Taco Stuffed Shells

If you’re looking for an easy Mexican-inspired dish to include on your menu this week, Taco Stuffed Shells are a great choice! Jumbo pasta shells are stuffed with a hearty taco filling, covered with salsa, then smothered in melty cheese. The whole family will love this satisfying meal!

I’m all about recipe mash-ups. Let’s mix up some flavors and add some excitement to the menu! This recipe is a little Italian, a little Mexican, and a whole lot of American!

Stuffed Shells are a favorite around here. They are just so versatile; you can put just about any filling in them, and they taste delicious. Plus, it’s an easy meal to make that doesn’t take much time. It freezes well, too, so it’s great for meal planning.

This time, I wanted to feature my favorite taco toppings, so I added them to the filling. Feel free to customize the ingredients with your favorite taco ingredients!

Ingredients for Taco Stuffed Pasta Shells

Here’s what you need to make these stuffed taco shells:

• Jumbo pasta shells (about 20)
• Olive oil
• Chopped onion
• Minced garlic
• Lean ground beef
• Taco seasoning (try my homemade version!)
• Water
• Refried beans
• Sweet corn (drained)
• Rotel tomatoes (NOT drained!)
• Minced jalapeno
• Shredded Mexican cheese blend
• Chunky salsa
• Chopped green onions or cilantro for garnish (optional)

Scroll to the end of the post for a recipe card with a detailed ingredient list and instructions!

How to make Taco Stuffed Shells

1. PREPARE: Preheat oven to 350 degrees F, and prepare a 9 X 13-inch baking dish by spraying it with nonstick cooking spray. Cook the jumbo shells in a large pot of salted water according to the package directions for “pre-bake cooking” (about 9 minutes). Drain and set aside.
2. GROUND BEEF FILLING: Pour the olive oil into a large skillet and warm over medium heat. Sautée the garlic and onion until fragrant, about 3 minutes. Add the ground beef to the skillet and cook until brown. Next, add the homemade taco seasoning, water, refried beans, drained corn, and Rotel tomatoes (and minced jalapeno, if using.) Stir until well combined and let simmer for about 5 minutes.
3. STUFF THE SHELLS: Put the ground beef mixture into each of the cooked pasta shells and place them into the casserole dish in a single layer. I like to use a large spoon. You may have a small amount of the taco mixture left over – warm it up and use it in a salad for tomorrow’s lunch, or enjoy it as tacos! Next, spoon about a tablespoon of the salsa over the top of each shell.
4. BAKE: Cover the pan with aluminum foil and bake for 30 minutes. Then remove the foil and sprinkle the shredded Mexican cheese over the top of the stuffed shells. Return the dish to the oven to bake uncovered for another 5 – 10 minutes or until the cheese is melted. Sprinkle with green onions and cilantro before serving, if desired.

Recipe Variations

• You can omit the corn, Rotel, or jalapeno as desired and/or substitute other favorite toppings such as black beans, finely chopped black olives, diced bell peppers, etc.
• Add a spoonful of sour cream or guacamole when serving for extra flavor!
• Cover shells with taco sauce instead of salsa.
• You can use other cheeses, like cheddar cheese, Monterey Jack cheese, etc.

FAQs

How do I store leftover Taco Stuffed Shells?

Cover the baking dish tightly with foil or transfer leftovers to an airtight container and store the shells in the fridge for 2-3 days. Reheat in the microwave or in a 350-degree oven until warmed through.

Can I make this meal ahead of time?

You can make this dish in the morning for tonight’s dinner! Make this as directed up to 8 hours in advance, then cover tightly with foil and refrigerate until you are ready to bake them. If you make them much earlier than that, the shells may get a little soggy and not turn out well.

Can I freeze Taco Stuffed Shells?

Stuffed shells are one of my favorite freezer meals! You can store them in the freezer once they are assembled in the baking dish. Cover them tightly with foil and freeze for up to one month. 

To thaw, transfer the dish to the fridge overnight (or the morning before you plan to cook it). Let the dish sit at room temperature while the oven preheats, then bake as directed.

More Stuffed Shell Recipes

Try one of these variations next time!

• Pepperoni Pizza Stuffed Shells
• Classic Baked Stuffed Shells
• Chicken Alfredo Stuffed Shells
• Easy Stuffed Shells with Cottage Cheese

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