Taco Stuffed Shells

These Taco Stuffed Shells bring together the comforting familiarity of classic stuffed shells with the bold, savory flavors of a taco night. The combination of tender pasta, seasoned ground beef, enchilada sauce, and melted cheddar cheese creates a dish that is both satisfying and easy to prepare in under an hour. It’s a perfect dinner whether you're cooking for family or friends, and it always invites requests for seconds.

I first made these shells on a busy weeknight craving something both hearty and different. They quickly became a favorite, often requested at dinner gatherings because everyone loves the mix of cheesy goodness and taco seasoning.

Ingredients

• One pound ground beef: offers rich protein and classic taco flavor but can be swapped for ground chicken or turkey to lighten the dish
• Taco seasoning: adds a balanced mix of spices that give the filling its signature flavor you can use a store bought packet or homemade blend for freshness
• Twenty to twenty four jumbo pasta shells: are ideal for stuffing Cooking until al dente ensures they remain sturdy yet tender making a few extra helps to account for any that tear while filling
• Ten ounces of enchilada sauce: brings moisture and a mild chili flavor that ties the dish together choose your favorite brand or make your own from scratch for extra control over the spice level
• Two cups shredded cheddar cheese: melt into the filling and sprinkle on top creating a creamy, cheesy layer try pepper jack if you want a little heat or mozzarella for a milder option
• Optional toppings like sour cream and cilantro: cool down each bite and fresh cilantro adds a bright herbal touch pico de gallo provides a fresh, tangy contrast if you want to add some zest

Instructions

Sauté the ground beef:

In a large skillet over medium high heat brown and crumble the ground beef until no longer pink. This step develops the base flavor and texture of your filling Drain excess fat to prevent greasiness then return the meat to the skillet for seasoning.

Season the beef:

Add the taco seasoning packet and half of the enchilada sauce to the pan. Stir well and let it simmer over medium heat for about 5 to 7 minutes. During this time the sauce thickens and coats the beef blending the flavors harmoniously.

Incorporate the cheese:

Sprinkle one cup of shredded cheddar cheese into the beef mixture off the heat and stir until melted and combined. This adds creaminess and richness to the filling.

Cook the pasta shells:

Meanwhile bring a large pot of salted water to a boil Add the jumbo pasta shells and cook according to package instructions until al dente typically around 10 to 12 minutes Once cooked drain carefully and rinse with cold water to stop the cooking process and make them easier to handle.

Stuff the shells:

Using a spoon fill each pasta shell generously with the cheesy taco beef mixture Place the stuffed shells neatly into a prepared 9 by 13 inch baking dish that has been sprayed with nonstick cooking spray.

Add sauce and cheese topping:

Pour the remaining half of the enchilada sauce evenly over the stuffed shells Sprinkle the remaining shredded cheddar cheese on top ensuring good coverage to melt into a golden crust.

Bake and serve:

Cover the dish with foil and bake in a preheated 350 degrees Fahrenheit oven for 25 to 30 minutes The cheese should be bubbly and melted Remove from the oven and let cool for a few minutes before garnishing with fresh cilantro and serving with sour cream and pico de gallo if desired.

I remember making these for a family game night and seeing everyone go back for seconds because the mix of Mexican inspired spices and cheesy pasta was just too good to resist.

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to four days To reheat cover the shells with foil and warm in a 350 degrees Fahrenheit oven until heated through about 15 to 20 minutes.

Ingredient substitutions

Ground chicken or turkey work well instead of beef if you prefer a lighter flavor or lower fat Mozzarella or pepper jack cheese can substitute for cheddar to vary the taste and spice You can also swap sour cream with Greek yogurt for a tangier topping.

Serving suggestions

Serve these shells alongside a fresh salad or Mexican street corn to complete the meal Add guacamole or extra pico de gallo on the side to brighten the flavors.

This recipe is a crowd pleaser that comes together quickly. A dollop of sour cream or a squeeze of lime brightens the dish and balances the richness.

Common Recipe Questions

→ Can I add vegetables to the filling?

Yes, spinach, mushrooms, or zucchini can be added or substituted for ground beef for a vegetable-rich version.

→ What can I use instead of ground beef?

Ground chicken or turkey are great alternatives that work well with the seasoning and sauce.

→ Which cheese varieties work well in this dish?

Mozzarella, pepper jack, or a cheese blend can be used to vary the flavor and texture.

→ Is it possible to make the enchilada sauce from scratch?

Yes, combine tomato sauce, chili powder, cumin, garlic powder, and salt to create a homemade sauce.

→ Can I prepare this dish in advance?

The filled shells can be assembled and frozen for up to 2-3 months; thaw overnight before baking.

→ How do I store and reheat leftovers?

Store in an airtight container in the fridge for 3-4 days; reheat covered in the oven at 350°F for 15-20 minutes.