Best 5 Tacos In Pasta Shells With Veggies Recipes
Tacos in Pasta Shells with Veggies: A Fun and Easy Meal for Busy Weeknights
Looking for a quick and easy meal that's also packed with flavor? Look no further than tacos in pasta shells with veggies! This fun and creative dish combines the best of both worlds, with all the classic taco flavors you love wrapped up in a crispy pasta shell. Plus, it's loaded with fresh veggies, making it a healthy and satisfying meal that the whole family will enjoy.
In this article, you'll find two delicious recipes for tacos in pasta shells with veggies. The first recipe is for a traditional beef taco filling, while the second recipe is for a vegetarian taco filling made with black beans and corn. Both recipes are easy to follow and can be made in under 30 minutes.
So next time you're short on time or just looking for a fun and different meal, give tacos in pasta shells with veggies a try. You won't be disappointed!
TACOS IN PASTA SHELLS
This recipe has a Mexican flavor and is tasty and easy to make. It is great anytime; kids and adults will love it. Garnish with sliced tomatoes, lettuce and ripe olives, if desired.
Provided by grannycancook
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Top with sour cream and onions; serve.
Nutrition Facts : Calories 734.7 calories, Carbohydrate 47.6 g, Cholesterol 136.3 mg, Fat 44.2 g, Fiber 2.3 g, Protein 35.7 g, SaturatedFat 23.5 g, Sodium 1053.8 mg, Sugar 4.3 g
TACO-FILLED PASTA SHELLS
I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. -Marge Hodel, Roanoke, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 half of shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with remaining stuffed shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup each of cheeses and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup each of cheeses and 1-1/2 cups chips; proceed as directed.
Nutrition Facts : Calories 492 calories, Fat 31g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 982mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
TACO STUFFED PASTA SHELLS
Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat. It's a great family supper for busy weeknights! -Anne Thomsen, Westchester, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.
Nutrition Facts : Calories 384 calories, Fat 13g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.
TACOS IN PASTA SHELLS WITH VEGGIES
Jumbo pasta shells stuffed with a rich, spicy blend of cooked ground beef, cream cheese, chili powder, black beans, and Mexi-corn are baked with salsa, cheese, and sour cream. Add green onions as a garnish.
Provided by Dee Dee
Categories Pasta Main Dishes
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and taco seasoning mix in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cream cheese, salt, and chili powder to ground beef; mix in black beans and corn. Simmer mixture until heated through, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer shells to a bowl and toss with butter.
- Preheat oven to 350 degrees F (175 degrees C).
- Fill pasta shells with ground beef mixture and arrange in a 9x13-inch baking dish. Pour salsa over stuffed shells and top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove foil and top shells with remaining Cheddar cheese and Monterey Jack cheese. Continue baking until cheeses are melted, about 15 minutes more. Top pasta with sour cream.
Nutrition Facts : Calories 724.9 calories, Carbohydrate 47.5 g, Cholesterol 134.4 mg, Fat 42.7 g, Fiber 7.3 g, Protein 38 g, SaturatedFat 23.4 g, Sodium 1731.2 mg, Sugar 3.2 g
TACO PASTA SHELLS
I tease my family that we have to save leftovers of this dish for my lunch the next day. This wonderful recipe uses pasta shells instead of taco shells or tortillas.-Laura Pope, Bloomville, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10-15 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cream cheese, taco seasoning and chives; cook until cream cheese is melted. Stuff into pasta shells. , Place in a greased 4-qt. baking dish. Top with taco sauce. Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 310 calories, Fat 14g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 897mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
Tips:
- Always start with well-cooked pasta. You can use any type of pasta you like, but a short, sturdy pasta like penne or shells will hold the taco filling best.
- Use a variety of vegetables to add flavor and texture to your tacos. Some good options include bell peppers, onions, zucchini, corn, and black beans.
- Season your taco filling generously. A good taco seasoning mix will include chili powder, cumin, paprika, garlic powder, and onion powder. You can also add some cayenne pepper for a little heat.
- Don't overfill your pasta shells. You want to be able to seal them properly so that the filling doesn't leak out.
- Bake the pasta shells until they are golden brown and crispy. This will help to hold the filling in and give the tacos a delicious crunch.
- Serve the tacos with your favorite toppings. Some good options include sour cream, salsa, guacamole, and cheese.
Conclusion:
Tacos in Pasta Shells with Veggies is a fun and easy recipe that is perfect for a weeknight meal. It's also a great way to get your kids to eat their vegetables. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will love.
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