Description
Taco Stuffed Shells are a fun, flavorful twist on traditional tacos! Jumbo pasta shells are filled with a seasoned beef mixture, smothered in salsa and cheese, then baked to perfection. It’s a delicious fusion of Italian and Mexican flavors that the whole family will love! Perfect for weeknight dinners or a fun party dish.
Ingredients
Scale
For the Filling:
- 12 jumbo pasta shells (uncooked)
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning (or homemade seasoning)
- 1/4 cup onion, finely chopped
- 1 cup refried beans (optional, for extra creaminess)
- 1/2 cup shredded cheddar cheese (plus more for topping)
- 1/2 cup sour cream (optional)
For the Sauce:
- 1 1/2 cups salsa (your favorite variety)
- 1/2 cup enchilada sauce (optional, for extra flavor)
- 1/4 tsp cumin (optional, for extra flavor)
For Topping:
- 1 cup shredded Mexican blend cheese (or cheddar)
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (for garnish)
- Sour cream (optional)
Instructions
- Cook the Pasta:
Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly. - Prepare the Filling:
In a large skillet, cook the ground beef over medium heat, breaking it up into small pieces with a spoon, until browned and fully cooked. Add the chopped onion and cook for another 2-3 minutes, until softened. Stir in the taco seasoning and cook according to the seasoning package instructions (usually adding water and simmering for 3-4 minutes). If using refried beans, stir them into the beef mixture at this point. Remove from heat and let it cool for a few minutes. Stir in 1/2 cup shredded cheddar cheese and sour cream (if using). - Stuff the Shells:
Carefully stuff each cooked pasta shell with the beef mixture and place them in a 9×13-inch baking dish, standing them up in a single layer. - Prepare the Sauce:
In a bowl, mix together the salsa, enchilada sauce (if using), and cumin (if using). Pour the sauce over the stuffed shells, making sure each shell is well-covered. - Bake the Dish:
Cover the baking dish with foil and bake for 20 minutes. After 20 minutes, remove the foil, sprinkle the shredded Mexican cheese over the top, and return to the oven to bake for another 5-10 minutes, until the cheese is melted and bubbly. - Serve:
Remove from the oven and garnish with fresh cilantro, green onions, and additional sour cream if desired. Serve hot!
Notes
- You can make these ahead of time by assembling the stuffed shells and covering them in the fridge until ready to bake. Just add a few extra minutes to the baking time if they’re cold from the fridge.
- Feel free to add your favorite taco toppings, like diced tomatoes, jalapeños, or guacamole.
- To make this dish vegetarian, you can swap the ground beef for black beans or any other plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican, Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 50mg