Get ready for a dinner that combines two family favorites: tacos and pasta! This taco stuffed shell recipe serves 6 and looks oh-so-impressive, but it's simple to pull together. Catch us making this fun fusion again and again!
Mexican Stuffed Pasta Shells
- Prep Time 25 min
- Total 55 min
- Servings 6
- Ingredients 10
Ingredients
- 12 uncooked jumbo pasta shells
- 1 medium onion, finely chopped
- 1 pound lean ground beef
- 1 1/2 teaspoons chili powder
- 1 package (3 ounces) cream cheese
- 3/4 cup from 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce
- 1 cup shredded Colby-Monterey Jack cheese (4 ounces)
- 1/2 cup crushed corn chips
- 4 green onions, sliced
- 1/2 cup sour cream
Instructions
-
Step1Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
-
Step2In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
-
Step3Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
-
Step4Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
-
Step5Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.
Nutrition
585
Calories
30g
Total Fat
29g
Protein
53g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 585
- Calories from Fat
- 270
- Total Fat
- 30g
- Saturated Fat
- 14g
- Cholesterol
- 90mg
- Sodium
- 340mg
- Total Carbohydrate
- 53g
- Dietary Fiber
- 3g
- Protein
- 29g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved