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Taco Stuffed Shells Recipe

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4.4 from 23 reviews

This flavorful Taco Stuffed Shells recipe combines the comfort of Italian pasta with the bold spices of Mexican cuisine. Jumbo pasta shells are filled with a seasoned ground beef mixture, cream cheese, and enchilada sauce, then baked with salsa and cheese for a hearty, crowd-pleasing meal. Perfect for family dinners or entertaining, these stuffed shells offer a delicious twist on traditional taco ingredients in an easy-to-make baked pasta dish.

  • Total Time: 55 minutes
  • Yield: 6-8 servings

Ingredients

Pasta Shells

  • 20-25 jumbo pasta shells (with 5 extra in case some break during cooking)

Beef Filling

  • 1 tablespoon olive oil
  • 1 small onion or 1/2 medium onion, finely diced
  • 1 pound ground beef
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 15-ounce can diced tomatoes, drained
  • 4 ounces cream cheese, softened

Sauce and Cheese

  • 1 cup red enchilada sauce
  • 1 cup salsa
  • 1 cup Mexican blend cheese or cheddar, shredded

Topping Options

  • Chopped cilantro
  • Sliced olives
  • Green onions
  • More salsa
  • Sour cream
  • Diced tomatoes
  • Hot sauce
  • Avocado
  • Cotija cheese

Instructions

  1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and rinse with cold water to stop cooking and prevent sticking. Set aside extra shells in case some break.
  2. Prepare the Beef Filling: Heat olive oil in a large skillet over medium heat. Add the finely diced onion and sauté until translucent, about 3-4 minutes. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
  3. Season the Beef: Stir in chili powder, cumin, dried oregano, onion powder, garlic powder, paprika, salt, and black pepper. Mix well to evenly coat the beef with the spices. Cook for an additional 2 minutes to toast the spices and deepen flavors.
  4. Add Tomatoes and Cream Cheese: Remove the skillet from heat. Stir in drained diced tomatoes and softened cream cheese until well combined and creamy. This mixture will be the filling for the shells.
  5. Stuff the Shells: Preheat your oven to 350°F (175°C). Spread half of the enchilada sauce in the bottom of a 9×13 inch baking dish. Fill each cooked pasta shell with the beef and cream cheese mixture and place them seam side up in the baking dish.
  6. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the stuffed shells. Then spoon salsa on top or around the shells. Sprinkle the shredded Mexican blend or cheddar cheese evenly over the top.
  7. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10 minutes until cheese is melted and bubbly.
  8. Garnish and Serve: Remove from the oven and let cool slightly. Top with desired toppings such as chopped cilantro, sliced olives, green onions, extra salsa, sour cream, diced tomatoes, hot sauce, avocado slices, or cotija cheese. Serve warm and enjoy!

Notes

  • You can substitute ground turkey or chicken for a leaner filling.
  • Leaving some extra pasta shells ensures you have enough even if some break during cooking or stuffing.
  • Make sure to drain the diced tomatoes well to avoid watery filling.
  • To speed up the recipe, use pre-cooked or leftover taco meat.
  • This dish can be made ahead and refrigerated before baking; just increase baking time by 5-10 minutes if baking from cold.
  • Freeze leftovers in an airtight container for up to 3 months and reheat covered in the oven.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-Italian Fusion

Find it online: https://allyumcooks.com/taco-stuffed-shells-recipe/