Tacos in Pasta Shells

Stuffed shells go full Tex-Mex in this mashup that’s been a sleeper hit at family dinners for decades.

Jumbo pasta shells get filled with ground beef that’s been simmered with cream cheese, chili powder, and salt until rich and creamy, then lined up in a buttered baking dish.

Taco sauce pours over the top before the first bake, then off comes the foil and on goes a mountain of shredded cheddar, Monterey Jack, and crushed tortilla chips for a second round in the oven until everything is bubbly and golden.

Finish with dollops of sour cream, chopped green onions, and a little lettuce for a plate that’s half Italian, half Mexican, and entirely irresistible.

Pro Tips

• Don’t overstuff the shells. They need to close enough to hold the filling during baking. A heaping tablespoon per shell is about right.
• Use cream cheese with chives. It adds a subtle onion flavor to the beef filling that you won’t get from plain cream cheese.
• Crush the chips just before adding. Fresh-crushed tortilla chips stay crunchier than pre-crushed ones from the bag. That textural contrast is half the fun.