Taco Pasta
Creamy taco pasta shells stuffed with seasoned beef, topped with cheeses, tortilla chips, and sour cream, perfect for a flavorful family dinner or casual get-together.
Ingredients
- 1 1/4 lb. ground beef ⓘ
- 1 (3 oz.) pkg. cream cheese, cubed and softened ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. chili powder ⓘ
- 18 jumbo pasta shells, cooked, rinsed and drained ⓘ
- 1 c. sour cream
- 3 green onions
- 2 Tbsp. butter, melted ⓘ
- 1 c. taco sauce ⓘ
- 1 c. shredded Cheddar cheese ⓘ
- 1 c. Monterey Jack cheese ⓘ
- 1 1/2 c. crushed tortilla chips ⓘ
Instructions
- Cook the ground beef in a skillet until browned.
- Add cream cheese, salt, and chili powder to the beef and simmer until combined.
- Meanwhile, toss cooked pasta shells with melted butter and fill them with the beef mixture.
- Arrange the filled shells in a buttered baking pan.
- Pour taco sauce over each shell.
- Cover the pan with foil and bake at 350°F for 15 minutes.
- Uncover, then top with shredded Cheddar, Monterey Jack cheese, and crushed tortilla chips.
- Bake for an additional 15 minutes until bubbly and cheese is melted.
- Remove from oven, then top with sour cream and sliced green onions.
Tips & Substitutions
For a lighter version, substitute ground turkey for beef and use low-fat cream cheese. You can also add black beans or corn for extra texture and flavor. If you prefer a spicier dish, consider adding diced jalapeños or a dash of hot sauce. Feel free to use your favorite cheese blend instead of Cheddar and Monterey Jack.
Serving Suggestions
Serve Taco Pasta with a side of Mexican rice or a fresh green salad for a complete meal. It also pairs beautifully with Skillet Taco Pie for a fun Tex-Mex dinner. Garnish with additional green onions, cilantro, or avocado for added flavor and freshness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave or oven at 350°F until heated through. If reheating in the oven, cover with foil to prevent the cheese from over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Taco Pasta contains roughly 1473 calories, with 34g protein, 32g carbohydrates, and 136g fat. It is an excellent source of vitamin A (112% of the Daily Value), protein (68% of the Daily Value), and calcium (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2822mg per serving (123% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta?
Yes, while jumbo pasta shells are traditional, you can substitute with other pasta shapes like rotini or penne. Just ensure they can hold the filling well and adjust the cooking time as needed.
Is there a vegetarian option for this recipe?
Absolutely! Replace the ground beef with a mixture of sautéed mushrooms, bell peppers, and black beans for a hearty vegetarian alternative. You can also use plant-based cream cheese and sour cream.
Can I make this dish ahead of time?
Yes, you can assemble Taco Pasta a day in advance. Just cover it tightly with foil and refrigerate until ready to bake. When you're ready to serve, bake it directly from the refrigerator, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).