Taco Stuffed Shells are the perfect mix of tacos and pasta!
It’s the perfect fusion of two beloved dishes, combining the bold flavors of a classic taco with the comforting texture of pasta shells.
Whether you’re planning a family dinner or looking to impress guests, this recipe is a guaranteed hit. Plus, it’s easy to prepare and customizable to suit your taste buds.
To make this recipe (serving size is 6), you will need large pasta shells, ground beef, taco seasoning, salsa and cheddar cheese. The shells are boiled and then stuffed with the taco meat and cheese.
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Ingredients for easy taco stuffed shells
Jumbo Pasta Shells – cook until the pasta is el dente or slightly firm when stuff them. The pasta will finish cooking when you place it in the oven.
Ground Beef – I actually used ground turkey because it’s healthier and cheaper! But you can use either one. Remember to drain the excess fat browning the meat.
Taco Seasoning – Feel free to use your favorite homemade taco seasoning or store bought.
Water
Salsa – Use your favorite store bought salsa or you can use this easy homemade salsa recipe.
Shredded cheese – You can use shredded cheddar cheese, or Mexican shredded cheese.
PRODUCTS NEEDED:
How to make Taco Stuffed Shells
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside.
Preheat your oven to 350°F
In a large skillet, brown the ground beef over medium to medium-high heat.
Drain excess grease.
Stir in the taco seasoning packet (or homemade seasoning), and add 2/3 cup of water. Mix well and let it simmer for about 5 minutes until the sauce thickens.
Stir in one cup of cheese and one cup of salsa to the taco meat.
Fill each cooked pasta shell with the taco meat mixture.
Places stuffed shells in the casserole dish.
Top the stuffed taco shells with the remainder of the salsa and shredded cheese.
Place in oven for 15 to 20 minutes.
Serve and Garnish
Remove the taco stuffed shells from the oven and let them cool for a few minutes.
Just like tacos, you can add as little or as many of your favorite toppings. A few ingredients you might enjoy adding:
- Chopped cilantro
- Guacamole or sliced avocado
- Sour Cream
- Diced onions and jalapeno
Taco Stuffed Shells are a delightful combination of flavors and textures, perfect for a cozy family dinner or a gathering with friends.
This easy stuffed shells recipe is versatile, allowing you to swap out ingredients or add your favorite taco toppings. Enjoy this delicious dish that’s sure to become a new favorite in your home!
How to Store Stuffed Taco Shells
After enjoying your delicious Taco Stuffed Shells, you might find yourself with some leftovers. Here’s how to properly store them to keep their flavor and freshness intact:
Refrigerating:
- Cool Down: Allow the stuffed shells to cool to room temperature before storing them. This helps prevent condensation, which can make the shells soggy.
- Airtight Container: Transfer the cooled shells into an airtight container. You can store them in a single layer, or if stacking is necessary, place a piece of parchment or wax paper between the layers to prevent sticking.
- Refrigeration Time: Store the container in the refrigerator. Taco Stuffed Shells will stay fresh for up to 3-4 days when properly refrigerated.
Freezing:
- Prepping for Freezing: If you plan to freeze the stuffed shells, it’s best to do so before baking them. Assemble the shells and place them in a freezer-safe dish. If they’re already baked, you can still freeze them, but they may lose a bit of their original texture.
- Flash Freeze: To prevent the shells from sticking together, you can flash freeze them first by placing them on a baking sheet in a single layer and freezing until solid (about 1-2 hours). After they are frozen, transfer the shells to a freezer-safe container or a resealable plastic bag.
- Storage Time: Frozen stuffed shells can be stored for up to 2-3 months. Be sure to label the container with the date so you know when they were frozen.
Reheating:
- Refrigerated Shells: To reheat refrigerated taco stuffed shells, preheat your oven to 350°F (175°C). Place the shells in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes, though the texture may not be as crisp as when reheated in the oven.
- Frozen Shells: For frozen shells, it’s best to thaw them overnight in the refrigerator before reheating. Once thawed, follow the reheating instructions for refrigerated shells. If you need to bake them straight from the freezer, increase the baking time to 30-35 minutes, covered, at 350°, then uncover and bake for an additional 10-15 minutes.
Storing your Taco Stuffed Shells properly ensures you can enjoy this tasty dish even days later, with minimal loss of flavor or texture!
Taco Stuffed Shells
Stuffed Taco Shells are the perfect fusion of two beloved dishes, combining the bold flavors of a classic taco with the comforting texture of pasta shells.
Ingredients
- 12 ounces jumbo pasta shells
- 1 pound ground beef
- 1 oz packet taco seasoning
- ⅔ cup water
- 1 ½ cups salsa divided
- 2 cups shredded Mexican cheese, divided
- Optional garnishes – Diced tomatoes, sour cream, diced onion, diced jalapeño, chopped cilantro.
Instructions
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside.
Preheat your oven to 350°F
In a large skillet, brown the ground beef over medium to medium-high heat.
Drain excess grease.
Stir in the taco seasoning packet (or homemade seasoning), and add 2/3 cup of water. Mix well and let it simmer for about 5 minutes until the sauce thickens.
Stir in one cup of cheese and one cup of salsa to the taco meat.
Fill each cooked pasta shell with the taco meat mixture.
Places stuffed shells in the casserole dish.
Top the stuffed taco shells with the remainder of the salsa and shredded cheese.
Place in oven for 15 to 20 minutes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 480Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 104mgSodium: 1036mgCarbohydrates: 28gFiber: 4gSugar: 6gProtein: 34g
