I love a good flavor merge! This pasta dish is so quick and easy. It boasts a unique blend of bold Italian and Tex-Mex flavors that honestly just meld together and work. The flavorful pasta cooks on a bed of salsa so you can make it as mild or spicy as you wish! The classic taco filling has a creamy edge and a lot of melty cheese goodness to top it off!

Print Recipe

Taco Pasta

A merge of Italian and Mexican cuisine! This easy pasta dish is a crowd pleasing weeknight meal!

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Main Course

Cuisine: Italian, Mexican

Servings: 4

Author: The Food Practitioner

Ingredients

• 1/2 box Jumbo pasta shells 15-20 shells
• 2 oz Cream Cheese
• 1 pound Hamburger Meat
• 1 pkg Taco Seasoning
• 2 sprigs green onion chopped
• 3/4 cup shredded Cheddar Cheese
• 2 cups Salsa

Instructions

• Cook pasta shells in boiling water per package directions until al dente, about 10 minutes
• While shells are cooking brown hamburger meat in skillet and drain the fat.
• Sprinkle the cooked hamburger meat with the taco seasoning, add 3/4 cup of water, and simmer on low 1-2 minutes until the sauce thickens.
• Turn off the heat and add the cream cheese to the taco meat, stirring until incorporated.
• Drain the pasta.
• Get a 9 x 13 inch dish and spray the non stick spray. Pour 1 cup of salsa in the bottom of the pan.
• Get a spoonful of the taco meat mixture and place inside the pasta shell, continuing to line the 9 x13 pan.
• Top pasta shells with remaining salsa, chopped green onions, and cheddar. Bake at 350 degrees for 20 minutes or until cheese is melted and pasta is heated through.

Nursing tip: Someone once told me that ER nurses know a little about a lot but not a lot about a little. Meaning the scope of knowledge is broad; however, we just scratch the surface on many issues and usually lack in having deeper experience on one topic. That’s why I love working with doctors that have multiple specialties to gleam knowledge from on alternative therapies and treatment plans!