Some nights call for comfort food with a little kick, and that’s exactly what these Taco Stuffed Shells deliver. Imagine tender pasta shells filled with savory taco-seasoned beef, topped with gooey melted cheese, and baked to perfection. It’s like your favorite taco night collided with classic pasta comfort, and the result is pure dinnertime magic.
This recipe is one of my go-to meals when I want something easy, fun, and satisfying that the whole family will devour. It’s great for busy weeknights, meal prep, or when you’re hosting friends and want to serve something a little different (but still familiar and delicious). Plus, the customization options are endless — you can add extra toppings and flavors to make it your own.
Let me show you how I put together this fiesta in a casserole dish that never lasts long in my house.
Why You’ll Love These Taco Stuffed Shells
Here’s why this dish has earned a spot on my repeat menu:
- The best of both worlds – All the bold taco flavors combined with cheesy pasta goodness.
- Quick to make – Prep and bake in under 45 minutes.
- Family-friendly – Even picky eaters clean their plates.
- Perfect for leftovers – They reheat beautifully for next-day lunches or easy dinners.
Ingredients You’ll Need
(Serves 4-6 | Prep Time: 15 minutes | Cook Time: 30 minutes)
- 12 large pasta shells
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup salsa (choose your preferred spice level)
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish (optional)
How to Make Taco Stuffed Shells
1. Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.
2. Brown the Beef
In a large skillet, cook the ground beef over medium heat until it’s no longer pink. Drain any excess fat to keep the filling rich but not greasy.
3. Add Taco Flavor
Stir in the taco seasoning and salsa. Mix everything well and let it simmer for a few minutes so the flavors really come together. This mixture becomes the heart of your stuffed shells.
4. Preheat the Oven and Stuff the Shells
Preheat your oven to 350°F (175°C). Take each cooked pasta shell and gently fill it with the beef and salsa mixture. I like to slightly overfill them — the more flavor, the better!
5. Arrange in a Baking Dish
Lightly grease a baking dish and arrange the stuffed shells in a single layer. You can pour a little extra salsa on the bottom of the dish for extra sauciness if you’d like.
6. Add the Cheese
Sprinkle the shredded cheese evenly over the stuffed shells. Don’t be shy — that melty, cheesy top layer is pure comfort food perfection.
7. Bake to Golden, Cheesy Perfection
Bake in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and starting to turn golden around the edges.
8. Garnish and Serve
Top with fresh cilantro if you like a pop of freshness. Serve warm and watch everyone dive into their plates.
My Tips for Making the Best Taco Stuffed Shells
- Use lean ground beef or turkey to keep the filling flavorful without too much grease.
- Add veggies – Chopped bell peppers or black beans can be mixed into the filling for extra flavor and texture.
- Spice it up – If you like heat, add a pinch of red pepper flakes or a drizzle of hot sauce to the meat mixture.
- Salsa variety – Use mango salsa for a sweet twist or roasted tomato salsa for a smoky flavor.
- Serve with toppings – Sour cream, avocado slices, diced tomatoes, and jalapeños make amazing additions on the side.
Fun Serving Ideas
While these taco stuffed shells are a meal on their own, here’s how I love to round out the dinner table:
- Fresh salad – A crunchy romaine salad with lime vinaigrette balances out the richness.
- Mexican rice – Serve alongside or underneath the shells for a heartier meal.
- Tortilla chips and guac – Because every taco night deserves guacamole.
- Frozen margaritas or lime spritzers – Perfect for a fun adult pairing.
Frequently Asked Questions
Q: Can I make this dish ahead of time?
A: Absolutely! Assemble the stuffed shells, cover with foil, and refrigerate for up to 24 hours before baking.
Q: Can I freeze taco stuffed shells?
A: Yes! Place the assembled, unbaked shells in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking.
Q: Can I use chicken instead of beef?
A: Definitely! Shredded rotisserie chicken or ground chicken works just as well with the taco seasoning and salsa mix.
Q: How do leftovers reheat?
A: They reheat perfectly in the microwave or oven. Add a splash of salsa or broth on top before reheating to keep them moist.
A Fun Twist on Taco Night
These Taco Stuffed Shells take everything I love about taco night and wrap it into a cozy, cheesy pasta bake. Whether you’re cooking for family, hosting a casual dinner, or meal prepping for the week, this recipe is always a hit. Every bite is packed with flavor, and the best part is that you can make it your own with different toppings and add-ins.
If you give this recipe a try, I’d love to know how it turned out for you! Add your favorite toppings or get creative with different salsas — and don’t forget to enjoy every cheesy, taco-filled bite.
Taco Stuffed Shells – A Flavor-Packed Fiesta in Every Bite
Ingredients
- 12 jumbo pasta shells
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add the taco seasoning and salsa to the beef, mixing well and cooking for an additional 5 minutes.
- Stuff each cooked pasta shell with the taco beef mixture, and place them in a baking dish.
- Top with shredded cheese and any remaining salsa.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve hot, garnished with sour cream, green onions, and cilantro if desired.
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