Taco Stuffed Shells

If you’ve ever found yourself torn between making tacos or pasta for dinner, Taco Stuffed Shells is the flavorful fusion you never knew you needed! Combining the bold spices of taco filling with the comforting texture of jumbo pasta shells, this dish is a fun, satisfying, and crowd-pleasing way to reinvent taco night.

Whether you’re feeding picky kids, hungry teens, or a crowd at a potluck, this recipe is a guaranteed winner. It’s cheesy, zesty, and perfectly hearty — like the best of both worlds in one bite.

🌮 Why You’ll Love This Recipe

Taco Stuffed Shells are exactly what they sound like: big, tender pasta shells stuffed with seasoned taco meat, bathed in tomato sauce, and finished with melty cheese. But it’s not just about novelty — it’s about flavor and ease. You get all the elements of a taco night (beef, spice, toppings) packed neatly into a pasta dish that feels like comfort food deluxe.

What makes this dish a home run:

Family-Friendly: Kids love it, adults crave it, and everyone asks for seconds.

Great for Meal Prep: Make ahead, freeze it, or reheat leftovers — it’s versatile.

Customizable: Swap the beef for turkey, beans, or even a vegetarian crumble.

🛒 Ingredients You’ll Need

Here’s everything you need to make a pan of delicious Taco Stuffed Shells:

🌮 For the Shells & Filling:

1 (12-ounce) package jumbo pasta shells – These will be cooked and stuffed.

1 pound lean ground beef – Use ground turkey or chicken as an alternative.

1/2 cup chopped onion – Adds flavor and texture.

1 (1.25-ounce) packet taco seasoning mix – Your shortcut to bold taco flavor.

1 (8-ounce) can tomato sauce – Forms the base of your taco-style sauce.

1 cup water – Helps to simmer the meat mixture and blend flavors.

1 (4-ounce) can diced green chilies, drained – Adds a mild heat and depth of flavor.

🧀 Topping Ideas (optional but highly encouraged):

Shredded Mexican blend cheese or cheddar

Chopped green onions

Sliced black olives

Sour cream

Fresh cilantro

Salsa or pico de gallo

Crushed tortilla chips for crunch!

👩‍🍳 How To Make Taco Stuffed Shells

This recipe is straightforward and comes together in about an hour, with most of the time hands-off. Here’s how to make it step-by-step:

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse with cool water to prevent sticking. Set aside.

2. Make the Taco Meat

In a large skillet over medium heat, brown the ground beef with the chopped onion until no longer pink. Drain excess grease. Add the taco seasoning packet, tomato sauce, water, and green chilies. Stir to combine and simmer for 5–7 minutes until thickened and flavorful.

3. Stuff the Shells

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Take each cooked pasta shell and spoon in a heaping tablespoon of the meat mixture. Place them in the baking dish in rows.

4. Top & Bake

Optional: Pour a little extra tomato sauce or enchilada sauce over the shells for more moisture. Sprinkle shredded cheese generously over the top. Cover with foil and bake for 25–30 minutes, then uncover and bake an additional 5–10 minutes until bubbly and golden.

5. Garnish & Serve

Top with your favorite taco fixings: sour cream, green onions, cilantro, or diced tomatoes. Serve with a side salad, refried beans, or Mexican rice.

🍽️ Tips for the Best Taco Stuffed Shells

Don’t Overcook the Pasta – You want the shells firm enough to hold their shape.

Use Freshly Shredded Cheese – It melts better and adds extra creaminess.

Spice Level Control – Use mild chilies for a family-friendly version, or add jalapeños for more heat.

Make It Creamy – Stir a spoonful of cream cheese into the beef mixture before stuffing for an extra-rich filling.

Freeze for Later – Assemble the shells, freeze before baking, and bake straight from the freezer (just add 15–20 minutes to the bake time).

🧊 Storage & Make-Ahead Instructions

To Store: Place leftovers in an airtight container and refrigerate for up to 4 days.

To Reheat: Microwave individual portions or reheat covered in the oven at 350°F until warm.

To Freeze: Assemble the casserole up to the baking step, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 350°F for 45–50 minutes, covered, then uncover to finish.

🌟 Variations & Swaps

Love this recipe and want to change it up? Try these tasty ideas:

Vegetarian Version: Swap ground beef for black beans or a plant-based ground.

Creamy Enchilada Style: Use a mix of red enchilada sauce and sour cream for a tangy topping.

Buffalo Chicken Stuffed Shells: Replace beef with shredded buffalo chicken, ranch dressing, and mozzarella.

🥳 Perfect For Parties & Weeknights

Taco Stuffed Shells are easy enough for a weeknight meal but impressive enough for serving guests. You can even prep them in advance and pop them in the oven when ready to eat — it’s the ultimate “wow” dish with very little stress.

📋 Final Recipe Card

Taco Stuffed Shells

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6

Calories per serving: ~425 (varies with toppings)

Ingredients:

1 (12 oz) box jumbo pasta shells

1 lb lean ground beef

1/2 cup chopped onion

1 (1.25 oz) taco seasoning mix

1 (8 oz) can tomato sauce

1 cup water

1 (4 oz) can diced green chilies, drained

Optional: 1–2 cups shredded cheese, toppings as desired

Instructions:

Cook shells al dente; drain and set aside.

In a skillet, brown beef and onion. Drain.

Add taco seasoning, tomato sauce, water, and chilies. Simmer 5–7 min.

Preheat oven to 350°F. Stuff shells with meat mixture and arrange in baking dish.

Top with extra sauce and cheese. Bake 25–30 min covered, then 5–10 min uncovered.

Garnish and serve!