Taco stuffed shells are a delicious and easy dinner recipe. They're made with jumbo pasta shells that are filled with a flavorful taco meat mixture and then topped with cheese and baked until bubbly and melted.
Why You Will Love This Recipe
Taco stuffed shells are a great way to use up leftover taco meat. You can ground turkey or ground chicken also, to make them even more budget friendly.
Taco night has never been so easy, nor tasted so delicious! Customize with your favorite taco toppings, such as sour cream, Pico De Gallo, and Guacamole.
Some additional reasons why you will love taco stuffed shells:
- Delicious and easy to make.
- Budget Friendly for family or buffet.
- Can be customized with other meats.
- Freezes & reheats well, for busy weeknights.
Jump to:
- Why You Will Love This Recipe
- Ingredients
- How to Make Taco Stuffed Shells
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Connect with Smells Like Delish!
Ingredients
Not only are these taco stuffed shells filled with every ingredient found in a classic taco, they're easy to whip up.
- Jumbo Pasta Shells - Cook according to the package directions and set aside.
- Ground Beef - Lean ground beef. For meat substitutions see our Variations section below.
- Diced tomatoes - Use a 14 oz can of diced tomatoes, do not drain.
- Taco Seasoning - Use one or two packets of taco seasoning, or use our homemade Chicken Taco Seasoning (it's perfect for more than just chicken!).
- Fiesta Blend Shredded Cheese - Or any shredded cheese you prefer.
- Taco Sauce - The kind in the jar, or some jarred salsa.
- Toppings - Crushed Doritos or corn tortilla chips, freshly chopped cilantro, fresh diced tomatoes, diced green onions, and sour cream.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Taco Stuffed Shells
This simple combination of ground beef, canned tomatoes, spices, jumbo shells and cheese come together quickly for an incredibly comforting meal that is guaranteed to become a regular part of your weeknight rotation!
Brown and Season the Ground Beef
- Preheat the oven to 350 F. Prepare a 9 x 13 baking dish with some non stick cooking spray. Spread ⅓ of the taco sauce in the bottom of the baking dish.
- Brown the ground beef in a 12" skillet over medium high heat, crumbling as it cooks. Drain well and return to the skillet.
- Stir in the diced tomatoes and the taco seasoning mix.
- Mix ingredients well, and then add in half the shredded cheese, stir to mix.
- Using a cookie scoop, fill each cooked pasta shell with about ¼ cup of the meat mixture.
Arrange Taco Stuffed Shells in Baking Dish
- As you stuff the shells, arrange them in the baking dish. Drizzle remaining taco sauce over the prepared shells.
Top with Cheese and Bake
- Sprinkle the remaining cheese over the top of the casserole.
- Bake for 25 to 30 minutes until the cheese is melted and the edges are bubbling.
Garnish After Baking
- Remove from the oven and let sit for 15 minutes before serving, casserole 'sets up'.
- Garnish with diced fresh tomatoes, fresh chopped cilantro or green onion, and crushed Doritos or corn tortilla chips before serving.
Serving Suggestions
Everyone will love this twist on tacos with it's fiesta flair! Serve Taco Stuffed Shells with our sour cream, chopped fresh cilantro, or crispy tortilla chips and salsa.
Enjoy with additional sides for festive Mexican themed holidays with our Instant Pot Cilantro Lime Rice, Instant Pot Cuban Black Beans, and Instant Pot Birria Quesadillas! You can cook them stove top as well as with an Instant Pot too!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Ground Turkey and Ground Chicken are perfect, budget friendly meat substitutes. You can also make a meatless version using ground Beyond Meat, or Tofu crumbles.
Here are a few scrumptious variations using this Taco Stuffed Shells recipe as a base:
- For example, you could add a layer of black beans to the bottom of the baking dish before adding the shells.
- Or, you could top the shells with a dollop of sour cream and a sprinkle of cilantro.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this Taco Stuffed Shells recipe.
Storage and Reheating
Here are some storage and reheating recommendations for taco stuffed shells:
- Cool completely before placing them in a storage container. You can keep them in the refrigerator for up to 3 days.
- To reheat taco stuffed shells, preheat your oven to 350 degrees Fahrenheit and bake for 15-20 minutes, or until heated through.
- You can also in the microwave. Place the shells on a microwave-safe plate and cook on high for 2-3 minutes, or until heated through.
- If the shells are dry, add a splash of water or chicken broth to the baking dish or microwave-safe plate before reheating. This will help to keep the shells moist.
- You can top the shells with additional shredded cheese before reheating. This will help to make them crispy and bubbly.
Tips for Success
- Use a good quality taco seasoning mix. This will make a big difference in the flavor of your taco stuffed shells.
- Don't overcook the ground beef. You want it to be browned but not dry.
- If you don't have refried beans, you can use black beans or pinto beans instead.
- Feel free to add your favorite taco toppings to your taco stuffed shells. Some popular toppings include sour cream, salsa, guacamole, and shredded cheese.
Frequently Asked Questions
Yes, you can make taco stuffed shells ahead of time. Simply prepare the taco meat mixture and fill the pasta shells. Then, cover the shells and refrigerate them for up to 24 hours. When you are ready to bake the shells, simply remove them from the refrigerator and let them come to room temperature for about 30 minutes before baking.
Yes, you can freeze leftover taco stuffed shells. To reheat frozen taco stuffed shells, thaw them overnight in the refrigerator. Then, reheat them in the oven or microwave according to the instructions above.
Any type of cheese will work on top of taco stuffed shells. Some popular choices include cheddar cheese, Monterey Jack cheese, and Mexican blend cheese.
You can add any vegetables you like to the taco meat mixture. Some popular choices include chopped onions, peppers, mushrooms, and corn. Adding vegetables increases the nutrition, and stretches the filling mixture for more servings.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Taco Stuffed Shells
Ingredients
- 2 lb lean ground beef
- 14 oz canned diced tomatoes do not drain
- 2 packets taco seasoning mix
- 2 cups Mexican blend cheese shredded
- 1 lb pasta shells jumbo, or about 30 shells
- 1 cup taco sauce or jarred salsa
- 1 cup Doritos crushed, or use corn tortillas
- ¼ cup cilantro fresh, chopped
- 1 tomato diced
Instructions
- Prepare the jumbo shells according to the package directions. Set aside in a bowl.
- Preheat the oven to 350 F. Prepare a 9 x 13 baking dish with some non stick cooking spray. Spread ⅓ of the taco sauce in the bottom of the baking dish.
- Brown the ground beef in a 12" skillet over medium high heat, crumbling as it cooks. Drain well and return to the skillet.2 lb lean ground beef
- Stir in the diced tomatoes and the taco seasoning mix and half the shredded cheese. Mix well to combine.14 oz canned diced tomatoes, 2 packets taco seasoning mix, 2 cups Mexican blend cheese
- Using a cookie scoop, fill each cooked pasta shell with about ¼ cup of the meat mixture.1 lb pasta shells
- As you stuff the shells, arrange them in the baking dish. Drizzle remaining taco sauce over the prepared shells.1 cup taco sauce
- Sprinkle the remaining cheese over the top of the casserole and bake for 25 to 30 minutes until the cheese is melted and the edges are bubbling.
- Remove from the oven and let sit for 15 minutes before serving, casserole 'sets up'. Garnish with diced fresh tomatoes, fresh chopped cilantro or green onion, and crushed Doritos or corn tortilla chips before serving.1 cup Doritos, ¼ cup cilantro, 1 tomato
Notes
- Use a good quality taco seasoning mix. This will make a big difference in the flavor of your taco stuffed shells.
- Don't overcook the ground beef. You want it to be browned but not dry.
- If you don't have refried beans, you can use black beans or pinto beans instead.
- Feel free to add your favorite taco toppings to your taco stuffed shells. Some popular toppings include sour cream, salsa, guacamole, and shredded cheese.
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