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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Why You'll Love This Recipe
Honestly, I've made this Taco Stuffed Shells Recipe more times than I can count, mostly because it hits that perfect balance of comfort food with a fun little twist. Plus, it's easier than building tacos from scratch and perfect for feeding a crowd or meal prepping.
- Flavor-packed fusion: The rich taco-seasoned beef inside pasta shells is a delicious mashup of Mexican and Italian favorite vibes.
- Make-ahead friendly: This dish holds up well for leftovers and can be prepped ahead of time for busy weeknights.
- Kid-approved: Even picky eaters tend to love the familiar taco flavors without the mess of tortillas.
- Customizable toppings: You can dress it up with whatever taco fixings you have on hand, making it perfect for any season.
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!
Top Tip
After making this Taco Stuffed Shells Recipe a bunch of times, I’ve found a few secrets that make a big difference in flavor and ease. These tips help you avoid common kitchen pitfalls while making the best dinner possible.
- Brown the beef well: Don’t rush the browning step; those caramelized bits give the filling its deep, savory flavor.
- Don’t overfill: Stuff shells with just enough filling so they don’t burst open during baking, keeping presentation tidy.
- Use quality enchilada sauce: I always buy a good brand for that authentic tangy-spicy flavor; homemade is great too if you have time.
- Cover tightly when baking: This traps moisture so the shells don’t dry out and your cheese melts evenly.
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.
Frequently Asked Questions:
Yes! You can prepare the filling and shell assembly a day in advance, cover tightly, and refrigerate. Just add the sauce and cheese before baking.
If you don’t have enchilada sauce, you can substitute with salsa or a mixture of tomato sauce with chili powder and cumin for a similar flavor profile.
Absolutely. While sharp cheddar is classic here, Monterey Jack, pepper jack, or a Mexican cheese blend also melt beautifully and complement the taco flavors well.
You’ll need about 16 to 20 jumbo shells for this recipe, depending on how much filling you add to each. I usually use 16 and cook a few extras just in case.
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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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Taco Stuffed Shells recipe combines jumbo pasta shells filled with flavorful seasoned ground beef, enchilada sauce, sour cream, and melted cheddar cheese. Baked to perfection, it makes a delicious and hearty Mexican-inspired main course perfect for family dinners.
Ingredients
Pasta
- 16-20 jumbo pasta shells (about 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
Topping
- 10 ounces red enchilada sauce
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat Oven. Preheat your oven to 350 degrees Fahrenheit to get ready for baking the stuffed shells.
- Cook Pasta Shells. Boil the jumbo pasta shells according to the package instructions until al dente, then drain well and set aside.
- Cook Ground Beef Mixture. In a large skillet over medium heat, add the ground beef, diced onion, and kosher salt. Cook until the beef is browned and fully cooked, about 7 minutes. Drain excess fat if needed, then return the beef mixture to the skillet.
- Add Seasonings and Sauce. Stir in minced garlic, taco seasoning, chopped cilantro, 10 ounces of enchilada sauce, salsa, and sour cream. Mix well and simmer for 3 to 4 minutes until the mixture thickens slightly.
- Stuff the Shells. Lightly spray a 9x13-inch baking dish with cooking spray. Fill each pasta shell with 2 to 3 tablespoons of the taco meat mixture. Place the stuffed 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 loosely with aluminum foil and bake for 30 minutes in the preheated oven.
- Bake Uncovered. Remove the foil and bake for an additional 10 minutes until the cheese is melted, golden brown, and bubbly.
- Serve. Add desired taco toppings such as sour cream, lettuce, or tomatoes and serve warm.
Notes
- Use 16-20 jumbo shells and divide the filling evenly for best results, usually 16 shells provides a good size serving.
- Cooking extra shells is helpful in case some break during boiling. Leftover shells can be used for pasta salad.
- Browning the ground beef well enhances the flavor of the dish significantly.
- Using room temperature sour cream helps it incorporate smoothly into the filling mixture.
- Feel free to customize with your favorite taco toppings like avocado, jalapeños, or fresh cilantro for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
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