Cheesy Taco Stuffed Shells Recipe

Looking for a fun twist on taco night? Look no further than these mouthwatering Taco Stuffed Shells! When regular tacos just won’t cut it, these jumbo pasta shells filled with seasoned ground beef, gooey cheese, and zesty taco flavors are sure to hit the spot. Baked to perfection with enchilada sauce and topped with even more cheese, each bite is a delicious blend of comfort and Mexican-inspired goodness.

I stumbled upon this recipe during a weeknight dinner dilemma, and it has since become a family favorite. The combination of taco ingredients stuffed into pasta shells creates a hearty and satisfying meal that even the pickiest eaters will love. My sister’s taco-obsessed kids couldn’t get enough of these Taco Stuffed Shells, and even my taco traditionalist husband declared them better than the classic version. Trust me, once you try these, you’ll wonder why you didn’t think of this genius mash-up sooner!

Pro tip: Undercook the pasta shells slightly to avoid mushiness and let the flavors meld together overnight for an even tastier dish. Whether you stick to the original recipe or customize it with your favorite toppings and fillings, these Taco Stuffed Shells are guaranteed to become a regular on your dinner rotation. Get ready to enjoy the best of both worlds with this unforgettable fusion dish!

Quick Benefits

• Filling and Satisfying: Combines the best of tacos and pasta, delivering a hearty and comforting meal that leaves everyone feeling full and satisfied.
• Versatile and Customizable: Easily adaptable with different ingredients like black beans, corn, or jalapeños, allowing you to tailor the dish to your preferences and add variety to each bite.
• Make-Ahead and Meal Prep Friendly: Tastes even better as flavors meld, keeps well in the fridge for several days, and can be assembled in advance for convenient meal prep, making it a practical option for busy days.

Why You’ll Love This Cheesy Taco Stuffed Shells Recipe Recipe

• Innovative Twist: Combining the flavors of tacos with the comfort of pasta in a creative and delicious way.
• Kid-Friendly: Picky eaters love these taco stuffed shells – even kids who typically only eat basic foods like chicken nuggets.
• Filling and Satisfying: The hearty combination of seasoned ground beef, cheese, and pasta shells makes for a satisfying meal that keeps hunger at bay.
• Customizable: Easily adaptable by adding extra ingredients such as black beans, corn, or jalapeños to suit your taste preferences or make it spicier.
• Make-ahead and Reheatable: Perfect for meal prep, as they can be assembled ahead of time and refrigerated until ready to bake, or leftovers can be stored and reheated easily.
• Family Favorite: A dish that pleases the whole family, with flavors that blend together even better the next day, ensuring it’s a recipe that will be requested often.
• Versatile: Can be served with various toppings like sour cream, salsa, pico de gallo, and cilantro, allowing everyone to customize their shells to their liking.
• Easy to Prepare: Despite the initial challenges mentioned, the recipe is simple to make once you know the tips, and the end result is worth the effort.

Ingredients for Cheesy Taco Stuffed Shells Recipe

Main Components

• 1 packet taco seasoning
• 10 ounce can enchilada sauce
• 20-24 jumbo pasta shells (cook extra since some may break)
• 2 cups shredded cheddar cheese
• 1 pound ground beef

Toppings

• ¼ cup chopped fresh cilantro (optional)
• Pico de gallo (store-bought is fine)
• ½ cup sour cream

How to Make Cheesy Taco Stuffed Shells Recipe

Step 1: Prep and cook shells

Preheat oven to 350°F and grease a 9×13-inch baking dish. Cook jumbo pasta shells according to package directions until al dente, then drain and rinse with cold water.

Step 2: Cook the beef

Cook ground beef in a large skillet over medium-high heat until browned and crumbled. Drain excess grease before returning to the skillet.

Step 3: Season and thicken

Stir in taco seasoning and half of the can of enchilada sauce. Simmer for 5-7 minutes until sauce thickens.

Step 4: Add cheese to filling

Add 1 cup of shredded cheddar cheese to the taco meat mixture and mix well.

Step 5: Stuff the shells

Fill each cooked pasta shell with the beef mixture and arrange them in the baking dish.

Step 6: Top and bake

Drizzle the remaining enchilada sauce over the stuffed shells and sprinkle with the remaining 1 cup of cheddar cheese. Cover with foil and bake for 25-30 minutes until cheese is melted and bubbly.

Step 7: Cool and serve

Take out of the oven and allow to cool briefly. Top with fresh cilantro and optionally serve with sour cream and pico de gallo.

Storage Tips

Once the taco stuffed shells are cooked, allow them to cool slightly before storing them. To store leftovers, place the shells in an airtight container in the refrigerator. The shells can be stored for several days and reheated in the microwave for a quick and easy meal.

For longer storage, you can assemble the dish but refrain from baking it. Cover the assembled shells tightly with plastic wrap or aluminum foil and store them in the refrigerator. When ready to eat, simply bake the dish from the fridge, adding a few extra minutes to the baking time to ensure they are heated through.

The flavors of the taco stuffed shells actually improve after sitting overnight, allowing the ingredients to meld together. This makes them a great option for meal prep, as you can prepare them in advance and bake them when you’re ready to enjoy a delicious and satisfying meal.

Ingredient Substitutions

If you want to make a vegetarian version of these Taco Stuffed Shells, you can easily swap the ground beef for a plant-based alternative such as crumbled tofu, tempeh, or a meat substitute like Beyond Meat or Impossible. Make sure to season the vegetarian option well with taco seasoning to mimic the flavor of the original recipe. You can also add extra veggies like bell peppers, zucchini, or mushrooms to the filling for added texture and flavor.

If you’re looking to make this recipe a bit healthier, consider using whole wheat pasta shells instead of regular jumbo shells. You can also opt for a lighter cheese like reduced-fat cheddar or a blend of part-skim mozzarella and Parmesan to reduce the overall calorie and fat content. Additionally, instead of sour cream, you can use Greek yogurt as a healthier alternative that still provides a creamy topping. For a dairy-free option, try using a plant-based alternative like vegan cheese and coconut cream in place of sour cream.

Serving Suggestions

Serve these Taco Stuffed Shells with a dollop of sour cream on top and a sprinkle of fresh cilantro for a burst of freshness. For an added kick, offer some sliced jalapeños on the side for those who enjoy a bit of heat. Pair these stuffed shells with a side of Mexican rice and a simple salad to round out the meal, creating a satisfying and flavorful dinner the whole family will love.

For a fun twist, try serving these Taco Stuffed Shells in individual mini cast-iron skillets or ramekins for a cute and personalized presentation. Top each portion with a spoonful of pico de gallo and a drizzle of extra enchilada sauce before serving. The individual servings not only look impressive but also make it easier for everyone to customize their toppings according to their preferences.

FAQs for Cheesy Taco Stuffed Shells Recipe

Can I use a different type of meat instead of ground beef in this recipe?

Yes, you can definitely use ground turkey or even ground chicken as a substitute for the ground beef in this recipe.

Can I prepare these taco stuffed shells in advance?

Absolutely! You can assemble the dish and refrigerate it, then bake it when you’re ready to eat. This makes it a perfect dish for meal prep.

What can I do if my pasta shells break while stuffing them?

To prevent shells from breaking, slightly undercook them and let them cool before stuffing. This will help them hold their shape better during stuffing.

Can I make this dish spicier?

If you prefer a spicier version, you can add diced jalapeños to the meat mixture or use pepper jack cheese instead of cheddar for an extra kick.

Conclusion

Taco Stuffed Shells are truly a game-changer when it comes to satisfying those taco cravings with a twist. The melding of flavors in each bite, from the seasoned beef to the gooey cheese and zesty enchilada sauce, creates a symphony of taste that will have your family coming back for more. Don’t be afraid to customize these shells with your favorite toppings or ingredients to make them your own.

Remember, perfection often comes with practice, so don’t be discouraged by any mishaps in the kitchen. Whether you’re a seasoned cook or just starting out on your culinary journey, these Taco Stuffed Shells are a delicious and comforting option that will surely become a staple in your recipe repertoire. Embrace the joy of cooking and savor the satisfaction of creating a meal that brings joy and full bellies to your loved ones.

Cheesy Taco Stuffed Shells Recipe

Cheesy taco meat stuffed into jumbo pasta shells, smothered in enchilada sauce and baked to perfection – a delightful fusion of tacos and pasta!

Print Recipe Pin Recipe

Prep Time20 Minutes

Cook Time30 Minutes

Total Time50 Minutes

CuisineAmerican

Skill LevelEasy

Servings6 Servings (20 stuffed shells)

Ingredients

Main Components

• 1 packet taco seasoning
• 10 ounce can enchilada sauce
• 20-24 jumbo pasta shells (cook extra since some may break)
• 2 cups shredded cheddar cheese
• 1 pound ground beef

Toppings

• ¼ cup chopped fresh cilantro (optional)
• Pico de gallo (store-bought is fine)
• ½ cup sour cream

Instructions

1. Prep and cook shells: Preheat oven to 350°F and grease a 9×13-inch baking dish. Cook jumbo pasta shells according to package directions until al dente, then drain and rinse with cold water.
2. Cook the beef: Cook ground beef in a large skillet over medium-high heat until browned and crumbled. Drain excess grease before returning to the skillet.
3. Season and thicken: Stir in taco seasoning and half of the can of enchilada sauce. Simmer for 5-7 minutes until sauce thickens.
4. Add cheese to filling: Add 1 cup of shredded cheddar cheese to the taco meat mixture and mix well.
5. Stuff the shells: Fill each cooked pasta shell with the beef mixture and arrange them in the baking dish.
6. Top and bake: Drizzle the remaining enchilada sauce over the stuffed shells and sprinkle with the remaining 1 cup of cheddar cheese. Cover with foil and bake for 25-30 minutes until cheese is melted and bubbly.
7. Cool and serve: Take out of the oven and allow to cool briefly. Top with fresh cilantro and optionally serve with sour cream and pico de gallo.