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Creamy Taco Shells
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5 from 1 vote

Creamy Taco Shells

Course: Entree
Cuisine: Mexican
Author: Jenn


  • 1 Tbsp. olive oil
  • 1 large red onion diced
  • 1 clove garlic minced
  • 1 pound lean ground turkey
  • 4 Tbsp. taco seasoning store-bought or homemade
  • 1 28-oz can petite-diced tomatoes, undrained
  • 2 14-oz cans black beans, drained & rinsed
  • 3 cups water
  • 1 13.25-oz box whole grain medium shells (I used Barilla brand)
  • 1/2 cup light sour cream
  • 3 ounces light cream cheese
  • salt and pepper


  • Heat olive oil over medium heat in large saucepan. Add diced onion and cook for 3-5 minutes, until softened. Add garlic and cook until fragrant, about 1 minute.
  • Add ground turkey and cook until no longer pink. Add in taco seasoning and salt and pepper to taste.
  • Stir in tomatoes, black beans and water. Add in uncooked pasta. Cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally until pasta is tender, about 20 minutes.
  • Once pasta is cooked, add in cream cheese and sour cream. Stir until combined and creamy. Season with salt and pepper. Scoop into bowls and serve with avocado, cilantro, salsa, limes...you get the point! Enjoy!