Here’s a Taco Stuffed Shells recipe that blends two favorites — tacos and pasta — into one cheesy, satisfying dish. It’s perfect for weeknight dinners, potlucks, or meal prepping.
🌮 Taco Stuffed Shells
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 25 minutes
🧀 Ingredients
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20–25 jumbo pasta shells
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1 lb ground beef (or ground turkey)
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1 packet taco seasoning (or 2 Tbsp homemade taco seasoning)
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1/2 cup water
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1 (15 oz) can black beans, drained and rinsed (optional)
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1 cup salsa or taco sauce
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1 cup shredded cheddar or Mexican blend cheese (plus extra for topping)
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4 oz cream cheese (softened)
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1 cup enchilada sauce or more salsa (for baking)
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Fresh cilantro, green onions, or sour cream (for garnish)
🍳 Instructions
1. Cook Pasta Shells
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Bring a large pot of salted water to a boil. Cook shells al dente according to package directions.
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Drain and set aside, tossing lightly with oil to prevent sticking.
2. Make Taco Filling
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In a large skillet over medium heat, brown the ground beef. Drain excess fat.
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Stir in taco seasoning and 1/2 cup water. Simmer for 2–3 minutes.
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Add cream cheese and stir until melted and creamy.
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Mix in black beans (if using), 1 cup shredded cheese, and 1 cup salsa or taco sauce.
3. Assemble the Shells
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Preheat oven to 375°F (190°C).
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Spread 1/2 cup enchilada sauce or salsa on the bottom of a 9×13″ baking dish.
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Spoon the taco mixture into each cooked shell and place in the dish, open side up.
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Drizzle remaining enchilada sauce or salsa over the stuffed shells.
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Sprinkle with extra cheese.
4. Bake
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Cover with foil and bake for 20 minutes.
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Uncover and bake an additional 5–10 minutes, until cheese is bubbly and melted.
5. Garnish & Serve
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Let cool for 5 minutes.
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Top with fresh cilantro, green onions, diced tomatoes, sour cream, or avocado if desired.
🔄 Tips & Variations
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Spicy version: Add jalapeños or hot salsa to the filling.
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Make ahead: Assemble up to 24 hours in advance, refrigerate, and bake when ready.
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Freezer-friendly: Freeze unbaked shells with sauce for up to 3 months. Thaw and bake.