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Imagine it's a hectic Tuesday. The family is chanting, "Tacos, tacos!" and you're staring at a box of jumbo pasta shells in the pantry, with no tortillas or taco shells in sight.
That's how these Taco Stuffed Shells became my family's Taco Tuesday hero.
Think tender pasta shells stuffed with juicy taco meat, fire-roasted tomatoes, colorful bell peppers, and oodles of melty cheese, baked until bubbly and topped with all your favorite taco toppings like sour cream, salsa, and cilantro.
Ready in just 40 minutes, this easy taco dish is a weeknight dinner win that's family-friendly, freezer-friendly, and Instagram-worthy.
This Stuffed Taco Shells Recipe is the ultimate mash-up of Mexican and Italian Cuisines.
The first time I made these taco stuffed shells, it was a frantic weeknight, and my husband and I were craving tacos. However, I was out of tortillas and taco shells, but I had jumbo shells in the pantry, and boom-this ground beef casserole dish was born. Now it's hubby’s top request!
Table of Contents
Why You’ll Want To Make This Recipe
This taco stuffed shells recipe is the ultimate mash-up of Mexican stuffed shells and classic pasta comfort. Here's why it's a must-make:
- Quick and Easy: Ready in just 40 minutes, it's perfect for busy weeknights.
- Family Favorite: Kids and adults go crazy for the cheesy, taco-flavored goodness.
- Customizable: To make it your own, load up with your favorite taco toppings, such as green onions, olives, or sour cream.
- Make-Ahead Magic: Prep it in advance, refrigerate, or freeze for a stress-free meal.
- Versatile: Swap ingredients or add extras to suit your taste-think Taco Lasagna vibes in shell form!
Follow the recipe below in the printable recipe card, and leave a comment to let me know how you liked it and what variations you tried.
Ingredient Notes and Substitutions
- Jumbo Pasta Shells: Look for "conchiglioni" in the pasta aisle. Cook to al dente to avoid tearing. Substitute with manicotti if needed, but shells are easier to stuff.
- Lean Ground Beef: Opt for 90% lean to reduce grease. Swap with ground pork, ground turkey, or ground chicken for a lighter option.
- Taco Seasoning: A store-bought packet is quick, but homemade taco seasoning (with chili powder, cumin, and paprika) adds a personal touch.
- Fire-Roasted Crushed Tomatoes: Adds smoky depth. Substitute with red enchilada sauce or a cup of salsa for a different flavor profile.
- Bell Peppers: Use a colorful mix for visual appeal. Swap with diced zucchini or mushrooms for variety.
- Mexican Cheese Blend: Combines cheddar cheese and Monterey Jack cheese for perfect melt. Shred your own for better flavor, or use Colby-Jack.
- Sweet Corn: Drained canned corn adds sweetness. Frozen or fresh corn works too.
- Toppings: Sour cream, cilantro, green onions, olives, and salsa are classic. Add tortilla chips for crunch or diced avocado for creaminess.
Pro Recipe Tips
- Cook Pasta Al Dente: Slightly undercook jumbo shells to prevent tearing during stuffing. Rinse with cold water to make them easier to handle.
- Cool the Filling Slightly: Let the taco filling sit for a minute before stuffing to avoid melting the top cheese prematurely.
- Use a Piping Bag: For neat stuffing, scoop the ground beef mixture into a zip-top bag, snip the corner, and pipe into shells.
- Pack Shells Tightly: Arrange tender pasta shells close together in the casserole dish to keep them upright during baking.
- Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that affect melting. Freshly grated cheddar cheese or Monterey Jack cheese gives the best melty cheese texture.
- Make Ahead: You can assemble the shells casserole up to 24 hours ahead, cover with plastic wrap, and refrigerate. When baking, add 5-10 minutes to the cooking time.
- Freeze for Later: Assemble, wrap tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking.
How To Make Taco Stuffed Shells Recipe (With Step-by-Step Photos)
Prep the Oven and Pan: Preheat your oven to 350°F. Lightly coat a 13×9-inch casserole dish with nonstick cooking spray.
Cook the Pasta: In a large pot of salted water, boil jumbo pasta shells for 1 minute less than the package instructions to keep them al dente. Drain and rinse with cool water to stop cooking. Set aside.
Brown the Beef: In a large skillet over medium-high heat, cook lean ground beef for 5 minutes, breaking it into small pieces until browned. Drain fat.
Make the Taco Filling: Lower to medium heat. Add taco seasoning, fire-roasted crushed tomatoes, bell peppers, and 1 cup Mexican cheese blend. Stir until cheese melts and taco mixture is cohesive.
Stuff the Shells: Spoon about 1 tablespoon of ground beef mixture into each cooked pasta shell. Arrange in a single layer in the casserole dish. Sprinkle any extra filling over the top.
Top and Bake: Scatter diced tomatoes, green onions, and remaining cheese over the shells. Bake uncovered for 15-20 minutes until bubbly. Broil for 2 minutes to toast the cheese.
Serve: Garnish with favorite taco toppings like sour cream or cilantro. Serve hot!
Variations
- Creamy Twist: Mix cream cheese or ricotta cheese into the taco filling for a richer, creamier texture.
- Spicy Kick: Swap fire-roasted tomatoes for red enchilada sauce or add minced jalapeños or chili powder for heat.
- Veggie Boost: Add black beans, zucchini, or spinach to the ground beef mixture to stretch the filling and sneak in nutrients.
- Meat Swap: Use ground pork, ground turkey, or shredded chicken instead of lean ground beef for a different flavor.
- Crunchy Topping: Sprinkle crushed tortilla chips over the shells during the last 5 minutes of baking for extra texture.
- Salsa Swap: Replace crushed tomatoes with a cup of salsa or taco sauce for a tangier profile.
Recipe FAQs
Frequently Asked Questions (FAQs)
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F for 15 minutes or in the microwave until hot.
Jumbo pasta shells are ideal, but manicotti or cannelloni can work. Cut manicotti into smaller pieces for easier stuffing, if desired.
For a milder flavor, substitute salsa with red enchilada sauce, taco sauce, or even marinara. Adjust spices to taste.
Cook to al dente, rinse with cool water, and handle gently. Boil a few extra shells in case some tear.
Yes! Assemble the taco shells casserole, cover with plastic wrap, and refrigerate for up to 24 hours. Alternatively, freeze for up to 3 months. Thaw overnight in the fridge and bake as directed, adding 5-10 minutes to cooking time.
What To Serve with Taco Stuffed Shells
Pair this taco stuffed shells recipe with sides that complement its bold flavors:
- Cilantro Lime Rice or Mexican Rice: A zesty, fluffy side that screams Mexican food.
- Instant Pot Black Beans: Simple, protein-packed, and perfect for soaking up flavors.
- Elotes (Mexican Street Corn): Grilled corn with creamy, tangy toppings.
- Simple Salad: Crisp lettuce, tomatoes, and avocado with a lime vinaigrette.
- Tortilla Chips and Salsa Roja or Salsa Verde: Keep the taco night vibes going with crunchy chips and dip.
More Recipes You’ll Like
Loved this taco stuffed shells recipe? Try these dinner recipes for more bold flavors:
- Taco Lasagna: Layers of taco meat, cheese, and tortillas baked to perfection.
- Mexican Beef And Rice Casserole: A meaty Mexican cheesy casserole with a beefy taco flavor.
- Smash Burger Tacos: A mash up of tacos and burgers inside four tortillas.
- Chipotle Spaghetti: A delicious zesty Mexican Spaghetti with a Chipotle Sauce.
- Mexican Goulash: A Mexican twist on American Goulash, or what some call American Chopped Suey, Chili Mac, Beef-a-Roni, Spicy Goulash, or Cheesy Beef Taco Pasta.
- Frito Taco Pie: Sometimes called Walking Taco Casserole, Frito Taco Pie is a beefy taco flavored casserole.
For more Stuffed Shells recipes, be sure to try my popular Buffalo Chicken Stuffed Shells, or my Chicken and Stuffing Stuffed Shells for a twist on the ultimate comfort food.
What's your go-to taco topping? Tell me in the comments-I'm all about that sour cream!
Have you tried a spicy variation or swapped beef for turkey? Please share your hack in the comments-I'm dying to hear!
Ready to make this easy taco dish the star of your next dinner table? Pin it, share it, or drop a comment below to let me know how it turned out. Your Taco Tuesday just got a whole lot tastier!
Don’t forget to leave a comment and rating and tell us how you and your family liked this recipe!
Recipe
Ingredients
- 8 oz uncooked jumbo pasta shells about 24 shells
- 1 lb ground beef
- 1 packet taco seasoning
- 1 10-ounce can fire roasted crushed tomatoes undrained
- 1 14-ounce can sweet corn drained
- 1 cup bell peppers (ideally a combination of red, green, and yellow or orange peppers)
- 1 16-ounce package shredded Mexican cheese blend 2 cups
- 1 cup diced tomatoes grape or cherry
- 1/4 cup chopped green onion
- Suggested Toppings: onion cheese, cilantro, olives, salsa and sour cream.
Instructions
- Preheat your oven to 350 degrees. Prepare a 13×9" baking dish with pan spray.
- In a large pot, fill with water about 3/4 full with water and add a generous amount of salt. Bring the water to a boil, add the jumbo pasta shells and cook according to the box directions, leaving them about a minute short of the recommended cook time. Drain and set aside.
While the pasta is cooking, in a large skillet, heat to medium-high and add ground beef, cook for about 5 minutes, stirring occasionally until cooked through. Drain the fat off and return the pan to the stove and turn the heat down to about medium- Add the taco seasoning, crushed fire roasted tomatoes, multi colored peppers and 1 cup of the shredded cheese to the cooked ground beef. Stir the mixture until the cheese has melted.
- Fill each pasta shell with about a tablespoon of meat mixture and place in your baking dish. Once you've filled all the shells if there is leftover meat, sprinkle over the top of all the shells. Top with diced tomatoes and green onion and spread the remaining cheese over the top of everything.
- Bake, uncovered, in the oven for about 15 to 20 minutes until the dish is heated completely through and your cheese is melted in bubbly. When the dish is baked through, switch your oven to broil for about 2 minutes to toast the top, make sure you watch the dish so it doesn't burn. Top each serving with the suggested topping of your choice. Enjoy!!
Hi, I’m Michele Feuerborn, a home cook with 25+ years experience, and former AllRecipes Allstar, creating bold & easy Southern, Mexican, Tex-Mex, and Instant Pot recipes. Featured in publications like Parade and BuzzFeed. Read More…
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