Get ready to transform your taco night with a delicious pasta twist! These Taco Stuffed Shells are the ultimate comfort food mashup, combining seasoned ground beef, zesty salsa, and creamy cheese, all nestled into tender jumbo pasta shells and baked to perfection. This recipe is a guaranteed family-pleaser, delivering all the bold flavors of your favorite tacos in a hearty, satisfying casserole. It’s the perfect solution for an easy weeknight meal that feels special.
We’ve created a dish that’s not only incredibly delicious but also simple to prepare. Whether you’re a seasoned pro or new to the kitchen, you’ll find these step-by-step instructions make the process a breeze. This is the kind of meal that brings everyone to the table, smiling and ready to dig in.
Why You’ll Love This Taco Stuffed Shells Recipe
- The Perfect Mashup: It combines two beloved comfort foods—tacos and stuffed pasta—into one unforgettable dish.
- Family-Friendly: The flavors are a huge hit with both kids and adults, making it a reliable dinner winner.
- Easy to Customize: You can easily swap ingredients to suit your family’s preferences. Add beans, corn, or different cheeses with great results.
- Great for Meal Prep: This recipe is perfect for making ahead. You can assemble it in the morning or even the day before, then just pop it in the oven for a stress-free dinner.
The Essential Ingredients for Taco Stuffed Shells
This recipe uses simple, easy-to-find ingredients to create its signature taco flavor. Here’s what you’ll need to gather.
For the Shells & Filling
- Jumbo Pasta Shells: You’ll need about 12 ounces. These are the perfect vessel for our savory filling.
- Lean Ground Beef: One pound of 90/10 ground beef works best to avoid excess grease.
- Yellow Onion & Garlic: These aromatics build the foundation of our flavor.
- Taco Seasoning: Use your favorite store-bought packet or a homemade blend for that classic taco taste.
- Cream Cheese: This is the secret to a creamy, luscious filling that holds together perfectly.
- Salsa: Choose your favorite kind—mild, medium, or hot—to add moisture and zest.
- Shredded Cheese: A blend of Cheddar and Monterey Jack provides the best melt and flavor.
For the Sauce & Topping
- Enchilada Sauce: A can of red enchilada sauce creates the flavorful base for the bake.
- More Shredded Cheese: For that irresistible golden, bubbly topping.
- Optional Toppings: Sour cream, chopped cilantro, diced avocado, and sliced jalapeños for serving.
Step-by-Step Instructions: How to Make Taco Stuffed Shells
Follow these simple steps to create a perfect pan of Mexican-inspired comfort food. It’s easier than you think!
Step 1: Cook the Pasta Shells
First, bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook according to package directions until al dente. It’s important not to overcook them, as they will continue to cook in the oven. Once done, drain the shells and rinse with cool water to stop the cooking process. Set them aside carefully so they don’t tear.
Step 2: Prepare the Taco Meat Filling
While the shells are cooking, heat a large skillet over medium-high heat. Add the ground beef and diced yellow onion, breaking the meat apart with a spoon. Cook until the beef is browned and the onion is soft. Drain off any excess fat. Stir in the minced garlic and taco seasoning, cooking for another minute until fragrant. Reduce the heat to low, then stir in the cream cheese and salsa until the cream cheese is fully melted and the mixture is creamy. Remove from heat.
Step 3: Stuff the Shells
Preheat your oven to 375°F (190°C). Now it’s time to stuff the shells. Gently open each cooked pasta shell and use a small spoon to fill it with a generous amount of the taco meat mixture. Don’t be shy—you want them to be nice and full!
Step 4: Assemble and Bake the Casserole
Spread half of the enchilada sauce in the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining enchilada sauce over the shells, ensuring they are evenly coated. Sprinkle the top generously with the shredded cheddar and Monterey Jack cheese blend. Bake, uncovered, for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden. Let it rest for a few minutes before serving with your favorite taco toppings.
Pro Tips for Perfect Stuffed Shells Every Time
- Cook Extra Shells: Always cook a few more shells than you think you’ll need. Some will inevitably tear during the boiling or stuffing process.
- Don’t Overcook the Pasta: Cooking the shells to just al dente prevents them from becoming mushy in the oven. They’ll absorb moisture from the sauce as they bake.
- Use a Piping Bag: For faster, cleaner stuffing, transfer the meat filling to a large zip-top bag, snip off a corner, and pipe the filling directly into the shells.
- Shred Your Own Cheese: For the best melt, buy blocks of cheese and shred it yourself. Pre-shredded cheeses often contain anti-caking agents that can affect the texture. Looking for another cheesy delight? Try this gourmet grilled cheese recipe.
Delicious Variations to Try
One of the best things about this Taco Stuffed Shells recipe is how easy it is to adapt. Here are a few ideas to get you started:
- Different Meats: Swap the ground beef for ground turkey, chicken, or even chorizo for a different flavor profile.
- Add Beans or Corn: Stir a cup of black beans or corn into the meat mixture for extra texture and flavor. Our Mexican Street Corn Salad is another great way to enjoy corn.
- Make it Spicy: Add a diced jalapeño to the skillet with the onion, or use a can of hot enchilada sauce to kick up the heat.
- Creamy Sauce: For a richer dish, try our incredible homemade alfredo sauce as the base instead of enchilada sauce for an Italian-Mexican fusion.
What to Serve with Taco Stuffed Shells
These shells are a hearty meal on their own, but they also pair wonderfully with a variety of sides. Consider a simple green salad with a cilantro-lime vinaigrette, a scoop of Mexican rice, or a side of refried beans. For a truly complete feast, serve with a dollop of sour cream and fresh guacamole.
Storage and Make-Ahead Instructions
This recipe is a fantastic option for meal planning. Here’s how to store it and make it ahead of time.
How to Store Leftovers
Store any leftover taco stuffed shells in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or place the entire baking dish back in the oven, covered with foil, until warmed through.
Can I Make These Ahead of Time?
Absolutely! You can assemble the entire casserole up to 24 hours in advance. Simply follow all the steps right up to the baking part, then cover the dish with foil and refrigerate. When you’re ready to eat, you may need to add about 10-15 minutes to the baking time since you’re starting with a cold dish.
Freezing Stuffed Shells
This dish freezes beautifully. Assemble the casserole in a freezer-safe baking dish but do not bake. Cover it tightly with a layer of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. To bake, thaw it overnight in the refrigerator, remove the plastic wrap and foil, and bake as directed, adding 15-20 minutes to the baking time.
Frequently Asked Questions
Yes, this recipe is perfect for making ahead. You can assemble the entire dish, cover it with foil, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the bake time.
The key is to cook them just until al dente and handle them gently. It’s also a great idea to cook a few extra shells than the recipe calls for, just in case a few tear during the process.
To freeze, assemble the casserole in a freezer-safe dish but do not bake. Cover tightly with plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 15-20 minutes to the cook time.
You can easily substitute the ground beef with ground turkey, ground chicken, or even spicy chorizo. For a vegetarian option, you could use a plant-based crumble or a mixture of black beans and corn.
These shells pair wonderfully with a simple green salad, Mexican rice, refried beans, or a side of guacamole. Don’t forget toppings like sour cream, cilantro, and diced avocado!
The Best Taco Stuffed Shells Recipe
Taco Stuffed Shells (The Ultimate Cheesy Weeknight Dinner)
Ingredients
Equipment
Instructions
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain and rinse with cool water to prevent sticking.
- In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned. Drain any excess grease.
- Stir the minced garlic and taco seasoning into the skillet and cook for one minute until fragrant. Reduce heat to low and stir in the softened cream cheese and salsa until smooth and creamy. Mix in 1 cup of the shredded cheese.
- Preheat oven to 375°F (190°C). Pour half of the enchilada sauce into the bottom of a 9x13-inch baking dish.
- Use a small spoon to fill each cooked shell with the taco meat mixture. Arrange the filled shells in the baking dish.
- Top the shells with the remaining enchilada sauce and the remaining 1 cup of shredded cheese. Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden.
- Let rest for 5 minutes before serving. Garnish with your favorite toppings like sour cream, cilantro, or avocado.
Notes
Tip 2: For easy filling, use a piping bag or a zip-top bag with the corner snipped off.
Tip 3: The assembled, unbaked dish can be refrigerated for up to 24 hours or frozen for up to 3 months.
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