Description
These Taco Stuffed Shells are a comforting mashup of two favorite cuisines—Italian and Mexican. Jumbo pasta shells are stuffed with seasoned taco beef, layered with salsa, and smothered in gooey cheese for the ultimate baked dinner. Perfect for weeknights, meal prep, or feeding a crowd!
Ingredients
20 jumbo pasta shells, cooked al dente
1 pound ground beef
1 packet taco seasoning (about 2 tablespoons)
1 cup salsa, divided
1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
2 tablespoons chopped cilantro or parsley (optional)
Instructions
1. Cook jumbo pasta shells in salted water until al dente. Drain and let cool slightly.
2. In a skillet over medium-high heat, brown ground beef until no longer pink. Drain fat.
3. Stir in taco seasoning and a splash of water. Simmer for 2–3 minutes.
4. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
5. Spread half of the salsa over the bottom of the dish.
6. Fill each shell with the taco beef and arrange in the dish.
7. Spoon remaining salsa over the filled shells.
8. Sprinkle shredded cheese over the top.
9. Cover with foil and bake for 20 minutes.
10. Remove foil and bake for 10 more minutes until cheese is melted and bubbly.
11. Garnish with chopped cilantro or parsley, if desired.
12. Serve warm with toppings like sour cream, avocado, or jalapeños.
Notes
Cook pasta shells just until al dente to keep them from tearing during stuffing.
You can assemble this dish ahead and refrigerate overnight before baking.
Use a flavorful salsa to enhance the taste—chunky or smooth, depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta Bake
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 5 stuffed shells
- Calories: 490
- Sugar: 4g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 75mg