Taco-Loaded Pasta Shells with Crunchy Tortilla Topping

Recipe Collection: Dinner

Taco-Loaded Pasta Shells with Crunchy Tortilla Topping bring the bold flavors of Mexican cuisine together with the heartiness of Italian pasta. This non-vegetarian recipe features jumbo pasta shells stuffed with a spiced beef filling, topped with a melty cheese blend and crispy tortilla chips, making it a hit for both kids and adults. Perfect for family dinners or gatherings, these shells are versatile enough to serve with a side salad or as a standalone meal.

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Overview

This delightful fusion dish combines the bold flavors of Mexican tacos with the comforting texture of pasta shells. Each shell is generously filled with a creamy, spiced beef mixture, topped with a blend of cheeses and crunchy tortilla chips, creating a symphony of textures and flavors that will captivate both kids and adults alike.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

Fusion (Mexican-Italian)

Serving Size: 6

Cooking Time: 60 minutes

Ingredients

• 1.25 Pounds (lb) lean ground beef
• 3 Ounces (oz) cream cheese
• 1 Teaspoon (tsp) kosher salt
• 1 Teaspoon (tsp) chili powder
• 18 Jumbo pasta shells
• 2 Tablespoons (tbsp) unsalted butter, melted
• 1 Cup taco sauce
• 1 Cup shredded Cheddar cheese, shredded
• 1 Cup shredded Monterey Jack cheese, shredded
• 1.5 Cups crushed tortilla chips
• 1 Cup sour cream

Steps

1. Prepare the Beef Filling: In a large skillet over medium heat, brown the ground beef until fully cooked and no longer pink. Drain any excess fat. Add the cream cheese, salt, and chili powder to the beef. Stir until the cream cheese is melted and the mixture is well combined. Simmer for 5 minutes to allow the flavors to meld.
2. Cook the Pasta Shells: While the beef is simmering, bring a large pot of lightly salted water to a boil. Add the pasta shells and cook until al dente, about 8 to 10 minutes. Drain the shells and toss them gently in the melted butter to prevent sticking.
3. Preheat the Oven: Set your oven to 350 degrees F (175 degrees C).
4. Assemble the Dish: Fill each pasta shell with the beef mixture and arrange them in a 9x13-inch baking dish. Pour the taco sauce evenly over the filled shells.
5. Bake the Shells: Cover the baking dish with foil and bake in the preheated oven for 15 minutes.
6. Add the Toppings: Remove the foil and sprinkle the Cheddar cheese, Monterey Jack cheese, and crushed tortilla chips over the shells. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
7. Serve: Remove from the oven and let cool slightly. Top each serving with a dollop of sour cream. Serve immediately and enjoy the delightful combination of flavors and textures.

Enjoy your homemade Taco-Loaded Pasta Shells with Crunchy Tortilla Topping!