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Taco Stuffed Shells
Taco Stuffed Shells bring together the comfort of classic pasta and the bold flavor of seasoned taco filling, creating a dish that feels familiar yet exciting. This recipe is perfect for weeknight dinners, casual gatherings, or anytime you want a meal that satisfies both pasta lovers and Mexican-inspired flavor fans. The combination of tender jumbo pasta shells, savory ground beef, melted cheese, and rich tomato sauce creates a warm, hearty dish that is easy to prepare and impossible to resist. 
This version of Taco Stuffed Shells is crafted with simplicity in mind. You don’t need complicated ingredients or advanced cooking skills, just a few pantry staples and a bit of oven time. Every bite delivers a satisfying blend of creamy, cheesy, and spicy elements, making this a family-favorite recipe you'll return to again and again. Whether you are preparing dinner for two or feeding a crowd, this dish always brings comfort and joy to the table.
Ingredients
For the Filling:
• 20–25 jumbo pasta shells, cooked al dente
• 1 pound ground beef
• 1 medium onion, finely chopped
• 1 packet taco seasoning mix (or homemade equivalent)
• 1 cup water
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup black beans, rinsed and drained
• 2 cups shredded cheddar or Mexican blend cheese
For the Sauce:
• 2 cups marinara or tomato sauce
• 1 cup salsa (mild, medium, or spicy)
• 1 cup shredded cheese for topping
Optional Garnishes:
• Sour cream
• Chopped cilantro
• Diced tomatoes
• Sliced jalapeños
• Green onions
• 20–25 jumbo pasta shells, cooked al dente
• 1 pound ground beef
• 1 medium onion, finely chopped
• 1 packet taco seasoning mix (or homemade equivalent)
• 1 cup water
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup black beans, rinsed and drained
• 2 cups shredded cheddar or Mexican blend cheese
For the Sauce:
• 2 cups marinara or tomato sauce
• 1 cup salsa (mild, medium, or spicy)
• 1 cup shredded cheese for topping
Optional Garnishes:
• Sour cream
• Chopped cilantro
• Diced tomatoes
• Sliced jalapeños
• Green onions
How to Make Taco Stuffed Shells
This dish may look elaborate once assembled, but the steps are straightforward and beginner-friendly. The process includes preparing the filling, stuffing the shells, layering the sauce, and baking until perfectly melted and flavorful.
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil and add the jumbo shells. Cook them until just al dente so they hold their shape while being stuffed. Drain, rinse lightly with cool water, and set aside.
Step 2: Prepare the Taco Filling
In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and fully cooked. Drain any excess fat. Sprinkle in the taco seasoning packet and pour in the water. Allow the mixture to simmer until thickened. Once the seasoning has blended with the beef, stir in the corn, black beans, and two cups of shredded cheese. Mix until the cheese melts slightly and the filling becomes creamy.
Step 3: Prepare the Sauce Base
In a separate bowl, combine the marinara sauce and salsa. This mixture brings together the richness of pasta sauce with the vibrant, tangy heat of salsa, creating the perfect bed for the stuffed shells. Spread a generous layer of this sauce on the bottom of a baking dish.
Step 4: Stuff the Shells
Take each cooled pasta shell and fill it with a spoonful of the taco mixture. Arrange the stuffed shells neatly in the baking dish so they sit snugly in the sauce. Once all the shells are filled, pour the remaining sauce over the top and sprinkle with an extra cup of cheese.
Step 5: Bake to Perfection
Cover the dish with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly. Let the dish rest for a few minutes before serving so the shells can settle and the flavors fully develop.
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil and add the jumbo shells. Cook them until just al dente so they hold their shape while being stuffed. Drain, rinse lightly with cool water, and set aside.
Step 2: Prepare the Taco Filling
In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and fully cooked. Drain any excess fat. Sprinkle in the taco seasoning packet and pour in the water. Allow the mixture to simmer until thickened. Once the seasoning has blended with the beef, stir in the corn, black beans, and two cups of shredded cheese. Mix until the cheese melts slightly and the filling becomes creamy.
Step 3: Prepare the Sauce Base
In a separate bowl, combine the marinara sauce and salsa. This mixture brings together the richness of pasta sauce with the vibrant, tangy heat of salsa, creating the perfect bed for the stuffed shells. Spread a generous layer of this sauce on the bottom of a baking dish.
Step 4: Stuff the Shells
Take each cooled pasta shell and fill it with a spoonful of the taco mixture. Arrange the stuffed shells neatly in the baking dish so they sit snugly in the sauce. Once all the shells are filled, pour the remaining sauce over the top and sprinkle with an extra cup of cheese.
Step 5: Bake to Perfection
Cover the dish with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly. Let the dish rest for a few minutes before serving so the shells can settle and the flavors fully develop.
Serving Suggestions
Taco Stuffed Shells pair beautifully with refreshing sides that balance their richness. Consider serving them with shredded lettuce, sliced avocados, or a fresh tomato salad. A bowl of tortilla chips and guacamole also makes a perfect complement. For a heartier meal, pair the shells with Mexican rice or a tangy black bean salad.
If you’re serving guests, set up a small topping bar with sour cream, cilantro, chopped tomatoes, and jalapeños. This lets everyone customize their plate and adds a fun, interactive touch to your meal.
Tips for the Best Taco Stuffed Shells
• Do not overcook the pasta shells. They must be firm enough to hold the filling.
• Use freshly shredded cheese for smoother melting and better flavor.
• If you like heat, choose a spicy salsa or add chopped jalapeños to the filling.
• For a lighter version, substitute ground turkey instead of beef.
• To make ahead, assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
• Use freshly shredded cheese for smoother melting and better flavor.
• If you like heat, choose a spicy salsa or add chopped jalapeños to the filling.
• For a lighter version, substitute ground turkey instead of beef.
• To make ahead, assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
Why This Recipe Works
The success of Taco Stuffed Shells lies in its fusion of textures and flavors. The pasta provides a smooth, tender base that holds a robust, flavorful filling. The taco-seasoned beef gives the dish depth and warmth, while the beans and corn bring complexity and body. Layering the shells in a tomato-salsa sauce allows them to absorb moisture as they bake, resulting in a soft interior and rich, cheesy exterior.
This dish is not only delicious but incredibly adaptable. You can adjust the spice level, swap ingredients, and personalize the fillings to match your preferences. It is a flexible, forgiving recipe that always delivers satisfying results.
Final Thoughts
Taco Stuffed Shells bring together the best parts of comfort food and bold, vibrant flavor. It is a recipe that feels both familiar and new, offering a comforting meal that still feels exciting every time you make it. With its irresistible blend of cheese, seasoned meat, and tender pasta, this dish is sure to become a regular part of your dinner rotation. Serve it once, and it will quickly become a family favorite for years to come.