Taco Stuffed Shells

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These Taco Stuffed Shells are the perfect mashup of Mexican and Italian comfort food. Imagine giant pasta shells stuffed to the brim with flavorful taco-seasoned ground beef, smothered in salsa and melted cheese, then baked until bubbling and golden. It’s hearty, cheesy, and loaded with bold Tex-Mex flavors in every bite.

This dish is ideal for weeknight dinners, potlucks, or even game day gatherings. It comes together quickly and can easily be made ahead of time. Plus, it’s a fun way to switch up your taco night without sacrificing any of that bold, savory goodness.

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What Kind of Pasta Shells Should I Use?

For this recipe, you’ll need jumbo pasta shells, often labeled as “conchiglioni” at the store. These large shells are sturdy enough to hold the beef filling and bake beautifully without falling apart. Look for shells that stay intact after boiling, and be sure not to overcook them—al dente is best.

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Ingredients for the Taco Stuffed Shells

Ground Beef: A classic base for taco flavor, this adds richness and heartiness to the filling.

Taco Seasoning: Brings all the bold spices needed—think cumin, chili powder, paprika, and garlic.

Salsa: Acts as a saucy layer and adds tang, spice, and moisture.

Jumbo Pasta Shells: The edible vessels that hold all that delicious taco filling.

Shredded Cheese: A melty topping that ties everything together—cheddar, Monterey Jack, or a Mexican blend all work great.

Chopped Cilantro or Parsley (optional): For a burst of freshness and color right before serving.

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How To Make the Taco Stuffed Shells

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just al dente, about 8 minutes. Drain and set aside to cool so they’re easier to handle.

Step 2: Prepare the Taco Filling

In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink, breaking it apart with a spoon. Drain any excess fat. Add the taco seasoning and a splash of water, stirring until well combined and the beef is coated in seasoning. Let it simmer for 2-3 minutes.

Step 3: Fill the Shells

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Pour a layer of salsa on the bottom of the dish. Spoon the seasoned taco beef into each cooked shell and arrange them in the baking dish over the salsa.

Step 4: Add More Salsa and Cheese

Once all the shells are stuffed and arranged, spoon additional salsa over the top to keep everything moist. Then generously sprinkle shredded cheese over the stuffed shells.

Step 5: Bake to Perfection

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Top with chopped fresh cilantro or parsley if desired. Serve warm with your favorite toppings like sour cream, avocado, or sliced jalapeños.

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How to Serve and Store Taco Stuffed Shells

Taco Stuffed Shells are best served hot, straight from the oven when the cheese is perfectly melted and the flavors are at their peak. Pair them with a crisp green salad, Mexican street corn, or a scoop of guacamole and chips for a well-rounded dinner. For toppings, think sour cream, sliced jalapeños, or diced avocado to dial up the flavor.

To store leftovers, transfer the shells to an airtight container and refrigerate for up to 4 days. To reheat, place in a microwave-safe dish and cover loosely, or reheat in the oven at 350°F until warmed through. These shells also freeze well—just assemble, cover tightly with foil, and freeze before baking. When ready, bake straight from frozen (add an extra 15 minutes covered).

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Frequently Asked Questions

Can I make Taco Stuffed Shells ahead of time?

Yes! You can assemble the entire dish a day in advance and refrigerate it before baking. It’s a great time-saver for busy evenings or prepping for guests.

Can I use ground turkey or chicken instead of beef?

Absolutely. Ground turkey or chicken are great leaner options and work just as well with the taco seasoning.

What cheese is best for this recipe?

Cheddar, Monterey Jack, or a Mexican blend melt beautifully and add delicious flavor. You can also mix and match.

Do I have to boil the shells first?

Yes, boiling the shells until just al dente ensures they hold their shape and are soft enough to stuff.

How do I keep the shells from sticking together?

After boiling, drain and spread them out on a tray or drizzle with a little olive oil to keep them from clumping.

Can I freeze leftovers?

Definitely. Let them cool, then freeze in a freezer-safe dish. Reheat covered in the oven until warmed through.

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Want More Pasta Bake Ideas?

If you loved these Taco Stuffed Shells, here are more comforting, flavor-packed pasta bakes you’ll want to try next:

• Million Dollar Spaghetti Casserole: A rich and creamy baked spaghetti that lives up to its name.
• Cheesy Baked Tortellini with Meat Sauce: Layers of meat sauce and cheesy tortellini baked to perfection.
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli: A one-dish wonder that’s both creamy and savory.
• Creamy Alfredo Lasagna Soup: Not quite a pasta bake, but every spoonful is lasagna-level cozy.
• Skillet Ricotta Pasta with Roasted Broccoli: A lighter, skillet take on creamy pasta goodness.

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Tried it? Let me know how it turned out in the comments! Did you spice up the beef? Add a different cheese blend? I love hearing your twists and seeing your creations.

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