A fun twist on regular tacos. These Taco Stuffed Pasta Shells will be a new family favorite dinner recipe! Taco Tuesday just got a little more interesting!
Taco Stuffed Pasta Shells are easy, delicious and budget friendly. This is an easy dinner idea for feeding a hungry family. Making pasta with a Mexican flair.
- 1½ lbs Lean Ground Beef
- 1 package Low Sodium Taco Seasoning
- 1/2 Cup Water
- 4 oz Can Diced Green Chiles
- 12 oz Dried Jumbo Pasta Shells
- Fresh Deli Salsa*
- 2 oz Can Sliced Black Olives
- 2 Cups Shredded Mexican or 3 Cheese Blend
- Sour Cream, Avocado, Cilantro
- Preheat oven to 375°
- Begin heating a large pot of water to boiling. Add pasta shells to boiling water. (add a drizzle of olive oil to prevent pasta from sticking) Cook pasta 2 minutes less than package instructions. Drain and let cool.
- Brown ground beef in large skillet. Drain grease and return meat to skillet. Add taco season, water and green chiles. Heat over medium/low until liquid is absorbed.
- Fill pasta shells with a large spoonful of meat and a small spoonful of salsa. Pack shells tightly and in an even layer in a 9x13 baking dish. Top each shell with 2-3 sliced olives. Cover shells with shredded cheese. Bake for 10-15 minutes or until heated through and cheese is melted.
- Serve with sour cream, salsa, sliced avocado and fresh cilantro.
*I used Sabra Homestyle Salsa
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 632Total Fat 37gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 16gCholesterol 155mgSodium 449mgCarbohydrates 25gFiber 4gSugar 3gProtein 50g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Taco Stuffed Pasta Shells. Stuff, Cheese, Bake. As easy as 1-2-3!1