🍝 Taco Stuffed Shells
Serves 6–8 | Prep: 20 min | Cook: 25 min | Total: ~45 min
🛒 Ingredients
For the Pasta:
18–20 jumbo pasta shells (about 1 box)
Salted water for boiling
For the Taco Filling:
1 lb ground beef (or turkey, chicken, or plant-based crumbles)
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning (or 2 tbsp homemade blend: chili powder, cumin, paprika, garlic powder, onion powder, oregano)
½ cup water
1 (15 oz) can black beans, drained & rinsed
1 (15 oz) can corn, drained (or frozen, thawed)
1 (10 oz) can diced tomatoes & green chiles (like Rotel)
For the Cheese Blend:
1 (8 oz) block cream cheese, softened
1 cup shredded cheddar cheese (divided)
½ cup sour cream
¼ cup fresh cilantro, chopped (optional)
Salt & pepper to taste
For Baking:
2 cups taco sauce or enchilada sauce (mild or hot)
Optional toppings: sliced olives, jalapeños, green onions
For Serving:
Sour cream
Guacamole or avocado slices
Fresh lime wedges
👩🍳 Step-by-Step Instructions
1️⃣ Cook the Shells
Bring a large pot of salted water to a boil.
Add jumbo shells and cook 9–11 minutes, until al dente (slightly firm).
Drain and rinse under cool water to stop cooking.
Lay flat on a clean towel to prevent sticking.
💡 Pro Tip: Don’t overcook — they’ll soften more in the oven!
2️⃣ Brown the Meat
In a skillet over medium heat, heat olive oil.
Add onion and cook 3–4 minutes until soft.
Add garlic and ground beef. Cook until browned and crumbled.
Drain excess fat if needed.
3️⃣ Season & Simmer
Stir in taco seasoning and ½ cup water. Simmer 2 minutes.
Add black beans, corn, and diced tomatoes with green chiles.
Cook 3–4 minutes to heat through. Remove from heat.
4️⃣ Make the Cheese Filling
In a bowl, mix cream cheese, ½ cup cheddar, sour cream, cilantro (if using), salt, and pepper until smooth.
5️⃣ Stuff the Shells
Preheat oven to 375°F (190°C).
Spread ½ cup taco sauce on the bottom of a 9x13-inch baking dish.
Take each cooked shell, spoon in a little meat mixture, then pipe or drop in a bit of cheese filling.
Place seam-side up in the dish.
🎯 Pro Move: Use a zip-top bag with the corner snipped for easy cheese filling piping!
6️⃣ Finish & Bake
Pour remaining taco sauce over the stuffed shells.
Sprinkle with remaining ½ cup cheddar cheese.
Cover with foil and bake 20 minutes.
Uncover and bake 5–10 minutes more, until bubbly and golden.
7️⃣ Garnish & Serve
Let cool 5 minutes.
Top with sour cream, guacamole, green onions, or jalapeños.
Serve with warm tortillas or crusty bread.
🍽️ Bonus Idea: Turn leftovers into taco-stuffed shell sandwiches — yes, really!
🌶️ Variations & Pro Hacks
🌱 Vegetarian Version: Skip meat, double beans, add sautéed mushrooms or lentils
🧀 Extra Cheesy? Mix mozzarella or pepper jack into the cheese blend
🌶️ Spicier Kick: Use hot taco sauce, extra jalapeños, or chipotle peppers in adobo
🧊 Make-Ahead Magic: Assemble unbaked, cover, refrigerate overnight. Bake as directed (+5 mins)
❄️ Freeze Before Baking: Wrap tightly, freeze up to 3 months. Thaw and bake when ready
🌾 Gluten-Free? Use GF jumbo shells and check taco seasoning label
🧠 Why This Works So Well
The combo of creamy cheese filling + hearty taco mix creates layers of flavor and texture inside each shell. And by baking them in sauce, they stay moist and never dry out — unlike traditional stuffed pasta.
Plus, kids love the fun shape, and adults love the bold taste. Win-win.
❤️ Final Thought: Comfort Food Has No Borders
These Taco Stuffed Shells prove that the best meals don’t have to fit neatly into one category. Sometimes, the magic happens where flavors collide — where Italian pasta meets Mexican spice, and everyone at the table finds something to love.
So go ahead. Break the rules. Stuff those shells with joy.
Because dinner should be delicious… and maybe just a little bit fun. 😋