Get ready to revolutionize your dinner routine with Taco Stuffed Shells! This dish takes everything you love about classic stuffed pasta and infuses it with bold, zesty taco flavors. It’s a crowd-pleaser that’s surprisingly easy to whip up and perfect for any night of the week.
Why You’ll Love This Recipe
These Taco Stuffed Shells are more than just a meal; they’re an experience! Imagine tender pasta shells overflowing with seasoned ground beef, rich enchilada sauce, and gooey melted cheese. It’s a symphony of flavors and textures that will have everyone reaching for seconds.
- Quick & Easy: This recipe comes together in under an hour, making it ideal for busy weeknights.
- Flavorful Fusion: It perfectly blends the comforting appeal of stuffed shells with the exciting zest of tacos.
- Pantry-Friendly: You likely have most of the ingredients on hand already.
- Versatile: Easily customizable to fit your dietary preferences or what you have in the fridge.
- Perfect for Any Occasion: Whether it’s a family dinner or a casual get-together, these shells are always a hit.
Ingredients
Gather these simple ingredients to create your Taco Stuffed Shells:
- 1 pound ground beef: Or opt for ground chicken or turkey for a lighter alternative.
- 1 packet taco seasoning: Use store-bought or whip up your own blend.
- 20-24 jumbo pasta shells: It’s a good idea to cook a few extra, as some may tear during stuffing.
- 10-ounce can enchilada sauce: Store-bought works perfectly, or make your own from scratch.
- 2 cups shredded cheddar cheese: We recommend a creamy melt triple cheddar, but feel free to use your favorite! Pepper jack adds a nice kick.
Optional Toppings:
- ½ cup sour cream (or Greek yogurt for a healthier twist)
- ¼ cup chopped fresh cilantro
- Pico de gallo (store-bought or homemade)
Step-by-Step Instructions
Ready to make these delicious Taco Stuffed Shells? Here’s how:
- Prep the Oven & Pasta: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Cook the jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- Cook the Meat: In a large skillet over medium-high heat, brown and crumble the ground beef until fully cooked. Drain any excess grease and return the cooked meat to the skillet.
- Flavor the Filling: Add the taco seasoning and half of the enchilada sauce to the skillet with the ground beef. Simmer for 5-7 minutes, allowing the sauce to thicken and the flavors to meld.
- Add the Cheese: Stir 1 cup of shredded cheddar cheese into the taco meat mixture until well combined.
- Stuff the Shells: Carefully spoon the beef mixture into each cooked pasta shell. Arrange the stuffed shells in a single layer in your prepared baking dish.
- Sauce & Cheese Topping: Pour the remaining half of the enchilada sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
- Bake to Perfection: Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Cool & Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro, sour cream, and pico de gallo, if desired.
You Must Know
- Don’t Overcook Pasta: Cook your shells al dente (slightly firm) so they hold up to stuffing and baking without becoming mushy.
- Drain Grease: Be sure to thoroughly drain any excess grease from your ground beef to prevent a greasy final dish.
- Stuff Gently: While it’s normal for a few shells to tear, be gentle when stuffing to keep most of them intact.
Make Ahead and Storage
- Make Ahead: You can assemble the Taco Stuffed Shells ahead of time! After stuffing and arranging the shells in the baking dish, cover it tightly with plastic wrap, then aluminum foil. Freeze for up to 2-3 months. To bake from frozen, thaw overnight in the refrigerator. Then, remove the plastic wrap and foil, pour a little extra enchilada sauce over them, sprinkle with 1 cup of shredded cheddar cheese, cover with foil, and bake according to the instructions.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, place the shells in an oven preheated to 350°F (175°C) for about 15-20 minutes, or until heated through. Covering the dish with foil during reheating can prevent them from drying out.
Seasonal Variations
While this recipe is fantastic year-round, you can adapt it to the seasons!
- Summer Fresh: Add fresh corn kernels or diced bell peppers to the meat mixture for a burst of summer flavor and color.
- Fall Comfort: Stir in some roasted butternut squash or sweet potato cubes for a hearty, autumnal twist.
- Spring Light: Incorporate fresh spinach or finely diced zucchini into the filling for a lighter, veggie-packed option.
Serving Suggestions
These Taco Stuffed Shells are a complete meal on their own, but here are some ideas to round out your plate:
- Fresh Salad: A simple green salad with a zesty vinaigrette provides a nice contrast.
- Rice & Beans: Serve alongside a scoop of cilantro-lime rice and black beans for a more substantial meal.
- Tortilla Chips: A bowl of crispy tortilla chips with extra salsa and guacamole is always a welcome addition.
No-Bake Alternative
While the oven gives these shells a wonderful bubbly finish, you could adapt this concept for a skillet meal if you’re truly pressed for time or don’t want to turn on your oven. Cook the shells and meat mixture as directed. Instead of stuffing, combine the cooked shells directly with the sauced meat mixture and a generous amount of cheese in a large skillet. Heat through until the cheese is melted and bubbly. This won’t be “stuffed” but will still deliver all the great taco flavors!
Pro Tips
- Homemade Enchilada Sauce: If you have extra time, making your own enchilada sauce truly elevates this dish. A simple blend of tomato sauce, chili powder, cumin, garlic powder, and salt works wonders.
- Cheese Blends: Don’t limit yourself to just cheddar! A Mexican cheese blend, Monterey Jack, or even a smoked gouda can add unique depth.
- Spice It Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the meat mixture if you like extra heat.
- Don’t Waste Broken Shells: If a few shells break, don’t worry! You can still tear them up and mix them into the meat mixture to enjoy all the flavors.
Frequently Asked Questions
Q: Can I add vegetables to the filling? A: Absolutely! Spinach, mushrooms, and zucchini would be lovely additions. You can even use them to replace the ground beef for a meatless version.
Q: What if I don’t have sour cream for topping? A: Greek yogurt makes an excellent substitute for sour cream and adds a touch of tanginess.
Q: Can I make this gluten-free? A: Yes! Simply use gluten-free jumbo pasta shells. The rest of the ingredients are typically gluten-free, but always check labels to be sure.
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Taco Stuffed Shells: A Flavorful Twist on a Classic!
These Taco Stuffed Shells are like your favorite classic stuffed shells but with a taco twist. They’re easy to put together and ready in under an hour! This dish takes everything you love about classic stuffed pasta and infuses it with bold, zesty taco flavors. It’s a crowd-pleaser that’s surprisingly easy to whip up and perfect for any night of the week.
- Total Time: 50 minutes
- Yield: 6 servings
Ingredients
- 1 pound ground beef (or ground chicken or turkey)
- 1 packet taco seasoning (store-bought or homemade)
- 20–24 jumbo pasta shells
- 10 ounce can enchilada sauce (store-bought or homemade)
- 2 cups shredded cheddar cheese (or mozzarella, pepper jack, or a blend of your favorite cheeses)
Optional Toppings:
- ½ cup sour cream (or Greek yogurt)
- ¼ cup chopped fresh cilantro
- Pico de gallo (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Cook the jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- In a large skillet over medium-high heat, brown and crumble the ground beef until fully cooked. Drain any excess grease and return the cooked meat to the skillet.
- Add the taco seasoning and half of the enchilada sauce to the skillet with the ground beef. Simmer for 5-7 minutes, allowing the sauce to thicken and the flavors to meld.
- Stir 1 cup of shredded cheddar cheese into the taco meat mixture until well combined.
- Carefully spoon the beef mixture into each cooked pasta shell. Arrange the stuffed shells in a single layer in your prepared baking dish.
- Pour the remaining half of the enchilada sauce evenly over the stuffed shells.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro, sour cream, and pico de gallo, if desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, place the shells in an oven preheated to 350°F (175°C) for about 15-20 minutes, or until heated through. Covering the dish with foil during reheating can prevent them from drying out.
- You can use ground chicken or turkey instead of ground beef.
- If you don’t like cheddar cheese or prefer a different type of cheese, you can use mozzarella, pepper jack, or a blend of your favorite cheeses.
- If you don’t have sour cream, you can use Greek yogurt instead.
- You can add spinach, mushrooms, and zucchini to the filling, or use them in place of the ground beef for a meatless meal.
- This recipe can be made gluten-free by using gluten-free pasta shells.
- You can make this recipe ahead of time and freeze the assembled shells for later. To bake from frozen, thaw overnight in the refrigerator, then proceed with baking instructions, adding extra enchilada sauce and cheese before covering and baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish (or Dinner)
- Method: Baking
- Cuisine: American / Mexican-Inspired
