with sour cream and onions; serve.

Nutrition Facts : Calories 734.7 calories, Carbohydrate 47.6 g, Cholesterol 136.3 mg, Fat 44.2 g, Fiber 2.3 g, Protein 35.7 g, SaturatedFat 23.5 g, Sodium 1053.8 mg, Sugar 4.3 g

TACO SHELLS AND CHEESE



Taco Shells and Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

Kosher salt
1 pound small pasta shells
2 tablespoons olive oil
4 tablespoons butter
1 pound ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
One 10-ounce can diced tomatoes and green chiles, such as Rotel
1/2 cup hot water
Freshly ground black pepper
2 cups milk, plus more if needed for thinning
8 ounces processed cheese, such as Velveeta, diced
2 1/2 cups grated Cheddar jack cheese
1 teaspoon dried cilantro
Sour cream and jarred salsa, for serving, optional

Steps:

  • Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
  • Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy).
  • In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning, thinning with a splash of milk if needed. Stir in the cilantro.
  • Top each serving with some sour cream and salsa if desired.

TACO STUFFED SHELLS



Taco Stuffed Shells image

Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!

Provided by JenniferLL

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h20m

Yield 8

Number Of Ingredients 10

16 jumbo pasta shells
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried beans
¾ cup shredded Cheddar cheese
1 (16 ounce) jar salsa, divided
¼ cup sliced green onion
¼ cup shredded Cheddar cheese
½ cup sour cream

Steps:

  • Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
  • Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
  • Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
  • Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 30.4 g, Cholesterol 60.5 mg, Fat 17.6 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 8.7 g, Sodium 956.7 mg, Sugar 3.3 g

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