These air fryer pasta tacos are a fusion of manicotti and tacos. Pasta shells, filled with taco seasoned beef and cheese, are coated in crushed tortilla chips and air fried for a crunchy, savory pasta "taco".
Ingredients
- 1 box manicotti pasta , 8 ounce
- 1 pound ground beef
- 1 packet taco seasoning
- 4 ounces green chiles
- ounce) can tomatoes with green chiles , such as RO*TEL®, drained
- 2 cups shredded Cheddar cheese
- 3 large eggs
- 2 tablespoons milk or half-and-half
- 3 cups tortilla chips
- salsa , hot sauce, sour cream, and/or guacamole
Instructions
-
1
Bring a large pot of salted water to a boil. Add pasta and cook for 6 minutes. Drain and rinse under cold water. Set aside.
-
2
Heat a nonstick skillet over medium-high heat. Add beef and cook, crumbling with a spoon, until evenly browned, about 7 minutes.
-
3
Add taco seasoning, green chiles, and RO*TEL and stir, scraping up any browned bits from the bottom of the pan. Remove from heat and stir in Cheddar cheese.
-
4
Fill each pasta shell with beef mixture and freeze for at least 30 minutes or up to 1 hour.
-
5
Meanwhile, whisk together eggs and milk in a shallow dish. Place crushed tortilla chips in a second shallow dish. Lighty coat filled pasta with egg wash and coat in crushed crumbs, pressing lightly to adhere if necessary.
-
6
Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
-
7
Working in 2 batches, air fry the pasta tacos for 10 to 12 minutes. Serve with desired toppings.
Nutrition Facts
Per serving
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