Flavorful Taco Stuffed Shells

This flavor-packed recipe for taco stuffed shells combines the best of Mexican and TexMex flavors in a fun pasta dish that everyone will enjoy. It brings together tender jumbo pasta shells filled with seasoned taco meat and creamy cheese, baked until bubbly and topped with fresh garnishes. Perfect for a weeknight dinner when you want something both satisfying and a little different.

I first made this recipe on a hectic weeknight and was surprised at how easy it was to put together. Now it’s a goto when I want something comforting and flavorful without fuss.

Ingredients

• Jumbo pasta shells: ensuring plenty of space for the filling and a fun shape to eat
• Olive oil: for cooking the meat while adding a light, fruity flavor
• Ground beef: provides the hearty base for the taco fillingchoose fresh, lean beef for best results
• Taco seasoning mix: that brings classic southwestern spiceslook for a brand with no added MSG or make your own
• Water: to simmer the seasoning and help blend flavors
• Salsa: adds moisture and a tangy zest pick one with a balance of tomatoes and spices
• Shredded cheddar cheese: for melty, savory goodnesssharp varieties work beautifully here
• Cream cheese: to add a creamy texture that binds the filling and keeps it luscious
• Green onions: bring a slight crunch and mild onion flavorfresh and crisp is best
• Sour cream: for garnish adds cool creaminess to contrast the spices
• Fresh cilantro: provides an herby brightness on topuse freshly chopped leaves
• Diced tomatoes: offer juicy freshness and a pop of color to finish the dish

Instructions

Boil the Pasta Shells:

Cook jumbo pasta shells in plenty of salted boiling water following the package instructions until they are al dente. Be careful not to overcook as they will bake further later. Drain them carefully and set aside to cool enough to handle without breaking.

Cook and Season the Ground Beef:

Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until it is fully browned, breaking it up with a spoon as it cooks. Drain away excess fat to keep the filling light. Sprinkle the taco seasoning over the beef and pour in the water. Stir well and let it simmer gently for two to three minutes so the spices infuse the meat.

Add Cream Cheese, Salsa, and Onions:

Reduce the heat to medium and add the softened cream cheese along with the salsa and chopped green onions. Stir continuously until the mixture is creamy and thoroughly combined. This step enriches the filling and creates a nice balance of flavors and textures. Remove the skillet from heat and allow the filling to cool slightly to prevent the shells from breaking when filling.

Prepare for Baking:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Carefully spoon the beef mixture into each pasta shell, filling them generously but without overstuffing. Arrange the filled shells snugly in a baking dish so they support each other and cook evenly.

Top with Cheese and Bake:

Sprinkle shredded cheddar cheese evenly over all the stuffed shells. Cover the baking dish tightly with foil to keep moisture in and prevent the cheese from drying out. Bake in the preheated oven for twenty minutes until the filling is hot through and the cheese is melted and bubbly.

Garnish and Serve:

Remove the foil and let the dish stand for a few minutes before serving. Top each plate with a dollop of sour cream, sprinkle diced tomatoes over the top, and garnish with fresh cilantro. This final touch adds layers of texture and brightness that elevate the dish.

One of my favorite parts of this recipe is the creamy beef and cheese filling that manages to be both rich and fresh thanks to the burst of green onions and salsa. It’s a dish that brings the family around the table, and I still remember the first time my kids asked for seconds before we even sat down to eat.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. When reheating, cover loosely with foil in the oven or microwave to keep the shells moist. You can also freeze the stuffed shells either before or after baking, just wrap well to prevent freezer burn, and thaw overnight in the fridge before reheating.

Ingredient Substitutions

Ground turkey or chicken can be used instead of beef for a leaner option. For a vegetarian version use seasoned cooked lentils or black beans instead of meat. Swap cheddar for Monterey Jack or pepper jack for extra meltiness or a little spice. Use non-dairy cream cheese and sour cream alternatives if you need a dairy-free meal.

Serving Suggestions

Serve with a simple side salad of crisp lettuce and avocado slices to balance the rich flavors. A side of Mexican rice or black beans complements this dish well for heartier meals. Add a squeeze of fresh lime or hot sauce on top for an optional bright tang or heat boost.

These taco stuffed shells are a crowd pleasing, easy weeknight meal. They reheat well and please both kids and adults.

Common Questions About Recipes

→ What type of pasta shells work best?

Jumbo pasta shells are ideal as they hold the filling well and provide a satisfying bite.

→ Can ground turkey be used instead of beef?

Yes, ground turkey makes a leaner alternative and works well with the taco seasoning and cheese blend.

→ How long should the shells be boiled?

Boil the shells until al dente according to package instructions to avoid overcooking during baking.

→ What cheese types complement the filling?

Cheddar provides sharpness while cream cheese adds creaminess, creating a balanced and rich filling.

→ Can this dish be prepared ahead of time?

Yes, you can stuff the shells and refrigerate before baking. Bake just before serving for best results.