Taco Stuffed Shells Taste

These Taco Stuffed Shells are a fun and flavorful spin on the classic stuffed pasta shells, combining the comforting texture of pasta with the bold, familiar tastes of a taco dinner. Ready in under an hour, this dish is perfect for bringing a little excitement to your weeknight meal while using accessible ingredients you probably already have in your kitchen.

I first made these on a chilly Friday night when I wanted something cozy but different. Now my whole family looks forward to Taco Tuesday with a pasta twist, and these shells never last long on the dinner table.

Ingredients

• Ground beef: choose fresh and lean for the best texture you can also use ground chicken or turkey for a lighter option
• Taco seasoning: opt for your favorite brand or homemade mix to control spice levels
• Jumbo pasta shells: use high-quality pasta and cook until just al dente to avoid tearing when stuffing
• Enchilada sauce: select a good store-bought brand or make your own for a fresh flavor
• Shredded cheddar cheese: pick a sharp cheddar or a creamy blend for meltiness and richness
• Sour cream: adds cool creaminess as a topping and balances the spices
• Fresh cilantro: use vibrant green leaves chopped finely for garnish
• Pico de gallo: store-bought or homemade adds a fresh, tangy bite if you want it

Instructions

Sauté the Ground Beef:

In a large skillet over mediumhigh heat add the ground beef and cook until browned and crumbled. Drain off any excess grease then return the meat to the pan preparing it for seasoning.

Season the Meat:

Sprinkle the taco seasoning over the beef. Pour in half the can of enchilada sauce. Stir and simmer for five to seven minutes until the mixture thickens and flavors meld.

Prepare the Pasta Shells:

While the meat simmers, cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse the shells under cold water carefully so they do not stick or break.

Combine Cheese with Meat:

Add one cup of shredded cheddar cheese into the taco beef mixture and gently stir until the cheese starts melting and blends throughout.

Stuff the Shells:

Spoon the cheesy taco mixture into each cooked pasta shell, filling them completely but gently to keep the shells intact.

Arrange in Baking Dish:

Place the stuffed shells side by side in a sprayed nine by thirteen inch baking dish, making sure they fit snugly but not crowded.

Top with Sauce and Cheese:

Pour the remaining half of the enchilada sauce evenly over the shells, then sprinkle the last half cup of cheddar cheese on top to create a rich cheesy blanket.

Bake and Finish:

Cover the dish with foil and bake at three fifty degrees Fahrenheit for twentyfive to thirty minutes until the cheese is melted and bubbly. Let the dish cool slightly before serving.

Garnish and Serve:

Sprinkle chopped fresh cilantro on top and offer dollops of sour cream and pico de gallo on the side as fresh accompaniments.

One of my favorite parts of this recipe is the enchilada sauce layer which cushions the shells during baking and keeps every bite moist. It reminds me of family dinners where everyone gathers around the table sharing stories and seconds even before the plates are empty.

Storage Tips

Store leftovers in an airtight container inside the refrigerator and use within three to four days for the best flavor and texture. To reheat warm in a preheated oven covered with foil to avoid overbrowning the cheese.

Ingredient Substitutions

For a lighter version swap hamburger for ground turkey or chicken. You can also make it vegetarian by replacing meat with sautéed mushrooms spinach or zucchini. Try mozzarella or pepper jack cheese for different flavor profiles.

Serving Suggestions

Serve with a fresh green salad or Mexican street corn for a complete meal. Sour cream and pico de gallo on the side brighten and balance the richness.

These Taco Stuffed Shells make a comforting crowd pleaser for weeknight dinners. Pair with simple sides like a green salad and enjoy.

Common Recipe Questions

→ Can I add vegetables to this dish?

Yes, spinach, mushrooms, or zucchini can be added to the filling or substituted for ground meat for a veggie-forward version.

→ What alternatives to ground beef work well?

Ground chicken or turkey are great choices for a lighter or different flavor profile.

→ Which cheeses can be used besides cheddar?

Mozzarella, pepper jack, or a blend of favorite cheeses can be used to add different textures and tastes.

→ Is it possible to use homemade enchilada sauce?

Absolutely, a sauce made from tomato sauce, chili powder, cumin, garlic powder, and salt works well.

→ How can leftovers be stored and reheated?

Store leftovers in an airtight container in the fridge for 3-4 days and reheat in the oven at 350°F until warmed through.