Pasta Tacos

This is another recipe that the Recipe Whisperer (Shelly Beard), gave me. This is not your typical pasta dish. It isn't usually a Mexican style dish that has pasta in it, but this one is so delicious that you'll never imagine it differently. 

There are loads of options of what to prepare alongside your Pasta Tacos, but I'll just give you a few options. This time, I chose to prepare rice infused with saffron. If you've never tried this type of rice, you really should.  It's very delicious and goes with loads of dishes.  I especially like it with the Chicken Monterrey. Another option, is just to cut up some iceberg lettuce, tomatoes and top with sour cream.  You could also throw in some frijoles refritos (refried beans) if that just isn't enough. You won't get a recipe for those from me, though, because I am not a fan.  

Pasta Tacos

1 ¼ lbs. ground beef

3 oz. cream cheese

1 tsp. salt

1 tsp. chili powder

18 jumbo pasta shells (about half of 12 oz. package)

2 Tbs. butter melted

1 cup (or more) taco sauce

1 cup cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1 ½ cups crush tortilla chips (opt.)

1 cup sour cream (opt.)

Preheat oven to 350 degrees.

Brown beef in large skillet, add cream cheese, salt and chili powder. Mix and simmer for 5 minutes. 

Cook pasta in salted water for 8 (or 10) minutes, then toss shells in melted butter. 

Fill shells with meat mixture and arrange in a 9x13 dish; pour taco sauce over shells.  

Note: If you want to prepare this ahead of time, you can stop here and refrigerate until it's time to bake.

Cover with foil and bake for 15 minutes. Top with cheeses and tortilla chips (if you wish), then return to oven to cook for 15 more minutes.  Serve and top with sour cream (and onions if desired).

Give the Pasta Tacos a try.  You will not regret it.  Don't forget to comment and share.  Enjoy!