Fried Pasta Tacos

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.