Taco Stuffed Shells Recipe

Calling all taco lovers! This Taco Stuffed Shells Recipe takes your favorite beefy, spiced taco filling and wraps it inside jumbo pasta shells for a fun twist you'll want to make again and again. The mix of saucy, cheesy goodness is a total crowd-pleaser.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Taco Stuffed Shells Recipe
• Top Tip
• How to Serve Taco Stuffed Shells Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Delicious Recipe

Ingredients & Why They Work

Each ingredient here plays its role perfectly. The jumbo shells are your edible taco "boats," the seasoned beef filling brings bold flavor depth, and the enchilada sauce adds that tangy, mildly spicy kick to tie it all together. I’m giving you tips below to help you pick the best options and make the process smooth.

• Jumbo pasta shells: Look for shells large enough to hold a generous scoop of filling. Cook a few extra to account for breakage during assembly.
• Lean ground beef: Using 90% lean reduces grease but still gives great flavor and texture.
• Diced onion: Adds subtle pungency and sweetness that balances the beef.
• Kosher salt: Essential for seasoning and bringing out all the natural flavors.
• Garlic cloves: Fresh minced garlic brings aromatic warmth to the filling.
• Taco seasoning: This is the spice mix powerhouse that gives the filling that classic taco taste.
• Chopped cilantro (optional): I love cilantro for freshness — but if it’s not your thing, it’s totally okay to skip.
• Red enchilada sauce: You’ll use this in the filling and on top — it adds moisture and a subtle smoky heat.
• Sour cream: Adds creaminess and balances the acidity and spice.
• Shredded sharp cheddar cheese: Melts beautifully over the baked shells, adding gooey richness.

Make It Your Way

One thing I absolutely love about this Taco Stuffed Shells Recipe is how easy it is to personalize. Whether you swap in ground turkey for beef or add extra veggies, it’s a forgiving recipe that lets you play around to fit your tastes and diet.

• Variation: I've tried swapping ground beef for shredded chicken seasoned with taco spices. It’s a lighter alternative that still delivers that taco punch.
• Vegetarian option: Black beans mixed with sautéed mushrooms and taco seasoning make a fantastic filling if you want to skip meat.
• Spice it up: Add diced jalapeños or a pinch of cayenne to the meat mixture if you like heat — I sometimes do this when I want a little extra kick.

Step-by-Step: How I Make Taco Stuffed Shells Recipe

Step 1: Perfectly Cook Your Shells

Start by boiling your jumbo pasta shells according to package instructions until just al dente — you want them tender but still holding their shape so they can hold the filling nicely. I like to cook a few extra shells just in case some break when stuffing. Once done, drain and set aside to cool slightly so they’re easier to handle.

Step 2: Brown the Taco Meat Mixture

In a large skillet, I brown the ground beef with diced onions and kosher salt until the meat is thoroughly cooked and nicely browned — about 7 minutes. Browning adds so much flavor, so don’t rush this part. Drain excess fat if needed, then return the beef to the pan.

Step 3: Add Flavor Boosters & Simmer

Next, toss in the minced garlic, taco seasoning, chopped cilantro (if using), 10 ounces of enchilada sauce, salsa, and sour cream. Stir everything together and let it simmer on low for 3-4 minutes. This lets the flavors marry and thickens the filling so it’s not runny when you stuff the shells.

Step 4: Stuff and Assemble

Lightly grease a 9x13-inch baking pan. Now, gently fill each shell with 2 to 3 tablespoons of your taco meat mixture — this is a key step for evenly portioned shells and makes sure each mouthful is stuffed just right. Arrange them snuggly in the pan, then pour the remaining enchilada sauce over the top before sprinkling shredded cheddar all over.

Step 5: Bake to Melty Perfection

Cover the pan tightly with aluminum foil and bake at 350°F (175°C) for 30 minutes. Then, uncover and bake an additional 5 to 10 minutes until the cheese is golden brown and bubbly. The smell at this point is utterly irresistible!

Step 6: Add Toppings and Serve

Once out of the oven, you can add your favorite taco toppings — I usually stick with diced tomatoes, sliced black olives, fresh avocado, or a dollop of sour cream. Serve and watch everyone devour their plates!

How to Serve Taco Stuffed Shells Recipe

Garnishes

For garnishes, I love to keep it classic with diced fresh tomatoes, a squeeze of lime, sliced black olives, and fresh cilantro. I’m also a big fan of avocado slices or a sprinkle of green onions. These toppings add freshness and texture that balance the rich filling.

Side Dishes

A simple Mexican-style rice or a crisp green salad pairs beautifully. Sometimes I whip up a quick corn and black bean salad tossed with lime juice and chili powder — it brings in some brightness and rounds out the meal nicely.

Creative Ways to Present

For parties or celebrations, I’ve served these stuffed shells right in a big cast-iron skillet to keep them warm and make a stunning centerpiece. Another fun trick is to build a taco bar with a variety of garnishes next to the baked shells, so everyone can dress their portion just how they like.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. I usually reheat individual servings in the microwave, covered, to keep them moist.

Freezing

This recipe freezes beautifully — just assemble and freeze the stuffed shells in the baking dish before adding cheese and sauce on top. When you want to bake, thaw overnight in the fridge then continue with sauce, cheese, and baking as usual.

Reheating

To reheat without drying out, cover with foil and warm in a 350°F oven until heated through, about 20 minutes. You can also microwave on medium power for a few minutes, adding a small splash of water to keep it from becoming rubbery.

Final Thoughts

This Taco Stuffed Shells Recipe really holds a special spot on my weeknight dinner rotation. It’s the kind of meal that’s comforting and familiar, but with a fun, unexpected twist that delights whoever’s at the table. If you love tacos but want a mess-free, cozy option, I can’t recommend this enough. Trust me, once you try it, it’ll become your go-to for easy, tasty dinners!

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