Taco Stuffed Pasta Shells

These taco stuffed shells are the ultimate crowd-pleasing dinner when you want all the comforting flavors of tacos in a cheesy baked pasta form My family lights up every time this is on the menu and it never lasts long

The first time I made these taco stuffed shells my husband asked for seconds and then took the leftovers to work the next day I knew it had to be added to our regular rotation

Ingredients

• Ground beef: adds hearty protein and rich flavor Look for fresh bright red beef with very little excess liquid for best quality
• Taco seasoning: delivers those classic Tex Mex spices If you like a little heat grab a spicy blend or even try a homemade version for more control
• Jumbo pasta shells: create a fun and substantial vessel for the filling Always cook a few extra shells since some may break during boiling
• Enchilada sauce: gives saucy depth and ties together the flavors Choose a brand with real chili and tomato for a bolder taste
• Shredded cheddar cheese: melts beautifully giving a creamy gooey finish The triple cheddar blend adds complexity and helps everything hold together
• Sour cream: for topping adds cool creamy contrast to the spiced filling Always use full fat for best flavor and richness
• Fresh cilantro: offers a pop of color and brightness If you are not a fan of cilantro sliced green onions or parsley work as well
• Pico de gallo: adds freshness and acidity Store bought saves time but homemade is delicious if you have a few extra minutes

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit Spray a 9x13 inch baking dish with nonstick spray so nothing sticks later

Prepare the Pasta Shells:

Boil the jumbo shells following the pasta package instructions Cook only to al dente so they do not fall apart when stuffed Rinse well with cold water to stop the cooking and keep them easy to handle

Cook the Beef:

Brown the ground beef in a large skillet over medium high heat Break it up as it cooks so you get a crumbly texture Drain off excess grease so the filling is not oily

Season the Beef:

Stir in the taco seasoning and half the can of enchilada sauce Simmer for five to seven minutes to thicken and infuse the meat with deep flavor

Cheese the Filling:

Mix in one cup of shredded cheddar cheese directly into the skillet The cheese helps the filling stick together and adds creaminess

Stuff the Shells:

Spoon the cheesy beef mixture into each cooked shell Fill them up but do not overstuff so they hold together while baking

Arrange and Sauce:

Place the filled shells into your prepared baking dish Nestle them side by side for even baking Pour the remaining enchilada sauce across the tops of the shells for moisture and flavor

Top with Cheese:

Sprinkle the rest of the cheddar cheese all over the top This is key for that golden bubbly crust

Bake:

Cover the dish with foil and bake for twenty five to thirty minutes until the cheese is melted and everything is piping hot

Garnish and Serve:

Let the casserole cool for a few minutes before serving Top each portion with fresh cilantro sour cream and a spoonful of pico de gallo for color and crunch

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My favorite part of this recipe is the cheesy topping that forms a bubbly crust in the oven Every time my family gathers around the table for taco stuffed shells we end up sharing stories from our workday and laughing through dinner

Storage Tips

Store leftovers tightly covered in the refrigerator for up to three days If you want to freeze the shells assemble fully without baking then wrap well and freeze for up to two months To reheat thaw overnight and bake uncovered at 350 degrees until hot and bubbly

Ingredient Substitutions

Switch ground beef for ground turkey or chicken if you prefer a lighter option Vegetarian crumbles also work well For a different flavor swap the cheddar for pepper jack or a Mexican cheese blend Red salsa can replace enchilada sauce in a pinch

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Serving Suggestions

Serve taco stuffed shells with a simple side salad or steamed veggies for a complete meal If you are feeding a crowd set up a toppings bar with extra fresh pico guacamole sliced olives and jalapenos It is also great alongside Spanish rice or refried beans

Taco Night History

Taking inspiration from both American taco night and classic Italian stuffed shells this mashup brings comfort food to a whole new level It is a perfect example of Tex Mex creativity that brings families together over cheesy hearty dishes like this one

Frequently Asked Questions

→ Can I use ground turkey instead of beef?

Yes, ground turkey pairs well with taco seasoning and enchilada sauce, making a lighter alternative.

→ What can I use if I don't have enchilada sauce?

Salsa or tomato sauce with added spices can substitute for enchilada sauce in this dish.

→ Are there other cheese options besides cheddar?

Monterey Jack, pepper jack, or a Mexican cheese blend are excellent alternatives to cheddar.

→ How do I prevent pasta shells from sticking together?

Rinse cooked shells in cold water immediately after draining to keep them from sticking.

→ Can I make the stuffed shells ahead of time?

Absolutely, assemble everything in advance and refrigerate. Bake when ready to serve.

→ What toppings work best?

Sour cream, cilantro, pico de gallo, sliced jalapeños, or chopped green onions add fresh flavor.