Crunchy Pasta Tacos
Harper 5★ Ratings
- W: ★★★
- J: ★★★
- L: ★★
- H: ★★
Times
- Prep time: 30 minutes
- Chill time: 30–60 minutes
- Cook time: 20 minutes
- Total time: 1 hour 20 minutes – 1 hour 50 minutes
Yield
12 pasta tacos
Crunchy Pasta Tacos
Ingredients
- 1 lb ground beef
- 1 pkg taco seasoning
- 1 (10-oz) can rotel, drained
- 2 cups shredded cheddar cheese
- 1 (8-oz) pkg manicotti
- 3 eggs, beaten
- 2 tbsp milk or half and half
- 3 cups tortilla chips, finely crushed
- *Dipping sauces (salsa, sour cream, guacamole)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook 6 minutes. Drain and rinse under cold water. Set aside.
- Brown ground beef, crumbling with a spoon; drain. Add taco seasoning and rotel and stir. Remove from heat and stir in cheddar cheese.
- Fill each pasta shell with beef mixture and freeze for 30–60 minutes.
- Meanwhile, whisk together eggs and milk in a shallow dish. Place crushed tortilla chips in a second shallow dish. Lightly coat filled pasta with egg wash and coast in crushed crumbs, pressing lightly to adhere if necessary.
- Working in two batches, air fry the pasta tacos at 400° for 10–12 minutes.
- Serve with desired toppings.
Notes
Nutrition Info:
“Fried Pasta Tacos,” Allrecipes.com. https://www.facebook.com/reel/1855090875244833
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