Crave-worthy and easy to love, this Taco Stuffed Shells recipe brings a fun fusion of Tex-Mex flavor and classic pasta comfort to your dinner table. It’s perfect for family meals or casual gatherings.
With jumbo pasta shells packed full of seasoned beef, onions, cheese, and a spicy salsa kick, every bite bursts with flavor. It’s a creative way to mix up taco night and pasta night all in one dish.
Taco Stuffed Shells Ingredients That Steal the Show
- Jumbo pasta shells – The edible vessel that holds all the bold, cheesy, beefy goodness.
- Ground beef – Savory and hearty, it’s the main protein that carries the taco flavor.
- Onion – Adds depth and natural sweetness to the beef mixture.
- Taco seasoning – The spice blend that gives the filling its signature Tex-Mex character.
- Salsa – Brings tang, moisture, and a punch of tomato flavor to the mix.
- Cheddar cheese – Sharp and melty, it adds a classic cheesy richness.
- Monterey Jack cheese – Smooth and creamy, it balances the cheddar with a milder melt.
- Rotel tomatoes – Offer a zesty bite and extra texture on top.
- Jalapeño or serrano pepper – Brings the heat; adjust to taste for spice lovers or mellow mouths.
How to Make Taco Stuffed Shells: The Short and Savory Version
Start by cooking the pasta shells until al dente, then set them aside to drain. While they cook, brown the beef and onions together, stirring in taco seasoning and water for a flavorful simmer. Blend in salsa and let it cool slightly before folding in some of the cheese.
Stuff the mixture into each shell and arrange them in a baking dish. Top with the rest of the cheese, diced tomatoes, and minced jalapeño. Bake covered, then uncover to melt everything into bubbly, golden perfection. Garnish with green onion or more peppers before serving.
Taco Twist Tips & Flavor Boosts
For an extra layer of flavor, consider adding a layer of refried beans or black beans beneath the stuffed shells before baking. If you love creaminess, a dollop of sour cream or drizzle of crema just before serving takes this dish over the top.
Want a spicier version? Opt for serrano peppers or hot salsa, or even mix in a spoonful of chipotle in adobo for smoky heat. Prefer something mild? Use bell pepper instead of jalapeño and stick with a mild salsa.
To make it vegetarian, swap the beef for a mix of black beans, corn, and sautéed zucchini or mushrooms. The taco seasoning will still bring all the flavor.
Leftover Love: Storing Taco Stuffed Shells
Leftover Taco Stuffed Shells store well and reheat like a dream. Keep them in an airtight container in the fridge for up to three days. For best results, reheat covered in a 300°F oven for about 20 minutes or microwave on medium power to preserve the texture and avoid drying out. You can also freeze them tightly wrapped for up to two months—just thaw in the fridge before reheating.
Stuffed Taco Meat Shells
Ingredients
- 1 cup shredded Monterey Jack cheese
- 1 medium onion finely diced
- ¾ cup water
- 1 10- ounce can Rotel tomatoes drained
- 1 cup shredded cheddar cheese
- 1 jalapeño or serrano pepper finely minced
- 1 cup salsa or salsa-style tomatoes
- 20 –24 jumbo pasta shells
- 3 tablespoons taco seasoning
- 1 lb. ground beef
- Green onion for optional garnish
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13 inch baking dish with nonstick spray.
- In a large saucepan, bring water to a boil and cook pasta shells according to the package instructions. Drain thoroughly and set aside.
- In a large skillet set over medium-high heat, begin browning the ground beef. Midway through cooking, incorporate the diced onion and continue sautéing until the meat is fully browned and the onion is softened. If needed, drain excess fat.
- Stir in taco seasoning along with the water. Allow the mixture to simmer gently for 10 minutes. Incorporate the salsa and remove from heat. Let the mixture cool slightly, then mix in half of both cheeses.
- Fill each cooked pasta shell with the seasoned beef mixture and arrange them in a single layer within the prepared baking dish. Distribute the remaining cheese over the shells, then spoon over the drained Rotel tomatoes and scatter with minced jalapeño.
- Cover the dish with foil and bake for 20 minutes. Remove the cover and continue baking for an additional 5 minutes. Garnish with minced green onion or additional jalapeño before serving.
Notes
For a safe and easy fat-removal method, tilt the skillet and blot the grease with a paper towel rather than draining into the sink.
Store any leftovers in an airtight container for up to three days. Reheat in a microwave at reduced power or in a covered oven-safe dish at 300°F for about 20 minutes.
