Taco Stuffed Shells

These Taco Stuffed Shells bring the bold flavors of tacos into the comforting form of stuffed pasta shells. This dish combines seasoned ground beef, enchilada sauce, and melty cheddar cheese all baked together in tender jumbo shells. Ready in under an hour, it offers a fun twist on traditional stuffed shells that will please both taco lovers and pasta fans alike. Whether it’s a weeknight dinner or a casual gathering, this recipe is an easy way to serve up something flavorful and satisfying.

I first tried this during a family game night when I wanted something hearty but quick. It was a huge hit, and now my kids ask for it regularly because they love the cheesy taco filling inside pasta shells.

Ingredients

• Ground beef: choose fresh, lean beef for the best texture and flavor
• Taco seasoning: adds the signature tingly and smoky taco taste you want in this dish
• Jumbo pasta shells: their size makes filling easy, and al dente cooking keeps them tender but sturdy
• Enchilada sauce: brings a rich tangy element that ties the entire dish together
• Shredded cheddar cheese: melts beautifully adding gooey richness check for a quality sharp cheddar
• Sour cream: optional topping to add creaminess balancing the spices
• Fresh cilantro: brightens the flavors and gives a fresh herbal kick if you like

Instructions

Preheat Oven and Prepare Dish:

Spray a 9×13inch baking dish lightly with nonstick cooking spray so the shells won’t stick and cleanup is easy. Preheat your oven to 350 degrees Fahrenheit so it’s ready once you assemble everything.

Cook Pasta Shells:

Boil a large pot of salted water and cook the jumbo pasta shells per package instructions until al dente, usually about 1012 minutes. Drain and rinse under cold water to stop the cooking process and make them easier to handle without breaking.

Brown Ground Beef:

In a large skillet over mediumhigh heat, crumble and brown the ground beef thoroughly until no pink remains. Drain any excess grease to keep the dish from being too oily and return the beef to the skillet.

Add Seasoning and Sauce:

Sprinkle in the taco seasoning and pour in half the can of enchilada sauce. Stir to combine and simmer on mediumlow heat for 57 minutes until the sauce thickens slightly, coating the beef in rich flavor.

Incorporate Cheese:

Add one cup of shredded cheddar cheese to the taco beef mixture and stir until melted and evenly distributed. This adds creaminess and helps the filling bind well inside the shells.

Fill the Shells:

Using a spoon, fill each cooked pasta shell generously with the taco meat and cheese mixture. Be gentle but thorough to keep the filling intact. Arrange the filled shells snugly in the prepared baking dish.

Add Enchilada Sauce and Cheese Topping:

Pour the remaining enchilada sauce evenly over the stuffed shells. Sprinkle the last half cup of shredded cheddar cheese over the top to create a bubbly cheesy crust when baked.

Bake Covered:

Cover the baking dish tightly with foil to keep the moisture in and bake for 2530 minutes until the sauce is bubbly and the cheese is melted fully. This ensures the filling and shells meld beautifully.

Rest and Garnish:

Remove from the oven and let the shells cool for a few minutes before serving. Garnish with chopped fresh cilantro and offer sour cream and pico de gallo on the side if you like an extra layer of flavor.

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Cheddar cheese is my favorite ingredient here because it melts perfectly into the spiced beef creating that creamy texture that makes every bite irresistible. I still remember when I first made this for a family reunion and everyone kept going back for seconds, even the picky eaters.

Storage Tips

Store any leftovers in an airtight container in the refrigerator where they will keep fresh for 3 to 4 days. To reheat, place the shells back in an oven-safe dish, cover with foil to maintain moisture, and warm at 350 degrees Fahrenheit for about 15 to 20 minutes until piping hot.

Ingredient Substitutions

Ground chicken or turkey work great instead of beef for a lighter option. For dairy alternatives, use mozzarella or pepper jack cheese to change the flavor profile. If you prefer a vegetarian version, swap the meat for sautéed mushrooms, zucchini, and spinach for added nutrition and texture.

Serving Suggestions

Serve these shells garnished with chopped cilantro and a dollop of sour cream alongside a fresh pico de gallo or avocado slices. A side salad or Mexican rice also pairs beautifully to round out the meal.

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Enjoy these taco stuffed shells warm with your favorite toppings. They reheat well and are freezer friendly for easy meals.

Frequently Asked Questions About Recipes

→ Can I add vegetables to the filling?

Yes, incorporating spinach, mushrooms, or zucchini enhances flavor and texture. They can also replace the meat for a vegetarian option.

→ What meat alternatives work well here?

Ground chicken or turkey can be used instead of beef, offering lighter protein options with similar seasoning.

→ Which cheeses can I use besides cheddar?

Mozzarella, pepper jack, or a cheese blend works well to vary the flavor profile while maintaining meltiness.

→ Is homemade enchilada sauce suitable?

Absolutely. You can make it with tomato sauce, chili powder, cumin, garlic powder, and salt for a personalized touch.

→ Can these be prepared ahead and frozen?

Yes, assemble and freeze covered with plastic wrap and foil. Thaw overnight in the fridge before baking for a convenient meal.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge up to 3-4 days. Reheat in the oven at 350°F until warmed through, covered with foil to avoid drying.