Get ready for a new family favorite! These Taco Stuffed Shells combine the savory, spicy flavors of your favorite tacos with the comforting satisfaction of cheesy baked pasta. It’s a creative, delicious, and incredibly easy meal that brings the best of both worlds to your dinner table. If you’re looking for a guaranteed win for a busy weeknight, this recipe is the answer. It’s hearty, flavorful, and a fun twist on traditional tacos or pasta dishes.
Why This Taco Stuffed Shells Recipe Works
This isn’t just another pasta bake; it’s a culinary mashup that delivers on all fronts. We’ve perfected the balance of seasoned ground beef, zesty salsa, and creamy melted cheese, all packed into perfectly cooked jumbo pasta shells. The result is a dish that’s not only delicious but also simple to assemble and beautiful to serve. Plus, it’s incredibly versatile and perfect for making ahead.
Unlike some recipes that can be dry, our version includes salsa mixed right into the meat filling, ensuring every bite is juicy and packed with flavor. We also use a layer of salsa in the bottom of the dish to prevent sticking and add another layer of moisture and taste. For another great taco-inspired meal, check out these amazing loaded tacos (coming soon).
Key Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create a spectacular meal. Here’s what you’ll need to gather:
- Jumbo Pasta Shells: The perfect vessel for our taco filling.
- Ground Beef: We use lean ground beef, but ground turkey or chicken also work well.
- Taco Seasoning: Use a store-bought packet or your favorite homemade blend.
- Onion & Garlic: The aromatic foundation for our savory filling.
- Salsa: Choose your favorite kind—mild, medium, or hot. It adds moisture and a zesty kick.
- Cheese: A blend of sharp cheddar and Monterey Jack gives the best melt and flavor.
- Toppings: Sour cream, cilantro, diced tomatoes, and jalapeños are all fantastic options.
Step-by-Step Instructions
Making these Mexican stuffed shells is a straightforward process. Just follow these simple steps for a perfect result every time.
- Cook the Shells: Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Be careful not to overcook them, or they will be difficult to stuff. Drain and set aside.
- Brown the Beef: In a large skillet, cook the ground beef with the diced onion over medium-high heat until no longer pink. Drain off any excess grease.
- Season the Filling: Add the minced garlic and taco seasoning to the skillet, cooking for another minute until fragrant. Stir in 1/2 cup of the salsa and mix until well combined.
- Assemble the Dish: Preheat your oven to 375°F (190°C). Spread the remaining 1 cup of salsa evenly over the bottom of a 9×13-inch baking dish.
- Stuff the Shells: Carefully stuff each cooked pasta shell with a generous amount of the taco meat mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
- Bake to Perfection: Top the shells evenly with the shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the filling is heated through.
For a similar but spicier beef dish, you might also love these Chipotle Beef Tacos.
Tips for the Best Taco Stuffed Shells
Want to ensure your taco pasta shells are absolutely perfect? Here are a few expert tips:
- Cook Extra Shells: Always cook a few more shells than you think you’ll need. Some will inevitably tear or break during the cooking process.
- Don’t Overcook the Pasta: Cooking the shells to just al dente makes them sturdy enough to handle stuffing without falling apart.
- Grate Your Own Cheese: Pre-shredded cheese is coated with anti-caking agents that prevent it from melting smoothly. For the best gooey, cheesy topping, grate a block of cheese yourself.
- Let it Rest: After baking, let the dish rest for 5-10 minutes before serving. This allows the shells to set up, making them easier to serve without falling apart.
Fun Variations to Try
This recipe is a fantastic base for customization. Try one of these delicious variations:
- Add Beans or Corn: Mix in a can of black beans (rinsed and drained) or a cup of frozen corn into the meat mixture for extra texture and flavor.
- Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper to the beef filling for extra heat.
- Creamy Filling: For a creamier texture, mix 4 ounces of softened cream cheese into the beef mixture before stuffing the shells.
- Different Meats: Swap the ground beef for ground chicken, turkey, or even chorizo for a different flavor profile.
Make-Ahead and Storage Instructions
These Taco Stuffed Shells are perfect for meal prep. You can assemble the entire dish, cover it tightly with foil, and refrigerate for up to 2 days before baking. You may need to add 5-10 minutes to the baking time if cooking from cold.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place them in an oven-safe dish and bake at 350°F (175°C) until heated through, or simply microwave individual portions.
If you enjoy easy, family-friendly recipes like this, be sure to try this super simple meatball recipe as well!
What to Serve with Taco Stuffed Shells
Complete your meal with a few simple sides. A fresh green salad, Mexican rice, or a side of refried beans would all be excellent accompaniments. Don’t forget the toppings! A dollop of sour cream, a sprinkle of fresh cilantro, and some diced avocado can take this dish to the next level.
Frequently Asked Questions
Yes, this recipe is perfect for making ahead. You can assemble the entire dish, cover it, and store it in the refrigerator for up to 2 days. When you’re ready to eat, just bake as directed, adding about 10 extra minutes to the cooking time.
Absolutely! Lean ground turkey or ground chicken are excellent substitutes for ground beef in this recipe. The cooking process remains the same.
To prevent breaking, cook the shells in plenty of salted water and stir gently. Cook them just until al dente so they remain firm enough for stuffing. It’s also a good idea to cook a few extra shells just in case some tear.
These shells pair wonderfully with a variety of sides. Consider serving them with a simple green salad, Mexican rice, refried beans, or a side of steamed vegetables. Don’t forget toppings like sour cream, guacamole, and extra salsa!
Store any leftover taco stuffed shells in an airtight container in the refrigerator for up to 4 days. To reheat, you can use a microwave for individual portions or place them in an oven-safe dish and bake at 350°F (175°C) until heated through.
The Best Taco Stuffed Shells Recipe
Taco Stuffed Shells: The Ultimate Easy Weeknight Recipe
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain and set aside.
- In a large skillet, cook the ground beef with the diced onion over medium-high heat until browned. Drain excess grease.
- Stir in the minced garlic and taco seasoning, cooking for 1 minute until fragrant. Add 1/2 cup of salsa and mix to combine.
- Preheat oven to 375°F (190°C). Pour the remaining 1 cup of salsa into the bottom of a 9x13-inch baking dish. Stuff each shell with the meat mixture and arrange them in the dish.
- Top the shells with the shredded cheese. Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving with your favorite toppings.
Notes
Grating your own cheese from a block results in a better melt.
Assemble the dish up to 2 days in advance and store in the refrigerator before baking.
Share Your Creation!
We are certain this Taco Stuffed Shells recipe will become a staple in your home. It’s the perfect blend of comfort food and exciting flavors that everyone will love. If you make this recipe, don’t forget to leave a comment below and share your masterpiece on Pinterest!
