Fried Pasta Tacos are manicotti shells filled with seasoned ground beef and cheese, coated in crushed tortilla chips, and deep-fried until golden. This Tex-Mex fusion delivers the crispy exterior of a fried taco with a cheesy, savory pasta interior.
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Bring a large pot of water to a boil. Add salt and olive oil.
Add the manicotti pasta to the boiling water and cook for 6 minutes. Drain and set aside to cool.
In a large skillet over medium-high heat, cook the ground beef until browned. Drain off any excess grease.
Add the chopped onion and diced jalapeños to the skillet. Cook until the vegetables have softened.
Stir in the taco seasoning, garlic powder, and hot sauce.
Add the can of diced tomatoes and green chilies and stir to combine.
Add the cream cheese and stir continuously until it's fully melted and incorporated into the meat mixture.
Turn off the heat and stir in the shredded cheddar cheese until melted.
Allow the meat filling to cool down completely.
Once cooled, carefully stuff each manicotti shell with the meat and cheese filling.
Place the stuffed pasta shells on a tray and freeze for about 2 hours. This helps them hold their shape during frying.
Prepare the breading station. In a shallow dish, whisk together the eggs and flour. In another shallow dish, place the crushed tortilla chips.
Take the frozen stuffed pasta from the freezer. Dip each one in the egg mixture, then coat thoroughly in the crushed tortilla chips. For an extra crispy coating, dip back into the egg mixture and coat again in the tortilla chips.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Carefully fry the breaded pasta shells in batches for 3-4 minutes, or until golden brown and crispy.
Remove from the fryer and let drain on a wire rack. Serve hot with your favorite dipping sauce, like sour cream or salsa.
Store cooled fried pasta tacos in an airtight container for up to 3 days; reheat in a 350°F oven for 5–7 minutes to restore crispness.
deep fryer or heavy-bottomed pot · candy/deep-fry thermometer · piping bag or squeeze bottle
Yes, stuff and bread the manicotti up to 4 hours ahead, refrigerate uncovered, then fry just before serving for best crispness.
Panko breadcrumbs mixed with 2 tbsp crushed tortilla chips for texture, or crushed Fritos corn chips for a similar flavor.
Fry for 3-4 minutes until golden brown outside; the shells cook through during frying and the beef filling is already cooked before assembly.
You can spray with cooking oil and bake at 400°F for 15-18 minutes, but you won't achieve the same crispy texture as deep-frying.
Yes, boil according to package directions until al dente, then cool before filling to prevent the shells from breaking.
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