Taco stuffed shells with melted cheese and jalapeño garnish in a baking dish.

Taco Stuffed Shells Recipe

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Introduction

Looking to spice up your weeknight dinner routine? These Taco Stuffed Shells are a delightful fusion of classic Mexican flavors and comforting pasta. Perfect for busy evenings or casual gatherings, this dish features jumbo shells packed with seasoned ground beef, creamy cheese, and zesty salsa.

Ingredients

For the Shells

  • 20–24 jumbo pasta shells
  • 1 lb. ground beef
  • 1 medium onion, diced
  • 3 tablespoons taco seasoning
  • ¾ cup water

For the Filling

  • 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 jalapeño or serrano pepper, finely minced

Optional Garnish

  • Minced green onion
  • Fresh cilantro

Instructions

1. Preheat and Prep

  • Preheat your oven to 350°F (175°C).
  • Spray a 9×13 inch baking dish with nonstick cooking spray.

2. Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Cook the jumbo pasta shells according to package directions until al dente.
  • Drain and set aside to cool.

3. Prepare the Filling

  • In a large skillet over medium-high heat, brown the ground beef.
  • Halfway through cooking, add the diced onion. Continue cooking until the beef is browned and the onions are softened. Drain excess grease if necessary.
  • Add the taco seasoning and water to the skillet. Simmer for 10 minutes.
  • Stir in the salsa and mix well. Remove from heat and allow to cool slightly.
  • Once cooled, mix in half of the cheddar and Monterey Jack cheeses.

4. Assemble the Shells

  • Spoon the seasoned ground beef mixture into the cooked pasta shells.
  • Arrange the stuffed shells in a single layer in the prepared baking dish.

5. Add Toppings

  • Sprinkle the remaining shredded cheeses over the shells.
  • Evenly distribute the Rotel tomatoes and minced jalapeño on top.

6. Bake

  • Cover the dish with aluminum foil and bake for 20 minutes.
  • Uncover and bake for an additional 5 minutes, until the cheese is melted and bubbly.

7. Garnish and Serve

  • Sprinkle with green onion or fresh cilantro for a burst of freshness.
  • Serve hot and enjoy!

Pro Tips

  • Adjust the Heat: For less spice, use mild salsa and skip the jalapeños. For more kick, add extra hot sauce or cayenne pepper.
  • Make Ahead: Assemble the stuffed shells ahead of time and refrigerate. Bake when ready to serve!
  • Side Pairings: Serve with Mexican rice, refried beans, or a fresh garden salad.

Nutritional Information

  • Serving Size: 4 servings
  • Calories per Serving: ~400 kcal
  • Protein: 25g
  • Carbohydrates: 30g
  • Fat: 18g

FAQs

1. Can I substitute ground turkey for ground beef?
Yes, ground turkey works well and offers a lighter alternative to beef.

2. What if I can’t find jumbo shells?
Try using large pasta like manicotti and filling them with the mixture.

3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Conclusion

These Taco Stuffed Shells are a crowd-pleasing dinner that combines the best of Mexican and Italian cuisine. Perfectly seasoned, cheesy, and packed with flavor, they’ll quickly become a family favorite. Whether you’re entertaining or just craving something hearty, this dish is a winner!

Have you tried taco stuffed shells before? Share your twists and tips in the comments!

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