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Nutrition Facts
Serving Size 1 (350g) Recipe makes 4 servings The following items or measurements are not included below: 18 large pasta shells 1 1/2 cups tortilla chips
Calories 801
Calories from Fat 583		(72%)
Amount Per Serving		%DV
	Total Fat 64.8g	99%
	Saturated Fat 35.5g	177%
	Monounsaturated Fat 21.5g
	Polyunsaturated Fat 2.1g
	Trans Fat 1.3g
Cholesterol 215mg		71%
Sodium 1561mg		65%
Potassium 591mg		16%
Total Carbohydrate 9.2g		3%
	Dietary Fiber 0.6g	2%
	Sugars 4.4g
Protein 44.7g		89%
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Taco Stuffed Pasta Shells

Recipe #141086 | 1¼ hours | 25 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: looneytunesfan
Oct 12, 2005

This is a really good recipe. Even my picky daughters love it.

SERVES 4 -6 (change servings and units)

Ingredients

1 1/4 lbs ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 large pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 1/2 cups tortilla chips, crushed
1 cup sour cream
guacamole

Directions

1
In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
2
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
3
Preheat oven to 350*.
4
Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
5
Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
6
Top with sour cream and guacamole; serve.

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Featured Reviews for This Recipe

From: CyanEyed Girl

On Feb 5, 2008

Enjoyed it, but would have liked it more, perhaps if "kicked up" like another reviewer suggested, by adding corn/rice to the meat mix for more variety, still, we ate it all up!

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From: Chef #627975

On Nov 15, 2007

I added corn and rice to the meat so that there wasn't SO much meat and it rounded out the meal even more. It still had the same flavor, just a little extra surprise in with it. Just a tip.

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From: Roxygirl in Colorado

On May 8, 2007

I made a double batch of this casserole, one to give to another family. My shells were al dente at 9 min. and very stable to fill. I used half ground turkey/beef and an 8oz pkg. of cream cheese total. I also topped with Fritos, tucking some under the cheese layer, too. I made this earlier in the day and when I heated I added a few tbs. hot water to the bottom of the pan, because it looked like the shells were a bit dry. This was real tasty and different from regular tacos, too. The cream cheese helped keep the filling from falling out of the shells. I served with corn in buter sauce (by Karen) and refrig. bead sticks. Thanks Looneytunesfan for posting. I loved your photo, too! Roxygirl

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