If you are craving a delicious, crowd-pleasing dinner that combines the fun flavors of tacos with the comfort of pasta, you are going to love this Taco Stuffed Shells Recipe. This dish brings together perfectly cooked jumbo pasta shells filled with seasoned ground beef, rich cheese, and zesty salsa, then baked to bubbly perfection. It’s an easy recipe that feels special, vibrant, and satisfying, making it perfect for weeknights or casual get-togethers.
Ingredients You’ll Need
The beauty of this Taco Stuffed Shells Recipe is how simple yet flavorful the ingredients are. Each one plays a vital role in creating a dish that’s colorful, hearty, and packed with that unmistakable taco flair.
- 1 pound ground beef: The savory base that brings meaty richness and a perfect texture contrast to the pasta shells.
- 1/2 medium onion (diced): Adds a subtle sweetness and depth to the filling that elevates every bite.
- 3 tablespoons taco seasoning: The star flavoring that infuses the beef with that classic taco spice blend.
- 3/4 cup water: Helps incorporate the seasoning evenly and keeps the filling juicy.
- 1 1/2 cups salsa (divided): Provides fresh, tangy, and slightly spicy notes—half mixed in the filling, half on top.
- 2 cups shredded cheddar cheese (divided): Cheesy goodness that melts beautifully inside and out.
- 10 ounces Rotel tomatoes (drained): Adds a burst of tomato flavor with a hint of brightness and texture.
- Green onion (optional garnish): For a fresh, mild onion crunch that brightens the final presentation.
How to Make Taco Stuffed Shells Recipe
Step 1: Preheat Your Oven
Start by preheating the oven to 350 degrees. This ensures it’s ready for baking as soon as your shells are filled and assembled, helping the cheese melt evenly and the flavors meld together perfectly.
Step 2: Cook the Jumbo Pasta Shells
Prepare the pasta shells according to the package instructions. Cooking them just right means they’ll be tender but still hold their shape when stuffed. Once cooked, drain the shells carefully and set them aside to cool slightly so you can handle them easily.
Step 3: Brown the Ground Beef and Onion
In the same pot, add the ground beef and diced onion, cooking until the beef is no longer pink and the onions are soft. This step creates the flavorful base of your filling. Then, drain off any excess fat to keep the dish from being greasy.
Step 4: Season the Meat Mixture
Sprinkle the taco seasoning over the cooked beef and onion, then pour in 3/4 cup water. Stir everything thoroughly and cook until the water has evaporated, letting the seasoning stick to every bite of beef while ensuring the mixture stays moist.
Step 5: Mix in Salsa and Cheese
Stir in 1 cup of salsa and 1 cup of shredded cheddar cheese to the meat mixture. The salsa adds juicy brightness, while the cheese binds it together with creamy, melty richness that’s unmistakably comforting.
Step 6: Stuff the Shells
Carefully spoon the beef mixture into each cooked shell, filling them generously. This is where all the flavors come together inside these tender pasta pockets. Don’t rush—making sure each shell is nicely filled will pay off at the table!
Step 7: Top and Bake
Arrange the filled shells in a baking dish, then spoon the remaining salsa and sprinkle the leftover cheddar cheese over the top. Cover the dish and bake everything for about 15 minutes. This final bake melts the cheese and lets the flavors marry perfectly, creating a warm, hearty meal.
How to Serve Taco Stuffed Shells Recipe
Garnishes
Fresh garnishes take this dish from tasty to tantalizing. Chopped green onions add a bright crunch, while a dollop of sour cream or a sprinkle of chopped cilantro can bring cooling freshness and color contrast that make each bite even more enjoyable.
Side Dishes
Consider serving these Taco Stuffed Shells alongside a crisp green salad or Mexican-style street corn for contrasting textures and flavors. A simple guacamole or black bean salad also pairs beautifully and brings a dose of freshness to balance the hearty shells.
Creative Ways to Present
For a fun twist, serve the shells in individual mini casserole dishes or on a vibrant platter garnished with lime wedges and extra salsa on the side. It’s a fantastic way to showcase the layers of color and flavor while making the meal feel festive and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Taco Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3 days. They rehearse wonderfully, making them a perfect option for next-day lunches or quick dinners.
Freezing
If you want to prepare this recipe in advance, you can freeze the fully assembled shells before baking. Cover tightly with foil and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as usual for a fresh-from-the-oven experience.
Reheating
To reheat, place the shells in an oven-safe dish, cover with foil to keep moisture in, and warm at 350 degrees until heated through, about 20 minutes. You can also microwave single portions, but the oven method helps maintain the best texture and flavor.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well in this Taco Stuffed Shells Recipe and gives a leaner alternative without sacrificing flavor. Just cook it the same way as the beef with the taco seasoning.
What if I don’t have jumbo pasta shells?
If jumbo shells are not available, large manicotti or even small pasta tubes can be good substitutes. Just adjust the filling amount accordingly and watch cooking times to avoid overcooking.
Can this recipe be made vegetarian?
Yes! Replace the ground beef with cooked lentils, black beans, or a plant-based meat substitute for a tasty vegetarian version that keeps the taco-inspired flavors.
Do I need to drain the fat after cooking the beef?
Draining the fat is recommended to avoid a greasy filling and to keep the flavor balanced and clean. It also helps the taco seasoning stick better to the meat.
How spicy is this dish?
The spice level depends largely on the taco seasoning and salsa you use. For more heat, choose a spicier salsa or add a pinch of cayenne. For milder flavors, opt for mild salsa and seasoning blends.
Final Thoughts
This Taco Stuffed Shells Recipe is a joyful mashup of two beloved comfort foods that brings a fun twist to weeknight dinners. With its straightforward steps and crowd-pleasing flavors, it’s a recipe you will find yourself returning to again and again. Give it a try, and soon you’ll understand why this dish is one of my all-time favorites to serve and share.
Print
Taco Stuffed Shells Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Description
Delicious taco-stuffed pasta shells filled with seasoned ground beef, salsa, and cheese, baked to perfection. This comforting and flavorful dish combines the zest of taco flavors with hearty pasta, making it a family-friendly meal perfect for weeknight dinners.
Ingredients
Meat and Sauce
- 1 pound ground beef
- 1/2 medium onion, diced
- 3 tablespoons taco seasoning
- 3/4 cup water
- 1 1/2 cups salsa, divided
- 10 ounces Rotel tomatoes, drained
Dairy
- 2 cups shredded cheddar cheese, divided
Other
- Green onion, optional garnish
- Jumbo pasta shells (quantity as per package instructions for filling 6 servings)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the assembled stuffed shells.
- Cook Pasta Shells: Boil water in a large pot and cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- Cook Ground Beef: In the same pot, add the ground beef and diced onions. Cook over medium heat until the beef is browned and no longer pink, stirring occasionally.
- Drain Fat: Carefully drain the excess fat from the ground beef mixture to keep the dish from being greasy.
- Add Taco Seasoning: Return the pot with the beef mixture to heat, then stir in taco seasoning and 3/4 cup water. Cook until the water has evaporated, and the mixture is thick and flavorful.
- Mix in Salsa and Cheese: Stir in 1 cup of salsa and 1 cup of shredded cheddar cheese until well combined and the cheese is slightly melted into the meat mixture.
- Stuff Shells: Using a spoon, fill the cooked pasta shells generously with the taco beef mixture. Place the stuffed shells in a baking dish in a single layer.
- Top and Bake: Spoon the remaining 1/2 cup salsa over the stuffed shells and sprinkle with the remaining cup of shredded cheddar cheese. Cover the baking dish with foil and bake for 15 minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven, optionally garnish with chopped green onions, and serve warm.
Notes
- For a spicier version, choose a hot salsa or add extra taco seasoning.
- Jumbo pasta shells quantity is typically around 20 shells to serve 6 people.
- Drain excess fat carefully to reduce grease but retain flavor.
- Cover baking dish with foil to prevent cheese from drying out and to help shells heat evenly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
