Taco Stuffed Shells
These taco stuffed shells are a family favorite that everyone loves! All the flavor of tacos baked into tender pasta shells. They are the perfect dish for taco Tuesday or any night!
If your family is anything like mine some of their favorite meals are tacos and pasta dishes! Everyone in my house loves both so this easy stuffed shells recipe that combines both is always a huge hit!
These Mexican stuffed shells are made just like a classic stuffed shells recipe but instead of Italian seasonings and marinara sauce we’re using delicious taco seasonings and the top of these shells is covered with salsa and cheddar cheese.
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Why we love this recipe-
These stuffed shells make a great family dinner because like tacos they are an awesome base for your favorite taco toppings. While they are delicious as they are topped with salsa and gooey cheese you can add your favorites like sour cream, black olives, jalapenos, chopped grape tomatoes, avocado slices, guacamole, green onions, crushed tortilla chips or any other topping that you love on tacos or taco salad.
They can be made ahead- These are a great make ahead dinner for a busy week, to make for a meal train, or to freeze ahead of time. So they are great to make and have on hand for super busy weeks!
FAQ & TIPS
Can I use taco seasoning?
Yes! I prefer to season my taco meat with individual spices however I know how much easier it is to use a packet of seasoning. So if you don’t have all of the seasonings on hand or have a favorite taco seasoning you prefer to use to ahead and use it!
How to store these taco shells-
These store well and make great leftovers. Store leftovers in an airtight container or you can store them in the baking dish wrapped with plastic wrap or aluminum foil.
Keep the shells from sticking together-
Once you’ve cooked your jumbo pasta shells and drained them you don’t want them to stick together before you get a chance to stuff them. You can toss them in a little bit of olive oil or place them in a large bowl full of cold water for best results take them out and pat them dry with paper towels as you’re ready to fill them.
Can I use pre-shredded cheese?
To get this delicious dinner on the table faster you can use pre shredded cheese. It doesn’t melt quite as well as freshly shredded but will still taste the same. I like to use a Mexican cheese blend for these shells if I’m using shredded cheese.
Can I use different meat?
Yes! If you want to swap out the ground beef for a different meat you can! Ground chicken or ground turkey work really well. You can even use ground bison or venison if you prefer!
Additions-
If you want to add a little bit more to these shells you can! These additions are also a great way to stretch your ground beef if you’re feeding a crowd. Keep in mind that if you add more to the filling you’ll be able to fill more shells so be sure to cook extra shells. Some great additions are – cooked rice, Spanish rice, black beans, corn or even a little cream cheese to create a creamy shell filling.
Here’s what you’ll need for these taco stuffed shells-
24 Large Pasta Shells
1 Lb Lean Ground Beef
2 Cups Salsa
1 ½ Cup Shredded Cheddar Cheese
1 Medium Green Pepper
½ Medium Onion
1 ½ tsp Cumin
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Smoked Paprika
½ tsp Salt
Cooking oil- I use avocado oil
Optional- taco toppings- sour cream, fresh cilantro, salsa, black olives etc.
Here’s how to make these Mexican stuffed shells
Lightly grease or spray with non-stick spray a 9×13 inch baking pan and preheat the oven to 375.
Finely chop the green pepper and onion.
Place the pepper and onion in a skillet with a small amount of your preferred cooking oil or butter and sauté over medium heat until the onion is translucent and the pepper is softened.
Add in ground beef, and seasonings and continue cooking, stirring and crumbling as it cooks until it is cooked through.
While the meat mixture is cooking place a large pot of salted water on high heat and bring to a boil. Cook the pasta shells to al dente according to the package directions. Drain and rinse with cool water.
Add 1 cup of salsa and into the cooked ground beef and stir until well mixed.
Add in ½ cup of shredded cheddar cheese and continue mixing until cheese is melted and well incorporated.
Scoop the ground beef mixture into each pasta shell and place in the prepared pan.
Repeat until all of the pasta shells are filled.
Pour 1 cup of salsa around and across the shells.
Sprinkle 1 cup of shredded cheese across the top of the shells.
Place in the oven and bake for 20 minutes.
Serve warm with additional taco toppings if desired.
Taco Stuffed Shells
Ingredients
- 24 Large Pasta Shells
- 1 Lb Lean Ground Beef
- 2 Cups Salsa
- 1 ½ Cup Shredded Cheddar Cheese
- 1 Medium Green Pepper
- ½ Medium Onion
- 1 ½ tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- ½ tsp Salt
- Cooking oil
- Optional- taco toppings- sour cream fresh cilantro, salsa, black olives etc.
Instructions
- Lightly grease or spray with non-stick spray a 9×13 inch baking pan and preheat the oven to 375.
- Finely chop the green pepper and onion.
- Place the pepper and onion in a skillet with a small amount of your preferred cooking oil or butter and sauté over medium heat until the onion is translucent and the pepper is softened.
- Add in ground beef, and seasonings and continue cooking, stirring and crumbling as it cooks until it is cooked through.
- While the meat mixture is cooking place a large pot of salted water on high heat and bring to a boil. Cook the pasta shells to al dente according to the package directions. Drain and rinse with cool water.
- Add 1 cup of salsa and into the cooked ground beef and stir until well mixed.
- Add in ½ cup of shredded cheddar cheese and continue mixing until cheese is melted and well incorporated.
- Scoop the ground beef mixture into each pasta shell and place in the prepared pan.
- Repeat until all of the pasta shells are filled.
- Pour 1 cup of salsa around and across the shells.
- Sprinkle 1 cup of shredded cheese across the top of the shells.
- Place in the oven and bake for 20 minutes.
- Serve warm with additional taco toppings if desired.
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