Dinner

Taco Stuffed Shells Recipe

Name: Taco Stuffed Shells Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-American
Ingredients: 24 jumbo pasta shells; ½ tbsp olive oil; ½ onion, chopped; 1 lb. ground beef; 1 packet taco seasoning (or 3 tbsp); 1 cup salsa; 4 oz. cream cheese; 1 cup shredded cheddar cheese; Sour cream, for drizzling; 2 roma tomatoes, chopped; ¼ cup chopped green onion; 2 tbsp chopped cilantro

ByMaya Arden April 1, 2026April 1, 2026

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Introduction

Taco stuffed shells combine the comforting texture of pasta with the bold flavors of a classic taco filling. This dish is a fun twist that’s perfect for family dinners or casual gatherings, bringing together cheesy, savory, and fresh elements all in one bite.

A white rectangular baking dish filled with stuffed pasta shells arranged in a single layer, each shell covered with melted orange cheese and bits of brown meat. On top, there are small dollops of white sauce scattered unevenly, along with bright red diced tomatoes and finely chopped green herbs spread across the dish. Next to the baking dish is a white bowl filled with more diced red tomatoes, all set on a white marbled surface with a red and white striped cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 jumbo pasta shells
½ tbsp olive oil

½ onion, chopped
1 lb. ground beef

1 packet taco seasoning (or 3 tbsp)
1 cup salsa

4 oz. cream cheese
1 cup shredded cheddar cheese
Sour cream (for topping)

2 roma tomatoes, chopped
¼ cup chopped green onion
2 tbsp chopped cilantro

Instructions

Step 1: Preheat your oven to 350°F. Cook the jumbo pasta shells following the package instructions, then drain and let them dry on a layer of paper towels to prevent sticking.
Step 2: Heat olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt, cooking until softened, about 3-4 minutes.
Step 3: Add the ground beef and taco seasoning to the skillet. Cook until the beef is browned, breaking it up as it cooks. Drain any excess grease.

Step 4: Stir in the salsa and cream cheese. Continue stirring until the cream cheese melts and blends smoothly with the meat mixture.
Step 5: Spoon the taco meat mixture into each cooked pasta shell. Arrange the stuffed shells in a greased casserole dish and sprinkle shredded cheddar cheese evenly over the top.
Step 6: Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes until the cheese is melted and bubbly.

Step 7: Remove from the oven and top with sour cream, chopped tomatoes, green onion, and cilantro before serving.

Tips & Variations

For a lighter version, substitute ground turkey or chicken for the beef.
Use pepper jack cheese instead of cheddar for a spicy kick.

Add black beans or corn to the meat mixture for more texture and flavor.
Try topping with avocado slices for extra creaminess.

Storage

Store any leftover taco stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain texture, or microwave gently on medium power.

How to Serve

A white rectangular baking dish filled with large pasta shells stuffed with a brown meat filling, layered evenly to cover the bottom. Each shell is topped with melted orange cheddar cheese that stretches across the shells, with white sour cream dollops scattered on top. Bright red diced tomatoes and finely chopped green onions are sprinkled over the dish, adding fresh color and texture. The background is a white marbled surface with bowls of chopped greens and tomatoes around the dish, creating a fresh and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the stuffed shells and keep them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they’re heated thoroughly.

Can I freeze the stuffed shells?

Absolutely. Freeze the assembled but unbaked stuffed shells in a freezer-safe dish, covered tightly with foil and plastic wrap. Bake from frozen, adding about 15-20 minutes to the baking time and covering with foil until heated through.