Easy & Cheesy Taco Stuffed Shells Recipe (Crowd-Favorite Dinner!)

why make this recipe

Taco Stuffed Shells are a fun and delicious twist on traditional tacos. They combine the comforting taste of pasta with the bold flavors of taco ingredients.

This dish is not only satisfying but also easy to make, making it perfect for busy weeknights or family gatherings.

Kids and adults alike will love these cheesy, flavorful shells, making it a great recipe to add to your meal rotation.

Print Recipe

Taco Stuffed Shells Recipe

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Ingredients

• 20 jumbo pasta shells
• 1 lb 450 g ground beef (or ground turkey)
• 1 packet taco seasoning or 2 ½ Tbsp homemade
• 1 cup water
• 1 can 15 oz black beans, rinsed and drained
• 1 cup corn kernels frozen or canned, drained
• 1 ½ cups salsa divided
• 2 cups shredded cheddar or Mexican blend cheese
• ½ cup sour cream for serving
• Fresh cilantro chopped (for garnish)
• Sliced green onions optional

Instructions

• Cook the shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until they are al dente according to package directions. Drain and set aside to cool slightly.
• Prepare filling: In a large skillet over medium heat, cook the ground beef until it is browned, about 6–7 minutes. Drain any excess grease. Stir in the taco seasoning and 1 cup of water. Let it simmer for 3–4 minutes until thickened.
• Mix in extras: Stir in the black beans, corn, and ½ cup of salsa. Cook for 2 minutes, then remove from heat.
• Stuff shells: Spoon 2–3 tablespoons of the beef mixture into each cooked pasta shell.
• Assemble: Spread ½ cup of salsa on the bottom of a greased 9×13 inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining salsa and sprinkle shredded cheese over the top.
• Bake: Cover the dish with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
• Serve: Garnish the stuffed shells with sour cream, cilantro, and green onions before serving.

how to make Taco Stuffed Shells

Ingredients:

• 20 jumbo pasta shells
• 1 lb (450 g) ground beef (or ground turkey)
• 1 packet taco seasoning (or 2 ½ Tbsp homemade)
• 1 cup water
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (frozen or canned, drained)
• 1 ½ cups salsa (divided)
• 2 cups shredded cheddar or Mexican blend cheese
• ½ cup sour cream (for serving)
• Fresh cilantro, chopped (for garnish)
• Sliced green onions (optional)

Directions:

1. Cook the shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until they are al dente according to package directions. Drain and set aside to cool slightly.

2. Prepare filling: In a large skillet over medium heat, cook the ground beef until it is browned, about 6–7 minutes. Drain any excess grease. Stir in the taco seasoning and 1 cup of water. Let it simmer for 3–4 minutes until thickened.

3. Mix in extras: Stir in the black beans, corn, and ½ cup of salsa. Cook for 2 minutes, then remove from heat.

4. Stuff shells: Spoon 2–3 tablespoons of the beef mixture into each cooked pasta shell.

5. Assemble: Spread ½ cup of salsa on the bottom of a greased 9×13 inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining salsa and sprinkle shredded cheese over the top.

6. Bake: Cover the dish with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.

7. Serve: Garnish the stuffed shells with sour cream, cilantro, and green onions before serving.

how to serve Taco Stuffed Shells

Serve Taco Stuffed Shells hot from the oven. You can place sour cream, chopped cilantro, or sliced green onions on the side for everyone to add to their liking.

This dish pairs well with a fresh salad or tortilla chips for extra crunch.

how to store Taco Stuffed Shells

To store leftover Taco Stuffed Shells, let them cool completely. Place them in an airtight container in the refrigerator.

They can last for up to 3–4 days. You can also freeze them for longer storage. Make sure to use a freezer-safe container, and they should be good for about 2–3 months.

tips to make Taco Stuffed Shells

• Make your own taco seasoning at home using spices like chili powder, cumin, garlic powder, and paprika for a fresher taste.
• You can customize the filling by adding diced bell peppers or onions for extra veggies.
• For a spicier kick, consider adding diced jalapeños or a sprinkle of cayenne pepper to the beef mixture.

variations

You can easily switch up this recipe by using different proteins, such as shredded chicken or beans for a vegetarian version.

You can also try different types of cheese, like pepper jack, for added flavor.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the stuffed shells and store them in the fridge before baking. Just bake them when you’re ready to eat!

Can I use gluten-free pasta for this recipe?
Absolutely! You can substitute the jumbo pasta shells with gluten-free shells for a gluten-free version.

What can I serve with Taco Stuffed Shells?
You can serve a simple salad, guacamole, or tortilla chips on the side to complement the meal.