Creamy, cheesy, and just a teeny bit spicy, these taco stuffed shells combine savory ground beef, onions, taco spices, and melty cheese, tucked into tender pasta. It’s like taco night stumbled into pasta night, got cozy, and never left.
There’s pasta. There’s taco filling. There’s a bubbly layer of gooey cheddar and Monterey Jack on top. It smells like taco Tuesday and Italian comfort food had an edible baby, and I’m not mad about it. Serve it straight from a hot dish on a crisp evening or when your brain can’t decide between tacos and something baked. Bonus: it reheats like a dream.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Taco Stuffed Shells Recipe
No need to overthink this one—just one of those fun, slightly quirky mashups that just works. Like salsa on scrambled eggs, or dipping fries into a Wendy’s Frosty.
- Ridiculously simple to make: You just cook, stir, stuff, and bake. A bit like making lasagna’s extroverted cousin.
- Stretch-your-dollar kind of meal: One pound of meat and a package of pasta go surprisingly far once stuffed and sauced.
- Make ahead friendly: Assemble earlier, pop it in the fridge, and bake when it’s go-time.
- Super customizable: Spice it up, swap the cheeses, or sneak in some veggies—no shell police here.
- Cozy and impressive: It looks fancy-ish without actually requiring effort. Your guests won’t know.
- Leftovers are glorious: Reheat ‘em for lunch and suddenly Tuesday is looking pretty good.
Ingredient Notes
Just a handful of familiar players pulling more than their weight here.
- Jumbo pasta shells: These big boys are perfect for stuffing. Just don’t overcook, or they’ll tear like overzealous wrapping paper.
- Ground beef: A good ol’ 80/20 blend does the job nicely. Leaner works, though you may lose a bit of richness.
- Onion: Adds flavor and sweetness once softened. Yellow onion works best, but white will do in a pinch.
- Garlic: Yes, three cloves. No, that’s not too much. It mellows as it cooks.
- Taco seasoning: Grab a packet or make your own if you’re feeling fancy. I won’t judge either way.
- Red enchilada sauce: Smooth, smoky, and just the right amount of tang. Adds sauciness without weighing things down.
- Cheddar cheese: Sharp cheddar gives a rich melt. Mix it in while the beef’s still warm to help it melt evenly.
- Monterey Jack cheese: Optional but highly encouraged. It’s creamy, mild, and melts like a charm.
- Optional toppings: Sour cream, cilantro, guac—pile ‘em on or keep it low-key. Totally your call.
How To Make This Taco Stuffed Shells Recipe
Once your ingredients are lined up, the kitchen practically does the work for you. You’ll simmer, stuff, and bake your way to a bubbly, cheesy tray of comfort.
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Prep the oven and baking dish: Preheat your oven to 350°F and give that 9×13-inch baking dish a quick mist of nonstick spray. Set it aside so it’s ready for your cheesy creations.
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Boil the pasta shells: Salt that pasta water like the sea, then boil the shells until they’re about two minutes shy of al dente. You want them sturdy enough to hold filling. Drain, rinse with cold water (so they stop cooking), then set them aside on a towel or tray—single file, like little soldiers.
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Brown the beef and onion: Heat up a large skillet over medium-high. Toss in the ground beef and chopped onion; cook until the beef browns up a bit. Stir frequently so nothing sticks or browns too fast.
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Add garlic and taco seasoning: A few minutes in, stir in the minced garlic and taco seasoning. Your kitchen’s gonna smell like magic. Keep cooking until the beef’s fully browned and everything’s well mixed.
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Stir in enchilada sauce and simmer: Pour in the enchilada sauce and give it a stir. Let it bubble gently for 5–10 minutes. Some of the liquid will cook off, thickening things up beautifully.
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Add cheese and mix: Take the skillet off the heat. Let it cool just a touch so the cheese doesn’t freak out, then fold in 1 cup of shredded cheddar until it’s nice and melty.
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Stuff the shells: Grab your cooled pasta and start spooning that cheesy taco mixture into each shell. It’s messy but fun. Arrange them in your baking dish as you go, snuggling them in close.
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Top and bake: Sprinkle the rest of the cheddar and all the Monterey Jack over those plump little shells. Cover with foil and pop into the oven for 15 minutes.
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Uncover and finish baking: Remove the foil and let the top bake uncovered for another 15 minutes. That’s when things get properly golden and melty.
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Cool and serve: Let it sit for 5–10 minutes before serving (it’s molten lava straight from the oven). Add sour cream, guac, or whatever your taco heart desires.
Storage Options
So you made a mountain of taco stuffed shells (hard not to, honestly), and now you’ve got leftovers teetering on your countertop. No panic—this dish holds up like a champ.
In the fridge, slide the cooled shells into an airtight container or just wrap the entire dish with foil or tight plastic wrap. They’ll keep happily for 3 to 4 days. When reheating, you can microwave a couple of shells on a plate (start with 1 minute and go from there), or reheat a whole dish in the oven at 350°F for about 15–20 minutes until warmed through and bubbly.
Wondering about freezing? Yes, absolutely. These freeze beautifully. You can freeze them fully baked or right before baking. I like to line a baking pan with foil, freeze the shells individually until solid, then transfer to a ziptop bag. To bake from frozen, give them a bit more time in the oven (keep the foil on for longer before removing it to brown).
Variations and Substitutions
Feel like switching things up? Let’s make these shells your own. It’s a flexible little recipe once you get the hang of it.
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Ground turkey or chicken: Swap the beef for a leaner protein if that’s how you roll. Add a splash of oil if it seems dry while cooking.
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Beans or veggies: Stir in black beans, corn, or diced bell peppers to the meat mixture. It bulks things up and adds texture.
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Greek yogurt topping instead of sour cream: Tangy and protein-packed. I almost always have a tub in the fridge anyway, don’t you?
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Use homemade enchilada sauce: Got a trusty recipe? Pour it on. Either way, you can even check out these bacon basil cornbread muffins if you’re making a Tex-Mex night out of it.
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Different cheeses: Pepper jack? Cotija sprinkled on top? You’ve got options here. Basically, grab whatever cheese your heart whispers to you.
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Spice level: Add hot sauce or diced jalapeños to the filling if you like a kick—or tone it down for picky eaters.
What to Serve with Taco Stuffed Shells
Want to round out the meal? These warm, cheesy shells play well with others—and bring out the best in a proper spread.
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Crisp green salad: Something super low-effort works well here (I’m talking lettuce, cucumber, lime vinaigrette). Helps cut through all that gooey richness.
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Mexican-style rice or cilantro-lime rice: A small scoop on the side takes the whole meal into “mini fiesta” territory. It also helps if you’ve got extra filling and no shells left.
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Cornbread muffins: Not gonna lie—these bacon basil cornbread muffins are a dreamy partner to this dish. Sweet, salty, and crumbly enough to mop up any leftover sauce.
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Roasted veggies: Try spiced zucchini, bell peppers, or some charred broccoli. It brings balance… and color. Bonus: no one ever complains about roasted veg. Or maybe they do, but I tune it out.
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Something cold and sweet afterwards: Like these peanut butter banana ice cream sandwiches. Rich, nostalgic, and an easy make-ahead dessert.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make taco stuffed shells ahead of time?
Yes! This dish is practically begging to be prepped in advance. Assemble everything right up to the baking stage, then cover and refrigerate for up to 24 hours. When you’re ready to bake, just add 5–10 extra minutes to the cooking time since it’s starting cold. That cheesy top will still get bubbly and golden, promise.
Can I freeze taco stuffed shells?
Absolutely, and this one’s a freezer all-star. You can freeze stuffed shells before or after baking. If freezing unbaked, just assemble in a freezer-safe dish, cover tightly, and freeze. When it’s time to cook, move it straight to the oven and bake a little longer while covered. Already baked? Cool completely, wrap it well, and thaw before reheating for best results.
What if I can’t find jumbo pasta shells?
Honestly, that happens to me more often than I’d like. You can swap in manicotti or even layer the taco filling and cheese between lasagna noodles in a pinch. It becomes more like a taco lasagna vibe, which is just as dreamy and fork-friendly.
How spicy is this recipe?
Mild to medium, with just a little warmth from the taco seasoning and enchilada sauce. If you like heat, add chopped jalapeños, hot sauce, or spicy cheese like pepper jack. Making it for kids or sensitive palates? Go mild on the sauce and skip the hot stuff.
Taco Stuffed Shells
Ingredients
Pasta Shells
- 24 jumbo pasta shells about two-thirds of a 12oz box
Taco Filling
- 1 lb (450 g) ground beef 80/20 blend preferred
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 packet taco seasoning about 2–3 tbsp or homemade
- 1 can (300 ml) red enchilada sauce 10 oz (about 300 ml); more for extra sauciness, if desired
Cheese & Topping
- 2 cups (200 g) cheddar cheese shredded, divided
- 1 cup (100 g) Monterey Jack cheese shredded (optional but recommended)
- Optional toppings: sour cream, cilantro, guacamole
Equipment
- 9x13 inch Baking Dish
- Large pot
- Large skillet
- Aluminum foil
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray and set aside.
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells for 2 minutes less than package directions (so they're slightly undercooked/sturdy). Drain and cool under cold running water, then arrange on a towel or tray.
- Heat a large skillet over medium-high. Add ground beef and onion. Cook, stirring often, until beef is mostly browned and onions are softened, about 5–6 minutes.
- Add minced garlic and taco seasoning to the skillet. Stir well and cook for 1–2 minutes until fragrant and the beef is fully cooked.
- Stir in the enchilada sauce. Let the mixture simmer gently for 5–10 minutes until slightly thickened. Remove from heat.
- Add 1 cup of shredded cheddar cheese to the beef mixture while still warm. Stir to combine until melted and evenly mixed.
- Spoon the cheesy taco filling into each cooled shell (about 1–2 tablespoons per shell) and arrange in the prepared baking dish.
- Sprinkle remaining 1 cup cheddar and all the Monterey Jack cheese evenly over the stuffed shells.
- Cover the dish with foil. Bake for 15 minutes, then remove the foil and bake for another 15 minutes, until the cheese is browned and bubbly.
- Let the shells cool for 5–10 minutes before serving. Garnish with sour cream, cilantro, or guacamole if desired.
