Taco Stuffed Shells are the ultimate fusion of two beloved comfort foods: tacos and pasta. This irresistible dinner idea combines seasoned ground beef, savory salsa, and melty cheese all nestled inside jumbo pasta shells. It’s the perfect meal when you’re craving something hearty, cheesy, and packed with bold Tex-Mex flavors. Ideal for weeknight dinners, potlucks, or when you want to shake up your taco night, this recipe is sure to please kids and adults alike. Let’s dive into this easy, family-friendly favorite that brings together the best of both worlds.
Why You’ll Love This Taco Stuffed Shells Recipe
You’ll adore Taco Stuffed Shells because they offer a creative twist on traditional tacos, delivering the same great taste in a new form. The dish is incredibly satisfying, with the perfect balance of meat, cheese, and spice tucked inside tender pasta shells. It’s also versatile—you can make it ahead, freeze leftovers, or customize it with your favorite toppings. Whether you’re feeding a crowd or just spicing up dinner for your family, this recipe checks all the boxes for flavor, fun, and convenience.
Ingredients
For the Shells:
- 12 ounces jumbo pasta shells, cooked until just tender (al dente)
- 1 lb (16 oz) lean ground beef (90% lean)
- 1 medium onion, finely chopped
- 1 medium green bell pepper, deseeded and diced
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 packet (1.25 oz) taco seasoning
- 1/4 cup water
- 1 cup salsa, divided
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Toppings (optional but delicious):
- Shredded lettuce
- Chopped fresh tomato
- Diced red onion
- Sour cream
- Extra salsa
Step-by-Step: How to Make Taco Stuffed Shells
- Cook the Pasta: Start by boiling the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- Preheat the Oven: Heat your oven to 375°F and lightly grease a 9×13-inch casserole dish with nonstick spray.
- Prepare the Meat Filling: In a large skillet over medium-high heat, cook the ground beef, chopped onion, diced green pepper, and minced garlic. Stir occasionally, breaking up the beef, until the meat is fully browned (about 5 minutes).
- Add Flavor: Stir in the diced tomatoes with their juices, taco seasoning, and water. Let the mixture simmer uncovered for about 10 minutes, stirring occasionally, until it thickens. Remove from heat and let it cool slightly.
- Assemble the Dish: Spread half of the salsa on the bottom of your prepared casserole dish. Spoon the taco meat mixture into each pasta shell and arrange them in the dish.
- Top with Cheese and Bake: Spoon the remaining salsa over the shells, then sprinkle the shredded cheddar and Monterey Jack cheese evenly on top. Cover with foil and bake for 20 minutes, until heated through and cheese is melted. For a golden top, remove the foil and broil for 2-3 minutes.
- Serve and Enjoy: Serve warm with your favorite toppings for that classic taco finish!
Helpful Tips
- Cook a few extra pasta shells in case some tear during boiling.
- Let the meat mixture cool slightly before filling the shells to avoid burning your fingers.
- Use freshly shredded cheese for the best melt and flavor.
- For extra spice, add chopped jalapeños or use hot salsa.
- Line the casserole dish with a little salsa to prevent sticking and add extra moisture.
Substitutions And Variations
- Protein Swap: Use ground turkey, chicken, or plant-based meat alternatives for a lighter or vegetarian option.
- Cheese Options: Swap in Pepper Jack, Colby, or Mexican cheese blend for different flavor profiles.
- Add Beans or Corn: Mix black beans or corn into the taco filling for added texture and nutrition.
- Make It Spicy: Stir in chipotle peppers in adobo sauce or hot sauce to increase the heat.
- Gluten-Free Version: Use gluten-free jumbo shells or stuff the mixture into bell peppers instead of pasta.
Storage Instructions
Taco Stuffed Shells store beautifully, making them perfect for meal prep:
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze unbaked shells in a foil-covered dish for up to 2 months. Thaw overnight in the fridge before baking.
- Reheat: Reheat in the oven at 350°F until warmed through or microwave individual portions for 1-2 minutes.
Nutritional Information
Per serving (about 4-5 stuffed shells):
- Calories: 538 kcal
- Carbohydrates: 55g
- Protein: 33g
- Fat: 21g
- Saturated Fat: 11g
- Cholesterol: 86mg
- Sodium: 1154mg
- Potassium: 721mg
- Fiber: 5g
- Sugar: 7g
- Vitamin A: 1251 IU
- Vitamin C: 27mg
- Calcium: 341mg
- Iron: 4mg
Serving Suggestions
These Taco Stuffed Shells are a meal in themselves but go great with:
- A fresh green salad or Southwest slaw
- Mexican rice or cilantro lime rice
- Guacamole and tortilla chips
- A cold Mexican soda or horchata
Frequently Asked Questions About Taco Stuffed Shells
Can I make Taco Stuffed Shells ahead of time?
Yes! Assemble the dish and refrigerate it unbaked for up to 24 hours. When ready, bake as directed.
Can I freeze this recipe?
Absolutely. Freeze the assembled, unbaked shells for a convenient future meal. Wrap tightly in foil and label with the date.
Can I use different meats or make it vegetarian?
Definitely. Ground turkey, chicken, or even lentils and beans work great as substitutes.
What toppings work best?
Shredded lettuce, diced tomatoes, onions, sour cream, guacamole, and even jalapeños make great toppings.
How do I avoid soggy shells?
Don’t overcook the pasta and be sure to drain it well. Also, let the meat filling thicken before stuffing the shells.
Conclusion
Thank you for stopping by to check out this delicious Taco Stuffed Shells recipe! It’s truly one of my favorite ways to turn an ordinary weeknight into something special. The combination of cheesy, zesty taco filling and tender pasta makes it a crowd-pleaser every time. Plus, it’s simple enough for a beginner cook and impressive enough to serve guests. I hope you give it a try and enjoy every flavorful bite. Here’s to easy meals that bring comfort, joy, and a little bit of taco-night fun to your kitchen. Happy cooking!
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Taco Stuffed Shells Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
Taco Stuffed Shells are an easy and flavorful twist on taco night. Perfect for family dinners, this recipe combines seasoned beef, cheese, and salsa in jumbo pasta shells. Try it for a satisfying, crowd-pleasing meal tonight!
Ingredients
12 oz jumbo pasta shells
1 lb lean ground beef (90%)
1 medium onion, chopped
1 medium green bell pepper, diced
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes with juice
1 packet (1.25 oz) taco seasoning
1/4 cup water
1 cup salsa, divided
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Optional Toppings: shredded lettuce, diced tomato, red onion, sour cream, extra salsa
Instructions
- Cook the Pasta: Start by boiling the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- Preheat the Oven: Heat your oven to 375°F and lightly grease a 9×13-inch casserole dish with nonstick spray.
- Prepare the Meat Filling: In a large skillet over medium-high heat, cook the ground beef, chopped onion, diced green pepper, and minced garlic. Stir occasionally, breaking up the beef, until the meat is fully browned (about 5 minutes).
- Add Flavor: Stir in the diced tomatoes with their juices, taco seasoning, and water. Let the mixture simmer uncovered for about 10 minutes, stirring occasionally, until it thickens. Remove from heat and let it cool slightly.
- Assemble the Dish: Spread half of the salsa on the bottom of your prepared casserole dish. Spoon the taco meat mixture into each pasta shell and arrange them in the dish.
- Top with Cheese and Bake: Spoon the remaining salsa over the shells, then sprinkle the shredded cheddar and Monterey Jack cheese evenly on top. Cover with foil and bake for 20 minutes, until heated through and cheese is melted. For a golden top, remove the foil and broil for 2-3 minutes.
- Serve and Enjoy: Serve warm with your favorite toppings for that classic taco finish!
Notes
Use freshly shredded cheese for best melting results.
You can prep this dish ahead and refrigerate or freeze before baking.
Add beans, corn, or jalapeños for extra texture and spice.
For a gluten-free option, try stuffing the filling into bell peppers instead of pasta shells.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 4-5 stuffed shells
- Calories: 538
- Carbohydrates: 55g
- Protein: 33g