Easy Taco Stuffed Shells Recipe
Change up your Taco Tuesday with these Taco Stuffed Shells. A fun and delicious twist on the classic stuffed shells recipe. Jumbo pasta shells filled with all of the taco flavors you love.
Servings: 4 servings
Equipment
- skillet
- large pot
- cutting board
- knife
- Large bowl
- wooden spoon
- 9 x 13 inch baking dish
Ingredients
- 20 jumbo pasta shells
- 1 pound lean ground beef
- 1 package taco seasoning (or use 3 tablespoons homemade taco seasoning)
- 24 ounce jar chunk salsa
- 8 ounces Fiesta cheese blend, shredded
- 2 Roma tomatoes, diced
- fresh cilantro, chopped
Instructions
- Preheat the oven to 350 degrees, and spray a 9×13-inch casserole dish with nonstick spray.
- In a large skillet, brown the ground beef over medium heat, breaking the meat apart it cooks. Drain off the grease, and pour the cooked meat into a large bowl.
- While the meat is cooking, fill a large pot halfway with water, and bring it to a boil. Add the jumbo shells, and cook until al dente. Refer to the time chart on the box of noodles.
- Add the taco seasoning to the meat mixture, and stir well.
- Then add half of the salsa and half of the cheese, and stir to combine. Set aside.
- Once the shells are cooked, drain the water, and rinse the shells with cold water to cool them a bit for easier handling.
- Fill the shells with a heaping spoonful of the taco meat mixture, and place in a single layer in the prepared casserole dish.
- Pour the remaining salsa over the shells and top with the remaining cheese. Add the diced tomatoes and chopped cilantro over top of the cheese.
- Bake for 30 minutes. Remove from the oven, and serve.
Notes
- Try using ground turkey or chicken in place of ground beef.
- Prefer to use a plant-based meat product? This recipe would be delicious with that and perfect for meatless meals.
- You can also use enchilada sauce or spicy salsa in place of chunky salsa.
- Use your favorite kind of cheese for these stuffed shells. A combination of cheddar and Monterey Jack, or even pepper jack would be super yummy.
- Don’t forget to have your favorite taco toppings available. Sliced avocado, guacamole, diced onions, more diced tomatoes, pico de Gallo, and sliced green onions are all great options.
- Store leftover cooled taco pasta shells in an airtight container for up to 5 days in the fridge. This is a perfect recipe to make for meal-prepping for the week.
- From experience, cook a few more shells than you need. Sometimes they break while boiling.
- Adding black beans to the taco meat mixture is a great way to add a little fiber.