Taco Stuffed Shells
These stuffed shells are filled with seasoned taco meat and covered with salsa and cheese for a delicious Mexican inspired dinner.
Taco Stuffed Shells are a delightful twist on traditional tacos.
Ideal for family dinners or casual get-togethers, this dish is a sure crowd-pleaser any time of year.
It's perfect for Cinco de Mayo, Taco Tuesday, or anytime you crave tacos.
Not only is this recipe simple to prepare, taking roughly 40 minutes from start to finish, but it also offers a fun and interactive way to enjoy tacos.
With the ability to customize toppings, each person can make their serving specific to what they like.
Whether served on a busy weekday night or at a weekend gathering, these taco stuffed shells are set to become a beloved staple.
Ingredients
Large pasta shells - Choose large-sized shells as they are easier to stuff and hold the filling well.
Ground beef -Ground beef is great, but you can also use ground turkey if you prefer.
Salsa - A chunky medium salsa gives a nice texture and spice. Feel free to adjust the heat level according to your preference.
Shredded cheddar cheese - I love the meltiness of cheddar, but a blend of Mexican cheeses can add a nice variety.
Green pepper - Freshly chopped green pepper, but feel free to use whatever color you want.
Onion
Cumin, garlic powder, onion powder, smoked paprika, salt - This combination of spices brings the classic taco flavors to life. Adjust the seasoning to taste after mixing them with the beef.
Cooking oil - A neutral oil like canola or vegetable oil is perfect for sautéing the vegetables.
Optional taco toppings - Sour cream, fresh cilantro, extra salsa, and black olives are great options.
How to Make
Prepare the baking dish and preheat the oven to 375°F. Lightly grease a 9x13 inch baking pan and set aside.
Prep the vegetables: Start by finely chopping the green pepper and onion. In a skillet, heat your cooking oil over medium heat. Sauté the onion and green pepper until the onion becomes translucent and the pepper softens.
Cook the beef: Add the ground beef to the skillet along with the cumin, garlic powder, onion powder, smoked paprika, and salt. Stir and crumble the beef as it cooks until it's thoroughly browned and cooked through.
Prepare the pasta shells: Meanwhile, bring a large pot of salted water to a boil. Add the pasta shells and cook them to al dente according to the package directions. Drain well and set aside to cool slightly so they can be handled.
Combine the filling: Once the beef is cooked, stir in 1 cup of salsa and ½ cup of shredded cheddar cheese. Mix until the cheese has melted and the ingredients are well combined.
Stuff the shells: Scoop the ground beef mixture into each pasta shell. Arrange the stuffed shells in the prepared baking dish.
Assemble the dish: Pour the remaining 1 cup of salsa over and around the stuffed shells in the baking dish. Sprinkle the top evenly with the remaining 1 cup of shredded cheese.
Bake: Place the baking dish in the preheated oven and bake for about 20 minutes, or until everything is heated through and the cheese on top is bubbly and lightly browned.
Serve: Enjoy the taco stuffed shells warm, garnished with any additional taco toppings like sour cream, fresh cilantro, more salsa, or black olives. This dish is perfect for a cozy family dinner or as a fun twist on taco night.
Tips & Tricks
- Spice it up: If you enjoy a bit of heat, consider adding chopped jalapeños to the beef mixture or using a spicier salsa.
- Cheese variations: Experiment with different types of cheese for topping and mixing into the beef. A mix of cheddar and Monterey Jack is a great combo.
- Cook shells perfectly: To avoid overcooked pasta that tears when stuffing, cook your shells until just al dente. They will continue to cook in the oven.
- Freeze for later: These stuffed shells freeze well. Prepare everything up to the baking step, then cover tightly and freeze. Bake from frozen by adding about 10-15 minutes to the cooking time.
- Double duty: While cooking the beef, you might want to prepare a double batch and freeze half for an even quicker meal next time. Just thaw and reheat for stuffing shells or use in a different recipe.
Leftovers
If you end up with leftover taco stuffed shells, it's easy to store them and reheat them later.
Storing leftovers:
- Let the stuffed shells cool to room temperature before storing to prevent moisture build-up/condensation.
- Place the cooled shells in an airtight container. If stacking shells, you can use parchment paper between layers to prevent them from sticking together. Alternatively, you can cover the baking dish with plastic wrap.
- Refrigerate the leftovers and aim to consume them within 3 to 4 days.
Reheating:
- To reheat, simply place the desired amount of stuffed shells in a microwave-safe dish, cover loosely, and microwave until heated through. This usually takes about 2-3 minutes, depending on the number of shells and the microwave power.
- You can also reheat them in the oven. Preheat your oven to 350°F, cover the shells with aluminum foil to prevent them from drying out, and heat for about 15 minutes or until heated through.
Serving Suggestions
- Cilantro Lime Rice
- Spanish Rice
- Corn Salad: Serve a refreshing salad made from sweet corn, cucumber, red onions, and a light vinaigrette.
- Guacamole: Homemade or store-bought.
- Refried Beans: A warm side of refried beans.
- Mexican Street Corn (Elote): Grilled corn coated in a creamy, spicy sauce topped with cheese and lime, which brings out a smoky flavor that goes well with the taco seasoning.
- Jicama Slaw
- Chips and Salsa
- Green Salad with Avocado Dressing: A simple green salad dressed in a creamy avocado dressing pairs nicely.
- Roasted Vegetables: A mix of roasted vegetables like bell peppers, zucchini, and onions.
- Queso Dip: Serve a warm queso dip to drizzle over the stuffed shells or for dipping tortilla chips.
Taco Stuffed Shells
Ingredients
- 24 large pasta shells
- 1 pound ground beef
- 2 cups salsa
- 1 ½ cups cheddar cheese shredded
- 1 medium green bell pepper
- ½ medium onion
- 1 ½ teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- cooking oil
- Optional- taco toppings- sour cream fresh cilantro, salsa, black olives etc.
Instructions
- Preheat your oven to 375°F and grease a 9x13 inch baking dish.
- Sauté chopped green pepper and onion in oil in a skillet over medium heat until softened. Add ground beef, cumin, garlic powder, onion powder, smoked paprika, and salt. Cook until beef is browned.
- Boil pasta shells until al dente, drain, and set aside.
- Mix 1 cup of salsa and ½ cup of shredded cheese into the cooked beef. Stir until cheese melts.
- Stuff each shell with the beef mixture and place in the baking dish. Pour remaining salsa over the shells and top with the rest of the cheese.
- Bake for 20 minutes until heated through and cheese is bubbly.
Notes
Shells can be prepared ahead and baked just before serving.
Nutritional information is an estimate and can vary based on ingredient choices and portion sizes.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
