Taco Stuffed Shells Recipe

Shake things up next taco Tuesday with these quick and easy taco stuffed shells!

Picture this: tender pasta shells filled with seasoned ground beef and zesty sauce, all topped with melty cheese and sour cream. 

Is your mouth watering yet? Because mine sure is.

Forget waiting until Tuesday and surprise your family tonight. Trust me, they’ll devour every bite! 

Taco stuffed shells in a white baking dish, topped with sour cream
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Why You’ll Love These Taco Stuffed Shells

Fun Taco Twist: This dish combines the best of tacos and pasta shells for a creative, delicious meal that’s anything but ordinary.

Cheesy & Flavorful: Loaded with seasoned beef, tangy enchilada sauce, and plenty of melty cheese, it’s guaranteed to hit the spot.

Kid-Friendly: It’s perfect for taco lovers of all ages and great for weeknight dinners or casual gatherings.

Customizable Toppings: Top it with sour cream, guacamole, jalapeños, or salsa to make it your own.

Ingredients

  • Jumbo Pasta Shells: Large pasta shells are perfect for holding hearty fillings.
  • Ground Beef: For the best results, use lean ground beef. Or make it even healthier with chicken or turkey.
  • Onion & Garlic: Aromatics that add sweetness and depth to the meat filling.
  • Taco Seasoning: For that signature Tex-Mex flavor. I use a store-bought blend for convenience, but you can easily make it yourself.
  • Enchilada Sauce: For a tangy finish and added moisture. Try salsa if you like it chunky.
  • Cheddar & Monterey Jack Cheese: Cheddar adds sharpness, and Monterey Jack adds creaminess.
Spoon scooping out a taco stuffed shell from a baking dish

How to Make Taco Stuffed Shells

If you’re looking for a fun family dinner or planning a festive get-together, taco stuffed shells are sure to impress.

Here’s how to make them:

1. PREHEAT the oven to 350°F and lightly grease a 9×13-inch baking dish with cooking spray. Set aside.

2. BOIL the pasta shells until 2 minutes before al dente. Drain and rinse with cold water.

3. COOK the ground beef and onion, stirring frequently. When halfway cooked, add the garlic and taco seasoning and cook until the beef is browned.

4. STIR in the enchilada sauce and simmer for 5-10 minutes.

5. MIX in 1 cup of cheddar cheese until melted.

6. FILL each pasta shell with the beef mixture and arrange in the baking dish. Sprinkle with the remaining cheddar and Monterey Jack cheese.

7. COVER with foil and bake for 15 minutes. Uncover and bake an additional 15 minutes until the cheese is melted and bubbly.

8. COOL for 5-10 minutes before serving with desired toppings. Enjoy!

Serving of taco stuffed shells topped with sour cream on a plate

Tips For the Best Taco Stuffed Shells

Can’t decide between Mexican or Italian? You don’t have to! 

These taco stuffed shells deliver the best of both worlds. And with these tips, they’ll be a big hit!

  • Fresh is best. Shred your own cheese rather than using pre-shredded cheese for better melting and flavor.
  • Cook shells just before al dente. Slightly undercooking the pasta ensures it won’t become mushy after baking.
  • Cool the filling before stuffing. It’ll make it easier and keep the top cheese from melting too quickly.
  • Pack the shells tightly. Arrange shells close together in the baking dish to keep them from tipping over while baking.
  • Easy filling hack. Use a piping bag or zip-top bag with the corner cut off to pipe the beef mixture into the shells quickly and neatly.
  • Make it extra creamy. Mix 1 tub ricotta cheese, 1/2 cup Parmesan, and an egg in a bowl. Add to the shells with the beef mixture.
  • Make-ahead tips. Assemble the entire dish up to 24 hours in advance. Be sure to cover tightly and refrigerate until ready to bake.
  • Tasty variations. Try ground turkey, chicken, or chorizo instead of beef. Add crushed tortilla chips on top during the last 5 minutes of baking. Or add corn and black beans to the filling.
Taco stuffed shells topped with sour cream, top view

How to Store

These taco stuffed shells taste just as good (if not better) the next day! Here’s how to store them:

To Store: Place cooled leftovers in an airtight container and refrigerate for 3-4 days. 

To Reheat: Microwave individual portions for 1-2 minutes. Alternatively, reheat in a covered baking dish at 350°F for 15-20 minutes until heated through.

Note: I don’t recommend freezing this dish as the pasta is likely to become mushy after thawing.

More Hearty Tex-Mex Dinners You’ll Love

Taco Zucchini Boats
Buffalo Chicken Quesadilla
Barbacoa Tacos
Santa Fe Chicken

Taco Stuffed Shells

Course: Main CourseCuisine: American
Servings

6

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Enter your email below & we'll send it straight to your inbox.
servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

435

kcal

These taco stuffed shells combine tender pasta, seasoned beef, and melty cheese, all topped with zesty enchilada sauce and refreshing sour cream.

Ingredients

  • 20-24 jumbo pasta shells

  • 1 pound ground beef

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 (1 ounce) packet taco seasoning

  • 1 (10 ounce) can red enchilada sauce

  • 1 1/2 cups shredded cheddar cheese, divided

  • 1 cup shredded Monterey Jack cheese

  • optional toppings: sour cream, fresh cilantro, pico de gallo, guacamole

Instructions

  • Preheat the oven to 350°F and lightly grease a 9×13 inch baking dish with cooking spray. Set aside.
  • Cook the pasta shells in well-salted water according to the package instructions until 2 minutes before al dente. Drain, rinse with cold water, and set aside.
  • While the pasta is cooking, warm a large skillet over medium-high heat. Add the ground beef and onion and cook, stirring frequently. When the beef is halfway cooked, add minced garlic and taco seasoning and continue cooking until the beef is fully browned and the onions are soft.
  • Stir in the red enchilada sauce, then simmer for 5-10 minutes until some of the liquid has evaporated.
  • Remove the skillet from heat and let the mixture cool slightly. Then, stir in 1 cup of the cheddar cheese in small handfuls until melted.
  • Fill each pasta shell with the beef mixture and arrange them in the baking dish. Sprinkle the remaining cheddar and the Monterey Jack cheese over the top.
  • Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes, until the cheese is melted and bubbly.
  • Let the dish cool for 5-10 minutes before serving with any desired optional toppings. Enjoy!

Notes

  • Cook shells just before al dente: Slightly undercooking the pasta ensures it won’t become mushy after baking.
  • Pack the shells tightly: Arrange shells close together in the baking dish to keep them from tipping over while baking.
  • Make it extra creamy. Mix 1 tub ricotta cheese, 1/2 cup Parmesan, and an egg in a bowl. Add to the shells with the beef mixture.

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