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