If you love the bold flavors of Mexican cuisine and crave a comforting, hearty meal, then this Taco Stuffed Shells Recipe is exactly what you need in your dinner repertoire. Combining jumbo pasta shells with a savory ground beef and cheesy taco filling, all baked in spicy enchilada sauce, it’s a delightful fusion that brings the best of two worlds together. This dish is packed with wonderful textures and flavors, making it a guaranteed crowd-pleaser that’s perfect for weeknight dinners or casual get-togethers with friends and family.
Ingredients You’ll Need
The simplicity of these ingredients is what makes this Taco Stuffed Shells Recipe so approachable yet incredibly tasty. Each component plays a crucial role in creating that balance of spicy, creamy, and cheesy goodness that you’ll come to crave.
- 20 jumbo pasta shells: The perfect vessel to hold all that flavorful filling and melted cheese.
- 1 lb ground beef: Adds rich protein and a savory base to the filling.
- 1 small onion, finely diced: Gives a subtle sweetness and aromatic depth.
- 2 cloves garlic, minced: Essential for that classic savory punch that wakes up the dish.
- 1 packet taco seasoning mix (or 2 tablespoons homemade): Infuses the filling with signature taco spices.
- 1/2 cup water: Helps melt the seasoning into the meat and enhances juiciness.
- 1 cup salsa: Brings tang, zest, and a bit of texture to the filling.
- 1 cup shredded cheddar cheese: Adds sharpness and melty texture.
- 1 cup shredded Monterey Jack cheese: For a creamier, milder cheese contrast.
- 1/2 cup sour cream: Provides a cool, creamy element to balance spices.
- 1/4 cup chopped fresh cilantro: Brightens the dish with fresh herbal notes.
- 1 can (10 oz) enchilada sauce or taco sauce: The saucy topper that ties everything together with bold flavor.
- Optional sliced jalapeños or green onions for topping: Perfect for those who like a little extra kick or crunch.
How to Make Taco Stuffed Shells Recipe
Step 1: Prepare the Pasta Shells
Start by preheating your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until they are al dente. This ensures they will hold their shape when stuffed and baked. Drain them carefully and set them aside to cool slightly.
Step 2: Cook the Beef and Aromatics
In a large skillet set over medium heat, cook the ground beef and diced onion until the meat is nicely browned and the onion is soft, approximately 6 to 8 minutes. This step is crucial as it develops the base flavor for your filling. Add the minced garlic and cook for an additional minute to bring out its amazing aroma.
Step 3: Season and Simmer the Filling
Sprinkle the taco seasoning mix over the beef and stir in the water to create a rich sauce. Let this simmer on low for 2 to 3 minutes until the mixture thickens, intensifying the taco flavors. Then remove from heat and mix in the salsa, sour cream, and half of the shredded cheese to create a creamy, cheesy filling.
Step 4: Stuff and Assemble
Using a spoon, carefully fill each cooked pasta shell with the beef mixture. Place the stuffed shells in a greased 9×13-inch baking dish, arranging them snugly. Pour the enchilada or taco sauce evenly over all the shells, then sprinkle the remaining cheese on top.
Step 5: Bake to Perfection
Cover the baking dish with foil and bake for 20 minutes. After that time, remove the foil and bake for an additional 5 to 10 minutes until the cheese on top is melted and bubbly, signaling that your dish is ready to impress!
How to Serve Taco Stuffed Shells Recipe
Garnishes
Garnishing this dish is as much about flavor as it is about visual appeal. Sprinkle fresh chopped cilantro on top for a vibrant pop of green and freshness. If you enjoy a bit of heat, sliced jalapeños or chopped green onions make excellent toppings that add both texture and a little zing.
Side Dishes
To round out your meal, indulge with classic pairings like creamy guacamole, a fluffy serving of Mexican rice, or a crisp green salad. These sides complement the richness of the taco stuffed shells and add refreshing contrasts that keep every bite exciting.
Creative Ways to Present
If you want to elevate this dish for a special occasion, try serving the stuffed shells in individual ramekins or mini cast iron skillets. This approach makes for a charming presentation and allows everyone to enjoy a personalized portion of this delicious Taco Stuffed Shells Recipe.
Make Ahead and Storage
Storing Leftovers
Any leftover taco stuffed shells can be stored in an airtight container in the refrigerator for up to two days. Simply cover well to keep the dish moist and flavorful, and you’ll have a ready-made dinner or lunch that tastes just as good the next day.
Freezing
This recipe also freezes beautifully. Assemble the dish up to the baking step, then cover tightly with foil and freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed. Freezing is a fantastic way to save time on busy days without sacrificing taste.
Reheating
To reheat, warm the leftovers in a preheated 350°F (175°C) oven for 15 to 20 minutes, covered with foil to prevent drying out. If reheating individual portions, the microwave works too—just cover with a damp paper towel and heat until warmed through and the cheese is melty again.
FAQs
Can I make the filling ahead of time?
Absolutely! The filling can be prepared a day in advance and refrigerated. This makes assembly quicker and lets the flavors develop even more. Just keep it covered and warm slightly before stuffing the shells.
Can I use ground turkey or chicken instead of beef?
Yes, substituting ground turkey or chicken is a great option for a lighter version of this Taco Stuffed Shells Recipe. The cooking process and seasoning remain the same, and you’ll still get all the delicious taco flavors.
What if I don’t have enchilada or taco sauce?
If you can’t find enchilada or taco sauce, salsa verde or even a simple spiced tomato sauce can be used as a substitute. The key is choosing a sauce with bold, Mexican-inspired flavors to keep the dish authentic.
Can I make this recipe vegetarian?
Yes! Replace the ground beef with cooked beans, lentils, or a plant-based meat substitute. Adding corn, bell peppers, or mushrooms can also enhance the filling’s texture and flavor.
Is this recipe spicy?
The spice level is moderate thanks to the taco seasoning and optional jalapeños. You can adjust the heat to suit your taste by adding more or less jalapeños or choosing a milder sauce.
Final Thoughts
This Taco Stuffed Shells Recipe is one of those magical dishes that feels like a hug on a plate — satisfying, flavorful, and comfortingly cheesy. Whether you’re cooking for family or friends, it’s guaranteed to become a favorite that everyone asks for again and again. So grab your ingredients and get ready to make some seriously delicious memories!
Print
Taco Stuffed Shells Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Description
Taco Stuffed Shells are a delicious Mexican-inspired baked pasta dish featuring jumbo pasta shells filled with a flavorful ground beef and taco seasoning mixture, combined with salsa, sour cream, and cheeses, then baked with enchilada sauce and topped with melted cheddar and Monterey Jack cheese. This hearty and comforting meal is perfect for a family dinner or casual get-together.
Ingredients
Shells and Filling
- 20 jumbo pasta shells
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet taco seasoning mix (or 2 tablespoons homemade)
- 1/2 cup water
- 1 cup salsa
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
Sauce and Toppings
- 1 can (10 oz) enchilada sauce or taco sauce
- 1/4 cup chopped fresh cilantro
- Optional sliced jalapeños or green onions for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Cook the jumbo pasta shells according to package instructions until al dente. Drain them well and set aside to cool slightly.
- Prepare Beef Mixture: In a large skillet over medium heat, brown the ground beef with the diced onion for about 6–8 minutes until fully cooked. Add the minced garlic and cook for 1 more minute to release its aroma.
- Season and Simmer: Stir in the taco seasoning mix and water, then let the mixture simmer for 2–3 minutes until it thickens slightly.
- Mix in Sauces and Cheese: Remove the skillet from heat and fold in the salsa, sour cream, and half of the combined shredded cheddar and Monterey Jack cheeses. This creamy mixture will be the filling for the shells.
- Stuff the Shells: Spoon the beef mixture evenly into the cooked pasta shells, then arrange the stuffed shells in a greased 9×13-inch baking dish.
- Add Sauce and Cheese: Pour the enchilada or taco sauce evenly over the stuffed shells, then sprinkle with the remaining shredded cheeses to cover.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. This allows the flavors to meld and the cheese to melt.
- Bake Uncovered: Remove the foil and bake for an additional 5–10 minutes until the cheese on top is melted and bubbly with slight browning.
- Garnish and Serve: Garnish the baked stuffed shells with chopped fresh cilantro and optional sliced jalapeños or green onions for a fresh, vibrant finish before serving.
Notes
- You can prepare the stuffed shells ahead of time and refrigerate for up to 1 day before baking.
- For a lighter variation, substitute ground beef with ground turkey or chicken.
- Serve with sides such as guacamole, rice, or a simple green salad to complement the dish.
