When life gets busy, simple dinners are a lifesaver. These Pasta Shell Tacos are a playful twist on traditional tacos — jumbo pasta shells replace tortillas to create a heartier, kid-friendly meal that’s quick to prepare and satisfying to eat.
Taco Stuffed Shells
Tacos and pasta are both crowd-pleasers, which makes this taco-stuffed pasta shell casserole a perfect weeknight option. The pasta shells hold a savory beef and cheese filling, and the dish is simple to adapt—if your kids love mac and cheese, add a few extra shells with less meat and extra cheese for a creamy, comforting variation.
We use meals like this as an opportunity to talk with our kids about food and nutrition. As farmers who raise beef and wheat, we often use ground beef from our freezer and pasta made from wheat we grow. Lean meat provides protein for growing bodies, while pasta gives carbohydrates for energy. The cheeses and sour cream are dairy products made from milk. Buying food supports many families who work to grow and produce these ingredients.
Casserole That Makes Great Leftovers
This casserole makes enough to enjoy for dinner and to pack for lunches the next day. To preserve texture, crush any tortilla chips only on the portions you plan to serve immediately and leave chips off the portions reserved for later. Wait to add fresh toppings like lettuce, tomatoes, green onions and sour cream until reheating so they stay bright and crisp.
A simple white 13×9 baking dish works well for this recipe — roomy enough for the shells and attractive for serving straight from the oven.
If you enjoy this, try a similar family favorite: Easy Taco Pie. We hope this inspires an easy, delicious Taco Tuesday at your house!
Printable Recipe for Pasta Shell Tacos
Pasta Shell Tacos
Ingredients
- 1 pound ground beef, browned
- 3 oz package cream cheese with chives, cubed and softened
- 1 teaspoon salt
- 1 teaspoon chili powder
- 21 jumbo pasta shells, cooked and drained
- 2 tablespoons butter
- 1 cup salsa (taco sauce)
- 1 cup shredded cheddar cheese
- 1 cup Monterey Jack cheese
- 1 1/2 cups crushed tortilla chips
Toppings
- 1 cup sour cream
- 3 green onions, sliced
- 2 cups lettuce, chopped
- 3/4 cup cherry tomatoes, sliced
Instructions
- 1. Cook beef in a large skillet over medium-high heat until browned. Stir to separate the meat and drain any excess fat.
- 2. Reduce heat to medium-low. Add the cream cheese, salt, and chili powder. Stir and simmer about 5 minutes until combined. Preheat oven to 350°F (175°C).
- 3. Toss the cooked shells with butter so they don’t stick. Fill each shell with the beef mixture and arrange them in a buttered 13×9-inch pan. Pour a little salsa or taco sauce over each shell and cover the pan with foil. Bake 15 minutes.
- 4. Remove foil, sprinkle with cheddar and Monterey Jack cheeses and crushed tortilla chips. Bake 15 more minutes, or until the cheese is melted and bubbly.
- 5. Top with sour cream, sliced green onions, chopped lettuce and cherry tomatoes as desired. Serve warm and enjoy.
Nutrition
“Plowing Through Life” is not a registered dietitian. Nutrition facts are estimates and can vary based on the products you use. For precise values, run the ingredients through your preferred nutrition calculator.
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