These crispy air fried pasta shells are stuffed with taco meat and cheese. They’re perfect for an appetizer, snack, or even a meal when paired with sides!
8Ounce block pepper jack cheesecut into ½” thick pieces about 1” long
Oil or nonstick spray
Instructions
Cook pasta shells according to package directions (mine were 15 minutes in boiling, salted water) and drain. Set aside to cool. Tip: you can coat the pasta in a couple teaspoons of olive oil after cooking to prevent them from sticking because of the way we’re using them here
12 Ounce Box jumbo pasta shells
Heat the olive oil in a large skillet over medium high heat
1 Tbsp olive oil
Add the diced onion and pepper and cook until they begin to soften, about 3-5 minutes
½ Medium yellow onion, 1 Poblano pepper
Add the ground beef to the skillet and continue cooking, breaking up the beef, until the meat is browned and vegetables are tender
1 Pound ground beef
Drain any grease, then add the taco seasoning and stir to combine and remove from heat
1 Ounce packet taco seasoning
To assemble, first grab a shell, placing it in your palm and pinching slightly so it opens up
Add about 1 Tablespoon of the meat mixture to the shell, and top it with a piece of your cheese
8 Ounce block pepper jack cheese
Place another shell over the top of the first shell, creating a sealed taco stuffed shell
Repeat until all of your shells are stuffed
Preheat your air fryer to 400°F
Place the taco stuffed shells into the preheated air fryer basket in a single layer
Spritz the tops of the shells with a little bit of oil mist or spray
Oil or nonstick spray
Cook on the air fry setting for 8 minutes at 400°F
Flip the shells, reapply oil, and cook for an additional 5-7 more minutes until the desired level of browning and crispiness is achieved
Serve with your favorite dipping sauces!
Notes
Lean ground beef works very well in this recipe (I’m using 93/7) but anything 80/20 or higher is fine. You can also substitute ground turkey, chicken, or meat alternatives or use leftover shredded meats
Feel free to use an equivalent amount of homemade taco seasoning instead of prepackaged, and low sodium is also fine
You can swap the poblano pepper out for a cubanelle, jalapeno, or similar. For less heat, use a green bell pepper
Pepper jack cheese can be swapped for Monterey Jack, Colby Jack, or cheddar if preferred
You can boil the pasta, cook the filling, and stuff the shells ahead of time to save time. Just store in the refrigerator until you’re ready and then cook in the air fryer before serving
While you could technically put the filling in raw and cook it in the air fryer, the vegetables don’t get soft enough for my tastes and the shells become too oily with the excess grease from the meat
If your shells break apart during cooking, you can use them if they’re not too bad. Make sure to put ripped pieces on the inside and cover with a whole piece. They will expand during cooking, which will make the cracks more obvious, though
Assuming you can use every shell successfully, this recipe makes 18 taco stuffed shells (though I’d think closer to a dozen is a safe bet with how many typically break)
Store leftover taco stuffed shells in the refrigerator and consume within 3 days
Air fryer taco stuffed shells are best enjoyed fresh. However, you can reheat them in the air fryer for 3-5 minutes at 350°F or until warmed through. Alternatively, microwave for about 1 minute, though they won’t be as crispy
Exact nutritional values will vary based on brand and flavor of ingredients, substitutions, any sauces or sides added, and quantity consumed, so please consider this a guideline only