There’s just something incredibly comforting about combining classic taco flavors with tender pasta shells, which is exactly why I’m excited to share this Taco Stuffed Shells Recipe with you. It’s a fun twist on two favorites that brings bold spice, cheesy goodness, and cheesy goodness in one hearty, family-pleasing dish.
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Why You'll Love This Recipe
I can’t tell you how many times I’ve made this Taco Stuffed Shells Recipe when I want something a little different from regular tacos but still crave those familiar flavors. It’s an easy, hands-on meal that feels cozy and special at the same time, perfect for weeknights or casual dinner parties.
- Flavor packed: The combination of seasoned beef, enchilada sauce, and sharp cheddar hits all the right savory notes in every bite.
- Fun presentation: Stuffing jumbo pasta shells brings a playful yet elegant vibe to taco night that everyone will appreciate.
- Flexible and forgiving: You can easily swap in ground turkey or add veggies to the filling to suit your tastes.
- Make-ahead friendly: You can assemble it before baking, perfect for hands-off entertaining or busy evenings.
Ingredients & Why They Work
Each ingredient in the Taco Stuffed Shells Recipe plays a role in creating a balanced and zesty dish that’s satisfying but never overwhelming. Here’s why I stick with these basics, plus a few tips on picking quality ingredients:
- Jumbo pasta shells: They’re the perfect size to hold just the right amount of filling without bursting open during baking.
- Lean ground beef: Adds hearty protein and flavor that browns beautifully when cooked right.
- Diced onion: Brings sweetness and depth once caramelized with the beef.
- Kosher salt: Essential for seasoning and enhancing all the other flavors.
- Garlic cloves: Fresh minced garlic amps up the savoriness with its aromatic punch.
- Taco seasoning: The soul of the filling that blends chili powder, cumin, and paprika into a bold mix.
- Chopped cilantro (optional): I love the brightness it adds but you can skip it if cilantro isn’t your thing.
- Red enchilada sauce: The rich, tangy sauce keeps the shells moist and infuses them with a subtle heat.
- Sour cream: Adds creaminess that balances the spice and ties the filling together.
- Shredded sharp cheddar cheese: Melts beautifully on top for that irresistible cheesy crust.
Make It Your Way
One of my favorite things about this Taco Stuffed Shells Recipe is how easy it is to adapt. You can play around with spices, swap ground beef for a plant-based option, or add in your favorite veggies to stretch the dish even further.
- Variation: I’ve tried this with ground turkey and a pinch of smoked paprika instead of classic taco seasoning; it’s lighter but still hits those cozy flavor notes.
- Vegetarian twist: Use sautéed mushrooms, black beans, and corn with taco spices for a hearty meatless version.
- Extra cheesy: Add a Mexican cheese blend inside the shells for double the gooeyness.
- Fresh herbs: Stir in fresh oregano or parsley if cilantro isn’t your favorite.
Step-by-Step: How I Make Taco Stuffed Shells Recipe
Step 1: Perfectly Cook the Jumbo Pasta Shells
Start by boiling your jumbo pasta shells according to the package directions—usually until just al dente since they’ll finish cooking in the oven. Be sure not to overcook them or they’ll be mushy and prone to breaking when you fill them. After draining, give them a quick rinse with cold water to stop the cooking and set aside gently on a baking sheet to keep from sticking.
Step 2: Brown the Taco Meat Mixture
In a large skillet, cook the ground beef with diced onion and salt over medium heat. Aim for a nice, caramelized brown without burning—that’s where the flavor really builds. Once browned, drain excess fat if needed, then add garlic, taco seasoning, cilantro, half the enchilada sauce, salsa, and sour cream. Stir well and let it simmer gently until thickened—about 3-4 minutes. This rich filling will be the star of your shells!
Step 3: Stuff and Assemble the Shells
Lightly grease a 9x13 baking dish, then carefully spoon about 2-3 tablespoons of the taco meat mixture into each shell, making sure not to overstuff them. Arrange all the filled shells snugly in the pan, pour the remaining enchilada sauce over the top, then sprinkle generously with shredded cheddar cheese.
Step 4: Bake Until Melty and Bubbly
Cover the pan with aluminum foil and bake at 350°F for 30 minutes to let everything meld beautifully. Then remove the foil and bake another 5-10 minutes until the cheese turns golden and bubbly—a sure sign it’s ready to come out. Let it cool a few minutes before serving so the filling sets up nicely.
Top Tip
I’ve made this Taco Stuffed Shells Recipe dozens of times, and little tricks have made a huge difference in the end result. These tips saved me from soggy shells and bland filling, so I’m passing them on to you!
- Browning is everything: Take your time browning the ground beef and onion; the caramelization adds layers of savory flavor you won’t get otherwise.
- Don’t overfill: Sticking to about 2-3 tablespoons of filling per shell keeps them intact and easy to serve without mess.
- Use two layers of sauce: I pour half inside the filling mixture and half on top to keep everything moist and flavorful.
- Let it rest: After baking, give the dish 5-10 minutes to cool slightly; it helps the filling set so your shells keep their shape when plated.
How to Serve Taco Stuffed Shells Recipe
Garnishes
I’m a big fan of topping these shells with fresh diced tomatoes, a dollop of sour cream, chopped green onions, and a sprinkle of extra cilantro. If you like a little heat, jalapeño slices or a drizzle of hot sauce kick it up perfectly without overpowering the dish.
Side Dishes
Serve with a simple crisp green salad, Spanish rice, or black beans for a full-on Tex-Mex feast. On busy nights, I sometimes whip up a quick avocado and corn salad for a fresh crunch alongside these cheesy, savory shells.
Creative Ways to Present
For parties, I like arranging the shells on a platter garnished with lime wedges and festive cilantro sprigs — it adds a pop of color and invites everyone to dig in. Kids especially love personalizing their shells with different toppings laid out buffet-style.
Make Ahead and Storage
Storing Leftovers
Leftover Taco Stuffed Shells keep beautifully in an airtight container in the fridge for up to 3 days. I like to reheat them covered with foil to keep moisture locked in—nothing worse than dried-out pasta!
Freezing
This dish freezes really well, which is a lifesaver on hectic weeks. After baking, let everything cool completely, then cover tightly with foil and plastic wrap before freezing for up to 2 months. Reheat from frozen, increasing the baking time slightly.
Reheating
To reheat, I cover the dish with foil and bake at 350°F until warmed through, usually about 20-25 minutes if refrigerated, or 45 minutes from frozen. Remove foil in the last 5 minutes to crisp up the cheesy top again.
Frequently Asked Questions:
Absolutely! Ground turkey or chicken works perfectly with this Taco Stuffed Shells Recipe. Just brown the meat as you would beef and adjust the taco seasoning as needed to keep flavors balanced.
Cooking the shells until just al dente and then rinsing them in cold water helps them stay firm when stuffing. Also, don’t overfill the shells and handle them gently when placing in the baking dish.
Yes! You can assemble the stuffed shells a day before and refrigerate them covered. When you’re ready, bake as instructed, adding a few extra minutes to ensure they’re heated through.
I love topping these Taco Stuffed Shells with fresh ingredients like diced tomatoes, green onions, sour cream, and cilantro. Jalapeños or avocado slices are great additions if you want some extra spice or creaminess.
Final Thoughts
This Taco Stuffed Shells Recipe has become one of my go-to dishes whenever I want a meal that’s both comforting and a little unexpected. It’s a great way to brighten up family dinners or impress friends without spending hours in the kitchen. Give it a try—you’ll likely find yourself coming back to these flavors again and again.
Print
Taco Stuffed Shells Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
A delicious and hearty Taco Stuffed Shells recipe combining tender jumbo pasta shells stuffed with seasoned ground beef, enchilada sauce, and melted cheddar cheese, perfect for a satisfying family dinner.
Ingredients
Pasta
- 16-20 jumbo pasta shells (12 ounces)
Filling
- 1 ½ pounds lean ground beef
- ¼ cup diced onion
- ½ teaspoon kosher salt
- 1-2 garlic cloves, minced
- 1 ounce envelope taco seasoning
- 2 tablespoons chopped cilantro (optional)
- 10 ounces red enchilada sauce
- ⅓ cup sour cream, room temperature
- 2 tablespoons salsa
Assembly
- 10 ounces red enchilada sauce (for topping)
- 2 cups shredded sharp cheddar cheese
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain the shells and set them aside to cool slightly for filling.
- Prepare Taco Meat: In a large skillet, cook the ground beef with diced onion and kosher salt over medium heat until the beef is browned and fully cooked, about 7 minutes. Drain excess fat using paper towels, then return the meat to the skillet.
- Season Meat Mixture: Add minced garlic, taco seasoning, chopped cilantro (if using), 10 ounces of enchilada sauce, salsa, and sour cream to the skillet. Stir everything together and let it simmer for 3 to 4 minutes until the mixture thickens slightly.
- Stuff Shells: Lightly spray the bottom of a 9x13 inch baking dish with cooking spray. Fill each cooled pasta shell with 2 to 3 tablespoons of the taco meat mixture. Arrange the filled shells in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining 10 ounces of enchilada sauce evenly over the stuffed shells. Sprinkle 2 cups of shredded sharp cheddar cheese on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes to allow flavors to meld and shells to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 5 to 10 minutes until the cheese is melted, golden brown, and bubbly.
- Serve: Add your favorite taco toppings and serve the taco stuffed shells hot for a satisfying meal.
- Enjoy and Review: Enjoy your meal and consider leaving a review to share your experience with this recipe.
Notes
- Use 16-20 jumbo shells; stuffing them evenly ensures the right amount of filling per shell.
- Cooking extra shells can be useful for other dishes like pasta salad to avoid waste.
- Browning the ground beef well enhances the overall flavor of the dish.
- Sour cream adds creaminess and balances the spices in the taco meat.
- Covering the dish during the first baking phase keeps the shells moist and prevents cheese from burning.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
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