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Taco Stuffed Shells

If you're craving a fun twist on taco night, these Taco Stuffed Shells combine the heartiness of pasta with your favorite Mexican flavors for a satisfying fusion dish. Perfect for meal prep, potlucks, or a comforting weeknight dinner, they offer a creative alternative to traditional tacos with a delicious, cheesy finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 20 jumbo pasta shells about 6 oz total; cook until al dente
  • 1 lb ground beef or ground turkey
  • 1 small onion, finely chopped
  • 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
  • 2/3 cup water
  • 1 cup salsa mild or medium
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese or Mexican blend
  • 1 (10 oz) can diced tomatoes with green chilies drained (such as Rotel)
  • 1/2 cup sour cream optional, for garnish
  • 2 green onions, sliced for garnish
  • fresh cilantro, chopped optional, for garnish
  • nonstick spray or oil for greasing the baking dish

Equipment

  • Large pot
  • Skillet
  • Baking sheet
  • Baking dish

Method
 

  1. Preheat your oven to 350°F / 175°C. Bring a large pot of salted water to a boil and cook the 20 jumbo pasta shells for about 9 minutes until al dente. Drain and spread the shells on a baking sheet to prevent sticking.
  2. In a large skillet over medium heat, brown the 1 lb of ground beef (or turkey) together with the 1 small finely chopped onion until fully cooked. Drain off any excess grease.
  3. Add 1 packet taco seasoning and 2/3 cup water to the skillet. Simmer the mixture for 3-4 minutes until it thickens, then stir in the drained diced tomatoes with green chilies.
  4. Lightly coat a baking dish with nonstick spray or a drizzle of oil. Fill each pasta shell generously with the taco meat mixture and arrange them in the dish.
  5. Top the stuffed shells with 1 cup salsa, 1 cup shredded cheddar cheese, and 1 cup shredded Monterey Jack cheese.
  6. Cover the dish with foil and bake until the dish is bubbling and the cheese has melted to golden perfection.
  7. Before serving, garnish with a dollop of sour cream, sliced green onions, and a sprinkle of fresh cilantro if desired.

Notes

These Taco Stuffed Shells are a fun fusion of Mexican flavors and Italian pasta that can be easily adapted to your taste. For a vegetarian twist, try substituting black beans for ground meat, and experiment with different cheeses like pepper jack or cotija. The shells freeze beautifully, so consider making extra to save time on busy nights. Using high-quality salsa and freshly shredded cheese can really elevate the overall flavor of the dish.