Tacos in Pasta Shells
Only a few ingredients are needed to make these wonderful taco pasta shells. Even better than that, the entire family will love them! Ground beef, chorizo, cream cheese and chili powder are combined and then stuffed into jumbo shell pasta. Salsa is poured into a baking dish and the stuffed pasta shells are baked. Serve with all of your favorite taco toppings. Sour cream, taco sauce, onions, black olives and shredded cheddar cheese.
Adults and Kids
Adults and kids alike will go crazy for these easy and simple stuffed shells. We like to serve them on a bed of shredded lettuce with chopped fresh tomatoes, diced onions and a drizzle of taco sauce. We serve small bowls of sour cream on the side. My daughter on the other hand likes to serve these shells with just a drizzle of taco sauce and sour cream. Anyway you serve these tacos in pasta shells, your family will love them.
This recipe is very forgiving. Don’t like ground beef, use ground turkey instead. Don’t care for chorizo sausage either, substitute pork sausage or even Italian sausage. This recipe can be made with chopped, cooked chicken or turkey also. This recipe is very, very versatile. You can basically make this recipe any which way you like. After all, tacos are meant to be fun! Whip up a batch of Frozen Margaritas and yell Ole’
Delicious anyway you make Tacos in Pasta Shells
- 1 12 oz package jumbo shell macaroni
- 1 1/2 pounds ground beef
- 1 pound chorizo sausage
- 6 ounces cream cheese, cubed
- 2 teaspoons chili powder
- 2 16 oz jars salsa
- 2 cups shredded taco-style cheese
- optional; sour cream, chopped tomatoes, shredded cheese and lettuce
Cook shells according to package directions. Drain shells; rinse with cold water.
In a large skillet, cook ground beef and chorizo sausage until brown; drain off fat. Stir in cream cheese and chili powder. Remove from heat; cool slightly. Divide meat mixture evenly among the cooked shells. Spread 1-16 oz jar of salsa onto bottom of a 3 quart rectangle baking dish. Arrange filled shells in baking dish. Top with remaining salsa.
Bake covered, at 350º for 20 minutes. Remove from oven and sprinkle with cheese.
Bake uncovered, 20 minutes more or until heated through.
Serve with sour cream, chopped tomatoes, sliced black olives and shredded lettuce.