Pasta Tacos

Pasta Tacos


124 people made this

This is a cross between stuffed pasta shells and tacos! This recipe is easily doubled for big gatherings and is a crowd pleaser!


Serves: 8 

  • 16 jumbo pasta shells
  • 500g beef mince
  • 1 (35g) packet taco seasoning mix
  • 1 cup (250ml) water
  • 1 (435g) can refried beans
  • 90g grated cheddar cheese
  • 1 (375g) jar salsa, divided
  • 1/4 cup sliced spring onion
  • 1/4 cup grated Cheddar cheese
  • 1/2 cup sour cream

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Bring a large pot of water to a boil over high heat. Stir in the pasta and return to a boil. Cook the pasta uncovered until just slightly firm to the bite, about 13 minutes. Drain well.
  2. Brown the beef mince in a large frypan; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
  3. Spoon 1/4 cup salsa over the bottom of a 20x30cm baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
  4. Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced spring onion and 1/4 cup grated cheddar cheese. Serve with sour cream.

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