Slightly Savory Saturday


Tacos in Pasta Shells

1 1/4 pounds lean ground beef

1 package dry taco seasoning

18-24 jumbo pasta shells

1 cup salsa

1 cup shredded Cheddar Cheese

1 cup shredded Monterrey Jack cheese

1 cup crushed tortilla chips

Toppings:  sour cream, avocados, onions, tomatoes, cilantro, black olives

1. In a large skillet brown beef over medium heat until no long pink. Drain and add taco seasoning packet and water according to the packet directions.

2. Meanwhile bring to boil in a large pot light salted water, add pasta and cook for 8-10 minutes until al dente. Drain shells.

3. Preheat oven to 350 degrees.

4. Fill shells with beef mixture and arrange in 9 x 13 inch baking dish.  Pour salsa over shells. Cover with foil and back in oven for 15 minutes.

5. Remove from oven and top with cheeses and tortilla chips.  (I don’t think you really need the chips—I would have no problem omitting them from the recipe next time).  Return to oven and bake an additional 15 minutes

6. Top with sour cream and other toppings as desired and serve.  If you put the toppings in bowls your guests can select what they want to use and the finished product is a lovely dinner. Serve with black beans and a salad and you have a great dinner.



  1. This is right up our alley!

  2. Oh, I would love this. Hubby doesn’t care to branch out of his meat and ‘taters routine…!

  3. Love this one!! Definitely going to try this. My kids love tacos and pasta — it’s got winner written all over it!

    • HOpe you have good luck with it!!!! I think it is a great recipe and fun to make especially for kids–they can add their own stuff on top!

  4. Yummy! So hungry now!

  5. I need to try this recipe.

  6. This is making me hungry. I can see making this with a number of varieties of fillings. Yummy!

  7. This is our kind of food!!!!

  8. Gosh, that’s a hard combo to beat–tacos and pasta! Yummy!

    Hugs from Ecuador,

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