This post may contain affiliate links. Please read our disclosure policy.
This easy Taco Stuffed Shells recipe combines the bold, zesty flavors of tacos with the comfort of baked pasta shells, creating a satisfying and family-friendly dinner.
Cheesy, saucy, and perfectly seasoned, each shell is packed with a savory filling that makes every bite delicious.
If you love fun twists on classic taco night, be sure to try my Crockpot Taco Chicken Chili, Blackened Salmon Tacos, and Rotisserie Chicken Tacos—each packed with flavor and perfect for busy weeknights.
Why You’ll Love This Taco Stuffed Shells Recipe
- Fun and flavorful: A creative casserole dish mash-up of tacos and pasta your family will request again and again.
- Cheesy and comforting: A gooey, melty topping that pairs perfectly with the seasoned beef filling. It would also go well with mango black bean salsa or homemade pico de gallo.
- Great for leftovers: Makes enough to meal prep, freeze, or enjoy for lunches the next day.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Ground Beef: A hearty base seasoned with classic taco flavor.
- Taco Seasoning Mix: Convenient and perfectly balanced for quick flavor. (I like to make my own taco seasoning.)
- Salsa: Adds moisture and delicious Tex-Mex flavor.
- Jumbo Pasta Shells: These jumbo shells make the perfect vessel to hold the cheesy taco filling.
- Shredded Cheeses: Cheddar and Monterey Jack melt beautifully for a creamy finish.
How to Make This Taco Stuffed Shells Recipe
Here are the step-by-step instructions for making this recipe:
Step 1: Preheat oven to 350°F and grease a 9×13 baking dish.
Step 2: In a large skillet, cook ground beef over medium heat until no longer pink. Drain excess grease (Photo 1).
Step 3: Stir in taco seasoning mix and salsa. Cook 2–3 minutes, until heated through. Remove taco meat from heat and stir in diced green chilies and ½ cup each of cheddar and Monterey Jack cheese (Photo 2).
Step 4: Spoon beef mixture into cooked pasta shells and arrange in baking dish (Photos 3 and 4).
Step 6: Sprinkle remaining shredded cheese over the shells.
Step 7: Cover with foil and bake 25–30 minutes, until hot and bubbly.
Step 8: Remove foil and bake 5 more minutes for a golden finish. Serve warm with your favorite taco toppings.
Tips for Success
- Cook the shells al dente to prevent tearing during stuffing.
- Add diced jalapeños for extra heat or black beans for added substance.
- Freeze unbaked stuffed shells for future easy dinners.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
Frequently Asked Questions
Yes—ground turkey makes a great lean substitute.
Absolutely. Assemble, cover, and refrigerate up to 24 hours before baking.
Yes—freeze before baking for best results and add a few extra baking minutes when cooking from frozen.
More Easy Dinner Recipes
- Sheet Pan Chicken Fajitas
- French Onion Meatballs
- Chili Cornbread Casserole
- Skillet Lasagna
- Quinoa Stuffed Peppers
If you make this taco stuffed shells recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Taco Stuffed Shells Recipe
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning, 1.25 ounces
- 1 cup salsa
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 can diced green chilies, 4 ounces, drained
- 12 ounces jumbo pasta shells, cooked according to package instructions
Optional toppings
- fresh tomatoes, chopped
- avocado, diced
- sour cream
- fresh cilantro, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large skillet, cook the ground beef over medium heat until browned and no longer pink. Drain excess grease from the skillet.
- Stir in the taco seasoning mix and salsa. Cook for an additional 2-3 minutes, until heated through and well combined.
- Remove the skillet from the heat and stir in 1/2 cup of each type of shredded cheese and the diced green chilies.
- Spoon the beef mixture into the cooked pasta shells, filling each shell generously. Place the filled shells in the prepared baking dish.
- Sprinkle the remaining shredded cheese evenly over the stuffed shells.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5 minutes, or until the cheese is lightly golden brown.
- Serve the Taco Stuffed Shells hot, garnished with your choice of toppings, such as chopped tomatoes, diced avocado, sour cream, or chopped cilantro. Enjoy!
Notes
- Cook the shells al dente to prevent tearing during stuffing.
- Add diced jalapeños for extra heat or black beans for added substance.
- Freeze unbaked stuffed shells for future easy dinners.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
