Taco Stuffed Shells combine two family favorites into one irresistible dinner! These jumbo pasta shells are filled with a zesty taco-seasoned beef and cheese mixture, then baked in a flavorful sauce until bubbly and golden. It’s the perfect fusion of Italian comfort food and Mexican-inspired flavors.
When you’re craving something different but still want that familiar taco taste everyone loves, this dish delivers. The presentation is impressive enough for guests, but the preparation is simple enough for busy weeknights. Trust me, these stuffed shells will quickly earn a spot in your regular dinner rotation!
Why You’ll Love This
- Make-ahead friendly: Prepare the shells in advance and bake when ready to serve
- Crowd-pleaser: Combines beloved taco flavors with the fun of stuffed pasta
- Customizable: Easy to adjust spice levels or add your favorite taco toppings
- Great for leftovers: Tastes even better the next day
- Budget-friendly: Uses simple ingredients that stretch to feed a family
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 20-24 jumbo pasta shells (cook extra since some may break)
- 10 ounce can enchilada sauce
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped fresh cilantro (optional)
- Pico de gallo (store-bought is fine)
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray. Cook jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water.
- In a large skillet over medium-high heat, brown and crumble the ground beef until cooked through. Drain any excess grease and return to skillet.
- Add taco seasoning and half the can of enchilada sauce to the skillet. Simmer for 5-7 minutes until the sauce thickens.
- Sprinkle 1 cup of shredded cheddar cheese into the taco meat mixture and stir to combine.
- Spoon the beef mixture into each of the cooked pasta shells and place them in the prepared baking dish.
- Pour the remaining enchilada sauce over the stuffed shells, then sprinkle with the remaining 1 cup of cheddar cheese. Cover with foil and bake for 25-30 minutes until cheese is melted and bubbly.
- Remove from oven and let cool for a few minutes. Garnish with fresh cilantro and serve with sour cream and pico de gallo if desired.
Tips & Variations
- Substitute ground turkey or chicken for a lighter option
- Add diced bell peppers or corn to the filling for extra vegetables
- Make it spicier with a diced jalapeño or a dash of hot sauce
- For a vegetarian version, replace the beef with additional beans or crumbled tofu
- Cook a few extra shells in case some break during boiling
- Freeze unbaked stuffed shells for up to 3 months for an easy future meal
Serving Suggestions
Serve these Taco Stuffed Shells with classic taco toppings like sour cream, guacamole, extra salsa, or sliced black olives. A simple side salad with cilantro-lime dressing completes the meal perfectly.
For a full fiesta, pair with Mexican street corn or a side of Spanish rice. Don’t forget the margaritas for the adults or virgin versions for a family-friendly celebration!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat individual portions in the microwave for 2-3 minutes or until heated through
- For best results, slightly undercook the pasta shells as they will continue cooking in the oven
- Let the dish rest for 5-10 minutes after baking for easier serving
FAQs
Can I make this dish ahead of time?
Yes! Assemble everything up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to the baking time if cooking directly from the refrigerator.
Can I freeze Taco Stuffed Shells?
Absolutely! Freeze before baking, tightly covered, for up to 3 months. Thaw overnight in the refrigerator before baking.
What if I can’t find jumbo pasta shells?
You can use large manicotti tubes or cannelloni as alternatives. Just adjust the filling method accordingly.
How do I know when the shells are done baking?
The dish is ready when the cheese is melted and bubbly, and the edges start to turn golden brown. The internal temperature should reach 165°F.
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