Cheesy Taco Stuffed Shells Recipe

Get ready to elevate your Taco Tuesday game with this mouthwatering recipe for Taco Stuffed Shells. These jumbo pasta shells filled with seasoned taco meat, gooey cheeses, and zesty salsa will have your taste buds dancing in delight. Perfect for busy weeknights or impressing guests at your next gathering, these Taco Stuffed Shells are a delightful fusion of Italian and Mexican flavors that will leave everyone craving more.

I stumbled upon this recipe during a quest to break the monotony of regular taco nights, and it has since become a household favorite. The magic happens when the flavors of tacos meet the comfort of pasta, creating a dish that strikes the perfect balance between familiar and exciting. Even the pickiest eaters, from toddlers to tired parents, can’t resist the allure of these taco-filled shells. So, grab your ingredients, preheat your oven, and get ready to savor the deliciousness of Taco Stuffed Shells that will surely become a staple in your meal rotation.

Quick Benefits

• Offers a fusion of Mexican flavors and Italian pasta, satisfying both taco and pasta cravings simultaneously
• Family-friendly recipe that pleases even picky eaters, including toddlers and teenagers
• Versatile recipe with options for customization, such as using different proteins or adding additional layers for varied textures and flavors
• Convenient make-ahead dish that keeps well in the refrigerator, perfect for meal prep and serving at gatherings

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

• Perfect Fusion Dish: Combining jumbo pasta shells with seasoned taco meat and melty cheese creates a dish that satisfies both pasta and taco cravings simultaneously.
• Kid-Friendly: Even picky eaters enjoy these shells – proven when a toddler who only eats chicken nuggets devoured them and asked for more.
• Family Favorite: A great way to switch up taco night and keep things interesting for the whole family, making them a popular request for birthdays and special occasions.
• Customizable and Versatile: Serve with various toppings like sour cream, guacamole, and cilantro, and easily adapt the recipe by using different proteins or adding refried beans for extra flavor.
• Make-Ahead and Reheatable: Can be made ahead, stored in the fridge, and reheated easily, making them perfect for meal prep or entertaining.
• Crowd-Pleaser: Suitable for family dinners, potlucks, and feeding a crowd, this dish is a guaranteed hit that doesn’t require spending all day in the kitchen.

Ingredients for Cheesy Taco Stuffed Shells Recipe

For the Shells

• 1 jalapeño or serrano pepper, finely minced
• 1 medium onion, diced
• 20-24 jumbo shell pasta
• 1 cup shredded Monterey Jack cheese
• 1 (10 ounce) can Rotel tomatoes, drained (or diced tomatoes)
• 1 cup salsa or salsa style tomatoes
• 1 pound ground beef
• 3/4 cup water
• 1 cup shredded cheddar cheese
• Green onions, chopped (optional, for garnish)
• 3 tablespoons taco seasoning

How to Make Cheesy Taco Stuffed Shells Recipe

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with nonstick cooking spray.

Step 2: Cook Pasta

Boil a large pot of water. Cook the jumbo shells until al dente following the package instructions. Drain and let cool slightly.

Step 3: Prepare Filling

Brown ground beef in a large skillet over medium-high heat. Add diced onion when beef is halfway cooked. Continue cooking until beef is browned and onions are soft. Drain excess grease if necessary.

Step 4: Season Filling

Combine taco seasoning and water with ground beef mixture. Simmer for 10 minutes to blend flavors and reduce liquid. Stir in salsa, then remove from heat and let cool briefly.

Step 5: Add Cheese to Filling

After the beef mixture has cooled slightly, mix in half of the cheddar cheese and half of the Monterey Jack cheese.

Step 6: Stuff Shells

Fill the cooked pasta shells with the seasoned ground beef mixture and place them in a single layer in the baking dish.

Step 7: Top and Bake

Sprinkle the remaining cheese, drained Rotel tomatoes, and minced jalapeño over the filled shells. Cover with foil and bake for 20 minutes. Uncover and bake for an additional 5 minutes until cheese is bubbly and lightly browned.

Step 8: Garnish and Serve

If desired, garnish with extra minced jalapeño or green onions. Serve immediately for optimal flavor.

Storage Tips

To store the taco stuffed shells, place any leftover portions in an airtight container and store them in the refrigerator for up to 3 days. When reheating, you have a couple of options. For a quick reheat, use the microwave. However, for best results, cover the dish with foil and warm in a preheated 300°F oven for about 20 minutes. This method will help maintain the texture and flavors of the dish.

If you want to prepare the taco stuffed shells ahead of time, the dish can be assembled a day in advance, covered, and refrigerated. When you’re ready to cook, add approximately 10 extra minutes to the covered baking time to ensure the dish is heated through. This make-ahead option is convenient for busy days or when hosting gatherings, allowing you to have a delicious meal ready with minimal effort when needed.

Ingredient Substitutions

For a healthier twist, consider using lean ground chicken or turkey instead of beef. Season it with chipotle powder for a smoky flavor that complements the other ingredients well. You can also boost the fiber content by adding a layer of refried beans to the bottom of the baking dish before placing the stuffed shells.

To make a vegetarian version of this dish, swap the ground beef for a mixture of black beans and corn. The combination of these two ingredients will provide a similar texture and protein content to the meat. You can also experiment with adding different types of beans or vegetables to customize the filling to your liking. Veggie options like bell peppers, zucchini, or mushrooms could all work well in this recipe.

Serving Suggestions

For a creative serving suggestion, consider turning these taco stuffed shells into a build-your-own taco bar! Set up a station with the stuffed shells, various toppings like diced tomatoes, sliced jalapeños, shredded lettuce, and a variety of cheeses. Let your guests customize their shells with their favorite toppings for a fun and interactive dining experience.

Another idea is to serve these taco stuffed shells as a fun appetizer or finger food at your next party. Simply halve the jumbo shells after baking to create bite-sized portions that are perfect for snacking. Arrange them on a platter with toothpicks for easy serving and watch them disappear as guests enjoy this delicious twist on traditional tacos.

FAQs for Cheesy Taco Stuffed Shells Recipe

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

Absolutely! You can substitute ground beef with ground chicken, turkey, or even a plant-based meat alternative for a different flavor profile.

How can I prevent the shells from becoming soggy?

To prevent the shells from becoming soggy, make sure to drain the Rotel tomatoes or diced tomatoes well before adding them to the filling. Additionally, be careful not to overfill the shells with too much liquid ingredients.

Can I make this recipe ahead of time?

Yes, you can assemble the entire dish a day ahead, refrigerate it, and then bake it when you’re ready to cook. Just add about 10 minutes to the covered baking time to ensure the shells are heated through.

What are some recommended side dishes to serve with these taco stuffed shells?

You can serve these shells with Mexican street corn, a simple green salad with lime vinaigrette, black beans, and Mexican rice. Set up a topping bar with sour cream, guacamole, extra salsa, and chopped cilantro for everyone to customize their shells.

Conclusion

I hope this recipe for Taco Stuffed Shells brings as much joy and flavor to your table as it has to mine and many others. The fusion of pasta and taco elements in this dish is truly a delightful surprise that never fails to impress. Whether you’re looking to shake up your Taco Tuesday routine or simply want a comforting and satisfying meal, these stuffed shells are sure to hit the spot.

Don’t be afraid to get creative with your toppings and variations to suit your preferences. Taco Stuffed Shells are incredibly versatile and can easily be customized to cater to different tastes and dietary needs. From ground chicken to vegetarian options, the possibilities are endless. So gather your loved ones, set up a topping bar, and enjoy a delicious fiesta with these scrumptious Taco Stuffed Shells at the center of it all. Happy cooking and even happier eating!

Cheesy Taco Stuffed Shells Recipe

“Revolutionize your weeknight dinner game with these Taco Stuffed Shells; a fusion of jumbo pasta shells, seasoned taco meat, and melty cheese in one satisfying dish.”

Print Recipe Pin Recipe

Prep Time20 Minutes

Cook Time25 Minutes

Total Time45 Minutes

CuisineAmerican

Skill LevelEasy

Servings8 Servings

Ingredients

For the Shells

• 1 jalapeño or serrano pepper, finely minced
• 1 medium onion, diced
• 20-24 jumbo shell pasta
• 1 cup shredded Monterey Jack cheese
• 1 (10 ounce) can Rotel tomatoes, drained (or diced tomatoes)
• 1 cup salsa or salsa style tomatoes
• 1 pound ground beef
• 3/4 cup water
• 1 cup shredded cheddar cheese
• Green onions, chopped (optional, for garnish)
• 3 tablespoons taco seasoning

Instructions

1. Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with nonstick cooking spray.
2. Cook Pasta: Boil a large pot of water. Cook the jumbo shells until al dente following the package instructions. Drain and let cool slightly.
3. Prepare Filling: Brown ground beef in a large skillet over medium-high heat. Add diced onion when beef is halfway cooked. Continue cooking until beef is browned and onions are soft. Drain excess grease if necessary.
4. Season Filling: Combine taco seasoning and water with ground beef mixture. Simmer for 10 minutes to blend flavors and reduce liquid. Stir in salsa, then remove from heat and let cool briefly.
5. Add Cheese to Filling: After the beef mixture has cooled slightly, mix in half of the cheddar cheese and half of the Monterey Jack cheese.
6. Stuff Shells: Fill the cooked pasta shells with the seasoned ground beef mixture and place them in a single layer in the baking dish.
7. Top and Bake: Sprinkle the remaining cheese, drained Rotel tomatoes, and minced jalapeño over the filled shells. Cover with foil and bake for 20 minutes. Uncover and bake for an additional 5 minutes until cheese is bubbly and lightly browned.
8. Garnish and Serve: If desired, garnish with extra minced jalapeño or green onions. Serve immediately for optimal flavor.