Fried Pasta Tacos combine cooked manicotti shells stuffed with seasoned ground beef, cheese, and diced green chiles, breaded in crushed tortilla chips and deep-fried until golden. The result is a crunchy, savory Tex-Mex appetizer that fuses Italian pasta with taco flavors.
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In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks.
Simultaneously, bring a large pot of salted water to a boil and cook the manicotti shells until just underdone (al dente).
Once the beef is browned, drain any excess grease. Add the taco seasoning, diced green chiles, and drained diced tomatoes with green chiles to the skillet. Stir to combine.
Remove the meat mixture from the heat and stir in the shredded cheddar cheese until it's melted and well combined.
Drain the cooked pasta and rinse with cold water to stop the cooking process and make the shells easier to handle.
Carefully spoon the cheesy taco meat filling into each manicotti shell until full.
Place the stuffed shells on a baking sheet and freeze for about 30 minutes to help them firm up.
Prepare your breading station. In a shallow dish, whisk together the eggs and milk. In a separate shallow dish, place the crushed tortilla chips.
Dip each frozen stuffed shell first into the egg wash, ensuring it's fully coated, then press it into the crushed tortilla chips to bread it completely.
Place the breaded shells in an air fryer basket in a single layer, being careful not to overcrowd.
Air fry at 400°F for 10-12 minutes, or until the coating is golden brown and crispy.
Serve immediately with ranch dressing or your favorite dipping sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes to restore crispness, or serve cold with ranch dressing.
Yes. Stuff and bread the manicotti up to 4 hours ahead, refrigerate on a parchment-lined tray, then fry just before serving for best crispness.
Heat oil to 350°F (175°C). Use a thermometer to maintain consistent temperature; too cool will make them greasy, too hot will burn the coating.
Don't overstuff the shells, and ensure they're completely sealed. Pat dry before breading and let the egg-milk mixture fully coat each piece before rolling in tortilla chips.
Yes. Monterey Jack, pepper jack, or a blend of cheddar and mozzarella work well and complement the taco flavors.
One box of manicotti (8 shells) typically yields 4 appetizer servings of 2 tacos each, or 2 generous main-course servings.
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