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Delicious Taco Stuffed Shells

Featured in Dinner Solutions You'll Love.

Boil large pasta shells, mix a taco-flavored meat filling with cheese, fill each shell, sprinkle with diced tomatoes and more cheese, then bake until golden. A delightful cross of Italian and Mexican cooking!
Hannah Author
Updated on Sat, 08 Mar 2025 16:11:42 GMT
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Turn ordinary pasta night into a Mexican-inspired feast with these flavorful taco stuffed shells. This creative fusion dish combines tender jumbo pasta shells with perfectly seasoned taco meat and a blanket of melted cheese, delivering the best of both Italian and Mexican cuisine in each bite.

This dish has become a reliable favorite for family dinners and potlucks alike. The combination of familiar taco flavors in a unique pasta presentation appeals to both adventurous eaters and those who prefer classic comfort food.

Essential Ingredients

  • Jumbo pasta shells: Cook until just al dente to maintain structure during filling and baking
  • Ground beef: An 85/15 blend provides ideal flavor and moisture
  • Taco seasoning: Commercial or homemade both work well
  • Cheese blend: Sharp cheddar and Monterey Jack create perfect melt and flavor balance
  • Diced tomatoes with chilies: Adds moisture and authentic Mexican flavor
  • Fresh jalapeños: Provides bright heat and fresh pepper flavor
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Assembly Tips

Shell preparation
Cook shells just until pliable while maintaining structure for filling
Meat preparation
Brown onions with beef for enhanced flavor development
Temperature control
Allow filling to cool slightly before adding cheese to prevent premature melting
Filling method
Use a small spoon or cookie scoop for consistent portions
Baking technique
Cover during initial baking, then uncover to achieve golden cheese finish
Timing
Serve immediately while cheese is optimally melted

This recipe evolved through multiple iterations to achieve the perfect balance of flavors and textures. Careful attention to moisture content and cooking technique ensures shells that remain sturdy while delivering maximum flavor in every bite.

Serving Suggestions

Accompany with elote-style corn, fresh green salad, or Mexican rice. Offer additional toppings like fresh avocado, sour cream, and pico de gallo. Complete the meal with warm refried beans.

Recipe Variations

Consider ground turkey seasoned with chipotle for smoky flavor. Create a vegetarian version using seasoned black beans and roasted corn. Add a layer of refried beans before baking for extra richness.

Storage Instructions

Store covered in refrigerator up to 3 days. Reheat covered at 300°F for optimal results. Prepare entire dish ahead and refrigerate, adding extra baking time when cooking from chilled.

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Taco Stuffed Shells Recipe | recipesbyhannah.com

This versatile recipe has proven successful for countless family meals and social gatherings. The combination of familiar flavors in an innovative presentation consistently draws praise while remaining simple to prepare and serve.

Frequently Asked Questions

→ Can I prepare this in advance?
Absolutely! You can put the dish together up to a day in advance, keeping it covered in the fridge. Just add 10-15 extra minutes to the baking time if it’s cold when you start.
→ Is this dish very spicy?
It’s mildly spicy due to the jalapeños and Rotel tomatoes. You can tone it down by using plain diced tomatoes and skipping the jalapeño. If you’re into heat, add extra peppers or a splash of hot sauce!
→ Can I freeze it instead of cooking it?
For sure! Assemble everything and wrap it up tightly without baking. Freeze for up to three months. Let it defrost in the fridge overnight, then bake, giving it an extra 15-20 minutes.
→ What sides go well with this dish?
Pair it with a green salad, Mexican rice, refried beans, or corn. Don’t forget guacamole and sour cream for dipping and extra flavor!
→ How can I make this vegetarian?
Easy! Replace the meat with a veggie alternative like black beans, plant-based protein, or a mix of sautéed veggies like bell peppers, zucchini, and corn.

Stuffed Taco Shells

Large pasta shells are packed with taco-spiced meat, onions, salsa, and multiple cheeses. Baked to bubbly perfection, this dish blends Mexican flavors with Italian comfort food!

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: ~

Ingredients

→ For the Shells

01 20-24 large pasta shells
02 1 medium-sized onion, finely chopped
03 1 can (10 oz) diced Rotel tomatoes, drained (or use regular chopped tomatoes)
04 1 jalapeño or serrano pepper, chopped super small
05 3 tablespoons of seasoning mix for tacos
06 1 cup of shredded Monterey Jack
07 1 pound of ground beef
08 1 cup salsa or chunky tomato salsa
09 1 cup of cheddar, shredded
10 Green onions, optional, for topping
11 3/4 cup of water

Instructions

Step 01

Turn the oven on to 350°F (175°C). Grab a 9x13 inch baking pan and coat it with a nonstick spray.

Step 02

Fill a big pot with water and bring it to a rolling boil. Cook those big shells as directed on the package until they’re just tender. Strain them, let them cool a bit, and set them aside.

Step 03

As the pasta boils, cook the ground beef in a deep pan over medium-high heat. When it’s about halfway browned, toss in the diced onion and cook until the beef is browned all the way through and the onions have softened. Get rid of any extra grease if necessary.

Step 04

Mix the taco spices and water into the beef and onion mixture. Let it simmer for 10 minutes so the flavors blend and the liquid mostly evaporates. Then stir in the salsa and take the pan off the heat. Give the mixture a few minutes to cool down.

Step 05

Once the beef mixture has cooled down a little, stir in half the cheddar and Monterey Jack cheese.

Step 06

Scoop the beef filling into the pasta shells and lay them neatly in a single layer in the sprayed baking dish.

Step 07

Scatter the remaining cheese on top of the shells, then add the drained Rotel tomatoes and minced jalapeño. Cover the dish with foil and bake for 20 minutes, then take off the foil and bake an extra 5 minutes to get the cheese bubbly and slightly golden.

Step 08

If you want, sprinkle the dish with extra jalapeños or green onions for a nice garnish. Serve right away to enjoy it best.

Notes

  1. When chopping hot peppers like jalapeños, wear gloves or wash your hands super well after, so you don’t accidentally touch your face.
  2. To tone down the spice in peppers, remove the seeds and the inner white parts with a spoon.
  3. Leftovers stay good for up to 3 days in the fridge if stored in a tightly sealed container.

Tools You'll Need

  • 9x13 inch baking dish
  • Big pot for boiling pasta
  • Large pan for cooking beef
  • Foil for covering the baking dish

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Cheese (both cheddar and Monterey Jack) contains dairy.
  • Wheat content in pasta makes it not gluten-free.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 346
  • Total Fat: 21 g
  • Total Carbohydrate: 19 g
  • Protein: 20 g