Taco Stuffed Shells combine two family favorites into one irresistible dinner. Jumbo pasta shells are filled with seasoned taco meat, topped with cheese, and baked until bubbly and golden. It’s the perfect fusion of Italian-American and Mexican flavors that will have everyone asking for seconds!
This crowd-pleasing dish transforms ordinary pasta night into something special without requiring complicated techniques or hard-to-find ingredients. The familiar taco flavors wrapped in tender pasta shells create a comforting meal that’s both satisfying and fun to eat.
Why You’ll Love This
- Make-ahead friendly – prepare earlier in the day and bake when ready to eat
- Kid-approved but sophisticated enough for adults
- Customizable with your favorite taco toppings
- Great for using up leftover taco meat
- Freezes beautifully for future meals
Ingredients
- 20-24 jumbo shell pasta
- 1 pound ground beef
- 1 medium onion, diced
- 3 tablespoons taco seasoning
- 3/4 cup water
- 1 cup salsa or salsa style tomatoes
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (10 ounce) can Rotel tomatoes, drained (or diced tomatoes)
- 1 jalapeño or serrano pepper, finely minced
- Green onions, chopped (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray.
- Bring a large pot of water to boil. Cook the jumbo shells according to package directions until al dente. Drain well and set aside to cool slightly.
- While pasta cooks, brown the ground beef over medium-high heat in a large skillet. When it’s about halfway browned, add the diced onion and continue cooking until the beef is fully browned and the onions are soft. If needed, drain excess grease.
- Add the taco seasoning and water to the ground beef mixture. Simmer for 10 minutes, allowing the flavors to combine and the liquid to reduce. Stir in the salsa and remove from heat. Let cool for a few minutes.
- Once slightly cooled, stir half of the cheddar cheese and half of the Monterey Jack cheese into the beef mixture.
- Spoon the seasoned ground beef mixture into the cooked pasta shells and arrange them in a single layer in the prepared baking dish.
- Top the filled shells with the remaining cheese, drained Rotel tomatoes, and minced jalapeño. Cover with foil and bake for 20 minutes. Then uncover and bake for an additional 5 minutes until cheese is bubbly and lightly browned.
- Sprinkle with additional minced jalapeño or green onions if desired. Serve promptly for best results.
Tips & Variations
- Substitute ground turkey or plant-based meat for a lighter option
- Add a diced jalapeño or chipotle pepper to the filling for extra heat
- Use ricotta cheese mixed with the taco meat for a creamier filling
- Make it vegetarian by replacing the meat with additional beans and sautéed vegetables
- Cook a few extra shells in case some break during boiling
- For meal prep, assemble completely, cover tightly, and refrigerate for up to 24 hours before baking
Serving Suggestions
These Taco Stuffed Shells pair perfectly with a simple green salad dressed with lime vinaigrette. For a complete fiesta, serve alongside Mexican rice or a side of guacamole and tortilla chips.
Set up a toppings bar with diced avocado, sliced black olives, pickled jalapeños, and hot sauce so everyone can customize their own plate.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, cover assembled but unbaked shells tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before baking.
- Add 10-15 minutes to the baking time if cooking directly from the refrigerator.
FAQs
Can I make this dish ahead of time?
Yes! You can assemble the entire dish up to 24 hours in advance, cover and refrigerate. Add 5-10 minutes to the baking time if cooking straight from the refrigerator.
What can I use instead of enchilada sauce?
Taco sauce, marinara sauce mixed with a little taco seasoning, or even a combination of salsa and sour cream would work as alternatives.
My shells keep breaking when I fill them. Any tips?
Make sure not to overcook the shells – they should be al dente. Let them cool completely before handling, and fill them using a small spoon rather than trying to stuff the filling in.
Can I make this recipe in a slow cooker?
Yes! Layer the sauce, filled shells, and cheese in a slow cooker and cook on low for 3-4 hours until hot and bubbly.
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