Turkey taco pasta shells

Taco & Pasta combo delight


  • 24 dried jumbo pasta shells
  • 1 tbsp olive oil
  • ½ an onion, chopped
  • 1 green chilli, deseeded and chopped
  • 500g turkey mince
  • 100ml Avonmore Cooking Cream
  • 1 tsp chilli powder
  • 120g Avonmore Freshly Grated Cheddar
  • 1 x 226g jar of salsa

To Serve:

  • Spring onions
  • Avocado, sliced
  • Avonmore Sour Cream


1          Preheat the oven to 180°C/160°C fan/gas mark 4.

2          Cook the pasta shells until al dente according to the packet’s directions, then drain. Lay the shells out on a baking tray.

3          Heat the oil in a large pan over a medium-high heat. Add the onion and chilli and cook for 4-5 minutes. Add the turkey mince and cook, stirring, until thoroughly browned. Drain off any excess fat.

4          Add the cooking cream, chilli powder and 30g of the Cheddar and stir to combine.

5          Grease an ovenproof dish with a little oil and pour half of the salsa into the bottom. Arrange the shells on top of the salsa and fill them with the turkey mixture.

6          Pour the remaining salsa over the tops of the shells. Cover the dish with tin foil and bake for 15 minutes.

7          Remove the shells from the oven and sprinkle the remaining cheese on top. Bake, uncovered, for 10 minutes longer or until heated through and bubbling.

8          Scatter the shells with spring onions and serve with sour cream and sliced avocado.

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