Here’s a new way to serve tacos. Stuff pasta shells with a tasty taco filling and air-fry them. The whole family will enjoy this handheld dinner—simply dippable and oh so irresistible!

Air-Fried Taco Pasta Shells

Bring 4- to 6-qt. water to a boil in a large pasta pot; add pasta shells. Cook pasta for 11 to 12 minutes or until pasta is al dente. Rinse with cool water; drain well. Place pasta shells in a single layer on a large cutting board.

Meanwhile, lightly spray a medium nonstick skillet with cooking spray. Heat skillet over medium heat. Add corn; cook for 1 to 2 minutes or until warmed through, stirring occasionally. Transfer corn to a medium bowl; stir in black beans; set aside. 

Stir together chicken and 2/3 cup taco sauce in another medium bowl until chicken is evenly coated.

To assemble, spoon about 2 Tbsp. chicken into 20 shells. Top chicken with about 1 Tbsp. corn mixture; set aside. Spoon cheese into each of the remaining 20 shells. 

Top each chicken-filled shell with a cheese-filled pasta shell to enclose filling. Gently wrap edges of cheese-filled shell around chicken-filled shell and press to seal. 

Preheat air fryer to 400 degrees according to manufacturer’s directions. Lightly spray air fryer basket with cooking spray. Working in batches, place filled shells in a single layer in the basket. Air-fry for 4 to 8 minutes or until shells are slightly crisp and golden brown, and filling in shells reaches a 165 degrees. Serve with additional taco sauce; garnish with cilantro, if desired. 

Cooking times, temperatures and quantities may vary depending on the style of air fryer.