Description
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 (8 ounce) box manicotti pasta
- 1 pound ground beef
- 1 packet taco seasoning
- 4 ounces diced green chiles
- 1 (10 ounce) can tomatoes with green chiles, such as ro*tel®, drained
- 2 cups shredded cheddar cheese
- 3 large eggs, beaten
- 2 tablespoons milk or half-and-half
- 3 cups finely crushed tortilla chips
- salsa, hot sauce, sour cream, and/or guacamole for serving
Directions
- 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.
- Heat a nonstick skillet over medium-high heat. Add beef and cook, crumbling with a spoon, until evenly browned, about 7 minutes.
- 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.
- Fill each pasta shell with beef mixture and freeze for at least 30 minutes or up to 1 hour.
- 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.
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer’s instructions.
- Working in 2 batches, air fry the pasta tacos for 10 to 12 minutes. Serve with desired toppings.
