Ingredients

• 1 , 8 ounce
• 1 pound ground beef
• 1 packet taco seasoning
• 4 ounces green chiles
• 1 10 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. 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. 2 Heat a nonstick skillet over medium-high heat. Add beef and cook, crumbling with a spoon, until evenly browned, about 7 minutes.
3. 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. 4 Fill each pasta shell with beef mixture and freeze for at least 30 minutes or up to 1 hour.
5. 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. 6 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
7. 7 Working in 2 batches, air fry the pasta tacos for 10 to 12 minutes. Serve with desired toppings.

Nutrition per serving