Pasta Tacos

Right after Kyle and I moved to San Antonio, he got an email from a recipe site with their daily email recipe. He looked at it, decided it looked delicious and saved it... thinking I'd immediately shoot it down! After a few days, he mentioned it and I have to say I was hesitant at first! He showed me the recipe, we made our own changes and boom! Instant family favorite!! It's so yummy, it's REALLY easy and with the exception of stuffing the shells, you stay clean!

Tonight, Kyle made dinner... start to finish, and while I got pictures, I missed a beforehand shot of the ingredients, sorry!!

Pasta Tacos


1 lb ground beef
1 yellow onion, diced
1 tsp olive oil
1 pkg taco seasoning (include any ingredients needed for seasoning mix - usually just water)
3 oz cream cheese
1 pkg jumbo pasta shells
2 Tbsp butter
1 cup taco sauce
2 cups Mexican blend shredded cheese
1 jar sliced black olives
3 green onion tops, sliced
sour cream, as desired for topping


Boil pasta according to package directions. Drain and set aside. You will want the pasta to cool off some so you can handle it to stuff it, but you don't want it to be cold.

Pre-heat oven to 350°.

In a large skillet, saute onion in olive oil until tender and translucent.

Add ground beef and cook until done.

Add taco seasoning and follow the directions on the package until the meat is done.

Add in the cream cheese, cut into chunks to help it melt. Continue to cook for 5 minutes. Remove pan from heat.

Using a regular tablespoon, scoop meat mixture into shells. You don't want them to be too full. Place shells in greased 9"x11" baking sheet.

Drizzle shells with taco sauce, cover the pan with foil and place in oven for 15 minutes.

Remove pan, add cheese, place pan back in the oven for an additional 15 minutes. This picture is after it comes out.

Top with black olives, sliced green onions and sour cream, as desired.

We serve this with Spanish Race (Mahatma brand). It's delish!! Don't mind my fancy plates! I know you're jealous!