Cheesy Taco Stuffed Pasta Shells

These Taco Stuffed Shells are the ultimate comfort food mashup – hearty jumbo pasta shells filled with a seasoned taco meat and cheese mixture, baked in salsa, and topped with all your favorite taco toppings. It's a fun, family-friendly dinner that’s both filling and flavorful.

This was one of those recipes I tried on a whim, and now it’s a weekly request in our house. It’s become a favorite for busy weeknights or whenever we’re craving Mexican flavors in a cozy, cheesy dish.

Ingredients

• Jumbo pasta shells cooked al dente so they hold their shape when stuffed
• Ground beef or ground turkey works great for the filling
• Taco seasoning homemade or store-bought to spice things up
• Onion, finely chopped adds depth and flavor to the meat
• Black beans for added protein and texture
• Shredded cheddar cheese melts beautifully into the filling
• Salsa forms the flavorful base and topping for baking
• Sour cream, green onions, diced tomatoes for optional toppings

Step-by-Step Instructions

Cook the Pasta Shells

Boil the jumbo pasta shells in salted water until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside on a tray or plate.

Prepare the Taco Filling

In a large skillet, cook the ground beef and chopped onion over medium heat until browned and fully cooked. Drain excess grease, then add taco seasoning and 1/4 cup water. Stir in black beans and simmer for 5 minutes. Remove from heat and mix in 1 cup of shredded cheddar cheese.

Stuff the Shells

Preheat the oven to 375°F (190°C). Spread 1/2 cup of salsa in the bottom of a baking dish. Fill each shell with a heaping tablespoon of taco mixture and arrange them in the dish, open side up.

Top and Bake

Pour the remaining salsa over the stuffed shells and sprinkle with the remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for another 10 minutes, until bubbly and golden.

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Final Touches

Garnish with your choice of toppings like chopped tomatoes, green onions, sour cream, or avocado. Serve hot with a side of tortilla chips or salad for a complete meal.

Sometimes I swap in leftover chili or add a bit of cream cheese to the filling for extra richness. It’s one of those recipes you can tweak based on what’s in the fridge – and it still turns out delicious every time!

Make Ahead and Storage

To prep ahead, assemble the stuffed shells and refrigerate covered up to 24 hours before baking. After baking, leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze in single portions and reheat in the microwave or oven until warmed through.

Variations to Try

Swap the beef for shredded rotisserie chicken or ground turkey. For a spicy version, use pepper jack cheese or add chopped jalapeños to the filling. Vegetarian? Omit the meat and double the beans and cheese. You can also drizzle queso over the top before serving for a decadent finish.

Serving Suggestions

These taco shells are hearty enough to be a full meal, but pair beautifully with sides like Mexican rice, elote-style corn, or a fresh avocado salad. For parties, serve them in a buffet-style taco bar with different topping options so guests can customize their own plate.

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Recipe FAQs

→ Can I make taco stuffed shells ahead of time?

Yes! You can prepare and stuff the shells a day in advance, cover them with foil, and refrigerate. When ready to bake, just add a few extra minutes to the baking time to ensure they're heated through.

→ Can I freeze taco stuffed shells?

Absolutely. Assemble the stuffed shells in a freezer-safe baking dish, cover tightly with foil, and freeze for up to 2 months. To bake from frozen, add 10–15 extra minutes to the bake time or thaw overnight in the refrigerator first.

→ What other meats can I use instead of ground beef?

You can substitute ground beef with ground turkey, chicken, or even a plant-based meat alternative. Just cook and season it the same way you would with beef.

→ Can I make this dish spicier?

Yes! Add chopped jalapeños to the meat filling, use spicy taco seasoning, or drizzle hot sauce on top after baking for an extra kick.

→ How do I prevent the pasta shells from tearing?

Cook the shells until just al dente and handle them gently when filling. Using a small spoon helps you stuff them without breaking the pasta.

→ What sides go well with taco stuffed shells?

This dish pairs well with a simple green salad, Mexican rice, or refried beans. You can also serve it with chips and guacamole for a full Tex-Mex spread.