Taco Stuffed Pasta Shells

Thinking about dinner this night makes me laugh because this recipe is a tongue tricker. Your tongue is literally confused. Is it tasting nachos, tacos, pasta, Italian, Mexican… what the heck is it. The answer is “yes” to all of the above. The verdict from the family came back as surprisingly good. I don’t think anyone had any confidence in this dish, including me. Tacos in pasta shells? How could your tongue not be confused my brain is confused thinking about it. It really is good. You can use a traditional quick and easy taco meat like 1lb of cooked ground beef with a packet of taco seasoning, or you can do what I did, and take some frozen taco meat out of the freezer and use that. Excellent! You have you cheesy crunchy topping, you yummy flavorful shell, and a true delight to your pallet.


  • 1 lb ground beef  (I used Family Tradition Taco’s )
  • 1 envelope taco seasoning 
  • 4 ounce cottage cheese or cream cheese (I used cottage)
  • 12 large pasta shells
  • 1 cup salsa (I used Pace Mild)
  • 1 cup enchilada sauce (I used old El Paso Mild)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 1 1/2 cups crushed tortilla chips


  • Cook Beeff
  • Add taco seasoning and prepare according to package directions
  • Add cottage cheese
  • Pour salsa on the bottom of a greased 9x13inch pan
  • While the meat is cooking cook the pasta according to the directions on the box
  • Fill each shell 
  • Place in the bottom of the pan and top with taco sauce
  • Cover with foil and bake at 350 degrees for 30 minutes
  • Uncover and sprinkle with chips then cheese
  • Back 15 additional minutes
  • Serve hot

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