If your weeknight dinners are in need of a little excitement, these Taco Stuffed Shells are the ultimate twist on two comfort food classics. Imagine all the bold, zesty flavors of your favorite beef tacos tucked inside tender pasta shells and topped with gooey melted cheddar.
It’s a playful, family-friendly dish that brings together the best of Mexican and Italian comfort in a way that just works. You get the hearty satisfaction of taco night with the cozy vibe of a baked pasta dinner—plus, it’s a breeze to put together.
Perfect for when you’re craving something different but still want dinner on the table fast, this recipe is guaranteed to become a regular on your rotation.
Why You’ll Love This Recipe
- A fun fusion of taco night and pasta bake
- Ready in under 45 minutes
- Kid-approved and weeknight-friendly
- Easy to customize with your favorite taco toppings
Taco Stuffed Shells Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
Equipment Needed:
- Large skillet
- Pot for boiling pasta
- Baking dish (8×8 or similar)
- Strainer
- Mixing spoon or spatula
Ingredients
For the Shells:
- 12 jumbo pasta shells
- ½ pound ground beef
- ½ cup taco sauce
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
For Garnish:
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
Instructions:
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until just al dente (firm to the bite). Drain and set aside on a large plate or tray to prevent sticking.
- Make the Taco Filling: While the shells are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked through. Season with salt and pepper to taste.
- Add Sauce: Stir in the taco sauce and let the mixture simmer for 2–3 minutes until slightly thickened and fragrant. Remove from heat.
- Fill the Shells: Preheat the oven to 350°F (180°C). Lightly grease your baking dish. Spoon the taco beef mixture into each cooked shell and place them open-side up in the baking dish.
- Add Cheese & Bake: Sprinkle the shredded cheddar cheese evenly over the stuffed shells. Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for an additional 5–10 minutes, until the cheese is fully melted and bubbly.
- Garnish & Serve: Let the shells cool for a few minutes. Add a dollop of sour cream on top of each shell and sprinkle with chopped fresh cilantro. Serve warm and enjoy!
Pro Tips
- Make-ahead friendly: Prep the shells and filling the night before. Just assemble and bake the next day!
- Cheese it up: Try adding a mix of cheddar and Monterey Jack for an extra melty top.
- Spice lovers: Add a dash of cayenne or a few chopped jalapeños to the beef while it cooks.
- Leftover idea: Chop up any extra stuffed shells and use them as a filling for a cheesy quesadilla – you won’t regret it!
Taco Stuffed Shells
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the Shells:
- 12 jumbo pasta shells
- ½ pound ground beef
- ½ cup taco sauce
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
For Garnish:
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until just al dente (firm to the bite). Drain and set aside on a large plate or tray to prevent sticking.
- Make the Taco Filling: While the shells are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked through. Season with salt and pepper to taste.
- Add Sauce: Stir in the taco sauce and let the mixture simmer for 2–3 minutes until slightly thickened and fragrant. Remove from heat.
- Fill the Shells: Preheat the oven to 350°F (180°C). Lightly grease your baking dish. Spoon the taco beef mixture into each cooked shell and place them open-side up in the baking dish.
- Add Cheese & Bake: Sprinkle the shredded cheddar cheese evenly over the stuffed shells. Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for an additional 5–10 minutes, until the cheese is fully melted and bubbly.
- Garnish & Serve: Let the shells cool for a few minutes. Add a dollop of sour cream on top of each shell and sprinkle with chopped fresh cilantro. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
