Taco Stuffed Shells

Name: Taco Stuffed Shells Recipe
Prep time: 20 min
Cook time: 25 min
Ingredients: 20-24 jumbo shell pasta; 1 lb. ground beef; 1 medium onion diced; 3 tablespoons taco seasoning; ¾ cup water; 1 cup salsa or salsa style tomatoes; 1 cup shredded cheddar cheese; 1 cup shredded monterey jack cheese; 1 10 ounce can Rotel tomatoes drained (or diced tomatoes); 1 jalapeno or serrano pepper finely minced; green onion (optional garnish)

February 8, 2024 by Beth Pierce 82 Comments

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Taco-stuffed shells are jumbo pasta shells plump full of seasoned ground beef, onions, salsa, cheddar, and Monterey Jack Cheese. They are then topped with another generous helping of cheese and baked to perfection.

A Twist on a Classic Dish

Looking for a delicious stuffed shell recipe to impress your friends and family? Look no further! This step-by-step guide, complete with mouth-watering photos, will have you whipping up the best taco stuffed shells in no time!

Top the dish with diced tomatoes, minced jalapeno, or your favorite taco toppings. This recipe is quick, easy, and always a huge hit with the family. It is so easy and delicious that you will want to make it repeatedly. If you like this tasty recipe, then you should try my Ricotta Stuffed Shells, Taco Spaghetti, Taco Casserole, and Walking Tacos.

How to make Taco Stuffed Shells

Start by bringing a large pot of water to boil. Cook the shells according to the package directions and drain well. Meanwhile, brown the ground beef in a large skillet over medium-high heat. About halfway through the browning process, add the onion and continue cooking until the beef is browned and the onions are soft. Drain any excess grease from the skillet.

Now add the taco seasoning and water to the ground beef mixture and simmer for about 10 minutes. Add the salsa and stir to combine. Remove from the heat and let it cool for a few minutes. Once cooled, stir in half of each cheese.

Then, spoon the seasoned taco meat mixture into the shells and lay them in a single layer in a casserole dish. Top with the remaining shredded cheese, diced tomatoes, and minced jalapeno. Bake covered for about 20 minutes. Uncover and bake for an additional 5 minutes. For best results, serve promptly.

Prepare the seasoned ground beef mixture, cool for a bit, and stuff in the cooked pasta shells.

Preparations Tips

For a little more kick, substitute minced serrano pepper for the jalapeno. Serrano peppers have a Scoville heat ranking between 5000 to 15000, while jalapenos have a Scoville heat ranking between 2000 to 5000.
Any kind of tomato is great on top of these shells. I have used fire-roasted tomatoes, sliced grape tomatoes, and quartered cherry tomatoes with good success.
For a change of pace, try ground turkey or ground pork.
Wear gloves when mincing jalapenos or other hot peppers, or at the very least, do not touch your face and thoroughly wash your hands after handling the peppers. To tame the heat, remove the veins and seeds with a spoon.
Don’t risk dropping the ground beef in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease.

Taco stuffed pasta shells topped with diced tomatoes, green chilies, and minced jalapeno.

Can Taco Stuffed Shells be frozen?

Absolutely. I prefer to freeze it after it has been assembled and prior to baking. This way, the pasta shells maintain their texture and don’t become too dry from the double baking. So prepare the dish up to the point of baking. Then, cover the casserole dish tightly with several layers of plastic wrap and freeze for up to 2 months.

When ready to bake, thaw in the refrigerator overnight. Remove the casserole from the refrigerator 30-40 minutes prior to baking to bring it to room temperature. Then, remove the plastic wrap and cover it with aluminum foil. Proceed with the baking directions as written.

To freeze after baking, cool the shells completely. Then, cover the casserole dish tightly with several layers of plastic wrap and place it in the freezer for up to 2 months. Defrost in the refrigerator overnight. Cut two large slits in the plastic wrap and heat in the microwave at 50% power until heated through. The reduced power gives it time for the shells in the middle to heat all the way through before the shells on the outer edges of the casserole are overheated. Heat for about 4-6 minutes, depending on the microwave’s strength.

These delicious Taco Stuffed Shells are jumbo pasta shells stuffed with seasoned ground beef, onions, salsa, cheddar, and Monterey Jack Cheese. Bake up a batch tonight and get ready to hear the praises.

Serving Suggestions

Homemade lemonade
Chips and salsa
Avocado dip
Mexican street corn
Garden salad
Doritos taco salad
Chicken taco soup
Mexican shrimp cocktail
Raspberry or watermelon sorbet

Pasta shells stuffed with seasoned taco meat, onions, salsa, cheddar, and Monterey Jack cheese.

Storage and Reheat

Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power or in the oven at 300 degrees with the casserole dish covered with aluminum foil for about 20 minutes or until warm.

Please see above for complete directions on freezing before baking and freezing after baking.

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