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    Home » Recipes » Beef

    Published: Jan 21, 2022 · Modified: Jan 14, 2023 by Rachel

    Taco Stuffed Shells

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    Taco Stuffed Shells blend Mexican and Italian cuisine for a simple family supper. Cheesy, fiesta salsa, and pasta goodness. Add this tasty dish to your easy weeknight lineup!

    Taco stuffed shells in a large white pan with cilantro as garnish.

    What do you get when you combine Cheesy Stuffed Shells and taco night? A new surprise hit recipe to add into the weeknight rotation! At first, I was skeptical of this combination, but it tastes just like tacos…. but without shell pieces all over the floor.

    I don’t know about your brood, but for mine – few things beat taco Tuesday. The exception to that rule may be Italian cuisine. And that my friends, is precisely why Mexican Stuffed Shells is a match made in culinary heaven for this household.

    With seven ingredients and easy to assemble instructions, including a simple prep ahead option, this is a weeknight dream come true. Much like my recipe for Supreme Shredded Nachos, this one is flavorful, fun and family approved!

    Ingredients and Notes

    Below is an overview of what you will need to make Taco Stuffed shells.

    Ingredients for Mexican stuffed shells laid out on a table.

    Ground Beef: I use a lean ground beef, but you could use ground or shredded chicken, turkey, or plant-based protein if you wanted.

    Jumbo Stuffed Shells: If you can’t find jumbo shells, you could use manicotti or cannelloni, but I would cut them into 2-inch sections. The manicotti tends to be thicker and larger.

    Shredded Cheese: I generally use Mexican shredded, but Colby-Jack works too.

    Taco Seasoning: You can use storebought or homemade.

    Salsa: I use this to coat the bottom of the baking dish, so it doesn’t stick, and it increases the flavor!

    Diced Onions: I use this to add more flavor and base to the filling.

    Topping Ideas: Sour Cream, Lettuce, Tomato, Diced Green Onions, Cilantro

    Step by Step Recipe Guide

    The full directions are in the recipe card at the bottom of this post, but I include this area as a visual guide with additional tips.

    Steps for making taco stuffed shells including cooking the beef and layering in a casserole dish.

    1. Cook pasta shells. I cook them until they are just soft and pliable. There shouldn’t be any hardness felt, however. These shells aren’t sitting in juice, so they won’t cook much more in the oven.

    2. Make the filling. In a skillet over medium heat, brown and crumble the beef while the onion turns translucent. If you want a fine crumble, you can put the beef in a food processor for a few seconds, but I find crumbling with a spatula while cooking is fine. Add the crushed tomatoes and taco seasoning. Stir frequently until warmed throughout and bubbly. If the mix is very watery, drain in a colander. (Photo 1 above)

    3. Fill the shells. Coat the bottom of a 9x13in pan with 1 cup of salsa. (Photo 2 above). Fill each pasta shell with about 2 tablespoon beef mixture and place shells open side up, close together in the dish. (Photo 3 above). Sprinkle with cheddar cheese throughout the top. (Photo 4 above).

    4. Bake. Cover with aluminum foil, preferably tented so it doesn’t stick to the cheese. Bake for 15-20 minutes or until the cheese is bubbly.

    5. Serve. Top with desired taco toppings such as shredded lettuce, diced tomatoes, sour cream, cilantro, or green onions. Serve warm.

    Ideas to Personalize This Recipe

    I love these simple and easy Mexican stuffed shells, but you can customize them in SO many different ways:

    • Add black beans to the filling or on top.
    • Top with cotija or farmer’s cheese to the filling or on top.
    • Top with Mexican White Cheese Sauce (seriously delicious!)
    • Add southwest pre-cooked rice into the filling.
    • Mix fire roasted tomatoes or red peppers to the filling.
    • Top with Avocado Crema
    • Add diced veggies like corn or zucchini in the filling.
    • Add hot sauce after baking. Everyone can customize the heat of their own meal.

    Storage Suggestions

    Store: Store these taco stuffed shells in a well-sealed, airtight container in the refrigerator. Lasts 3-4 days.

    Freeze: If you’ve made a huge batch, you can easily freeze them for later! You can freeze the filling or the stuffed shells just before baking. Allow to cool complete Place them in a freezer-safe zip-top storage bag. They last up to 2 months. To thaw, spread them out until they come to room temperature.

    Meal Prep: These hold up excellent for meal prep. I store the cold toppings separate from the stuffed shells for reheating in the microwave.

    A plate of taco stuffed shells with lettuce and sour cream on top.

    Looking for more alternatives to taco night?

    • Carnitas Tacos
    • My Favorite Cheesy Enchiladas
    • Easy Chicken Nachos
    • The Best White Queso Dip

    FAQs

    Can I use shredded chicken in this recipe?

    Yes. You can use ground or shredded chicken, as well as turkey, black beans, or a plant-based protein.

    What can I serve with Taco Pasta Shells?

    This is an excellent, filling meal for the whole family that stands well on its own with generous toppings. However, you can add sides such as a simple salad, Elotes, or Tangy Corn and Black Bean Dip.

    Cookbook cover of Chicken and Rice casserole. The cookbook is titled Weeknight Supper Solutions

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    PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes. 

    Taco stuffed shells in a large white pan with cilantro as garnish.

    Taco Stuffed Shells

    Taco Stuffed Shells blend Mexican and Italian cuisine for a simple family supper. Cheesy, fiesta salsa, and pasta goodness. Add this tasty dish to your easy weeknight lineup!
    5 from 1 vote
    Print Pin Rate
    Course: dinner
    Cuisine: American, Italian, Mexican
    Keyword: mexican stuffed shells, taco stuffed shells
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Bake: 20 minutes
    Total Time: 40 minutes
    Servings: 4 cups
    Calories: 330kcal
    Author: Rachel
    Cost: $12

    Ingredients

    • 8 oz Jumbo Shells
    • 1 lb Ground Beef
    • ½ cup Diced Onion
    • 3 tablespoon Taco Seasoning About one packet
    • 14.5 oz Crushed Tomatoes
    • 2 cup Colby Jack Shredded Cheese
    • 1 cup Salsa

    Toppings

    • Cilantro
    • Diced Tomatoes
    • Sliced Green Onions
    • Sour Cream
    • Shredded Lettuce

    Instructions

    • Preheat oven to 350 degrees F. Cook pasta shells for about 7 minutes or until just cooked through and soft. Drain.
    • In a skillet over medium heat, add the onion and ground beef. Brown and crumble the beef while the onion turns translucent. Add the crushed tomatoes and taco seasoning. Stir frequently until warmed throughout and bubbly. Drain in a mesh colander to remove excess water.
    • Coat the bottom of a 9x13in pan with 1 cup of salsa. Fill each pasta shell with about 2 tablespoon beef mixture and place shells open side up, close together in the dish.
    • Sprinkle with cheddar cheese throughout the top.
    • Cover with aluminum foil, preferably tented so it doesn't stick to the cheese. Bake for 15-20 minutes or until the cheese is bubbly. Top with desired taco toppings such as shredded lettuce, diced tomatoes, sour cream, cilantro, or green onions. Serve warm.

    Notes

    Storage Suggestions
    Store: Store them in a well-sealed, airtight container in the refrigerator. Lasts 3-4 days.
    Freeze: If you’ve made a huge batch, you can easily freeze them for later! You can freeze the filling or the stuffed shells just before baking. Allow to cool complete Place them in a freezer-safe zip-top storage bag. They last up to 2 months. To thaw, spread them out until they come to room temperature.
    Meal Prep: These hold up excellent for meal prep. I store the cold toppings separate from the stuffed shells for reheating in the microwave.

    Nutrition

    Serving: 1cup | Calories: 330kcal | Carbohydrates: 38g | Fat: 14.3g | Sugar: 3g
    Tried this Recipe? Tag me Today!Mention @CravingCreative or tag #CravingSomeCreativity!
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