I make these cheesy taco stuffed shells when I’m craving bold, taco‑shop flavor tucked inside tender jumbo pasta. I spoon a creamy, seasoned beef filling into shells, nestle them in a saucy baking dish, blanket them with melted cheese, and bake until bubbly and irresistible.
Why You’ll Love This Recipe
I love how this dish combines cozy pasta night with all my favorite taco flavors. I get a rich, creamy filling from a touch of cream cheese, plenty of spice from taco seasoning and salsa, and a golden, melty cheese top that makes everyone at the table happy. I can prep it ahead, freeze it, or customize the filling with beans, corn, or different proteins.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 24 jumbo pasta shells (about half a 12‑oz box)
- 1 tablespoon olive oil
- 1 pound lean ground beef (or ground turkey)
- 1/2 medium yellow onion, finely diced (about 1/2 cup)
- 3 garlic cloves, minced
- 2 tablespoons taco seasoning (or 1 store‑bought packet)
- 1 cup thick salsa (drained of excess liquid if watery)
- 4 ounces cream cheese, softened
- 1 cup canned black beans, rinsed and drained (optional)
- 1 cup corn kernels, thawed if frozen (optional)
- 2 cups shredded cheese, divided (Mexican blend, cheddar, Monterey Jack, or pepper jack)
- 2 cups red enchilada sauce or taco sauce, divided
- 2 green onions, thinly sliced
- 2 tablespoons chopped cilantro (optional)
- Salt and pepper, to taste
For serving (optional)
- Sour cream, sliced jalapeños, extra salsa, lime wedges, black olives
Directions
- I heat the oven to 375°F (190°C). I lightly grease a 9×13‑inch baking dish.
- I boil the shells in well‑salted water 1–2 minutes shy of al dente. I drain, rinse briefly under cool water to stop cooking, and spread the shells on a tray to dry.
- While the pasta cooks, I warm the oil in a large skillet over medium‑high heat. I add the beef and cook, breaking it up, until mostly browned. I stir in the onion and cook 3–4 minutes until softened. I add the garlic for 30 seconds.
- I sprinkle in the taco seasoning, stir to coat, then add the salsa. I simmer 1–2 minutes to thicken.
- I reduce the heat to low and stir in the cream cheese until smooth. I fold in the beans, corn, 1 cup shredded cheese, and a pinch of salt and pepper. I take the pan off the heat.
- I spread 1 cup enchilada/taco sauce over the bottom of the baking dish. I fill each shell generously with the beef mixture and arrange them snugly in the dish.
- I spoon the remaining 1 cup sauce over the shells and sprinkle with the remaining 1 cup cheese.
- I cover with foil (tenting so it doesn’t stick) and bake 20 minutes. I uncover and bake 8–10 minutes more until the cheese is melted and the edges are bubbly. For extra color, I broil 1–2 minutes, watching closely.
- I rest 5 minutes, then finish with green onions and cilantro. I serve hot with toppings.
Servings and timing
I get about 6 servings (3–4 shells per person). I plan 20 minutes of prep time and 30 minutes of bake time, for a total of roughly 50 minutes.
Variations
- Chicken or turkey: I swap in ground turkey or finely chopped cooked chicken and season to taste.
- Bean‑and‑corn veggie: I skip the meat and use 2 cups combined black beans and corn; I add 1/2 cup diced bell pepper for crunch.
- Verde style: I replace red enchilada sauce with salsa verde and use Monterey Jack and a squeeze of lime.
- Spicy: I use hot salsa, add 1/2 teaspoon cayenne or chipotle powder, and top with pickled jalapeños.
- Extra creamy: I stir in 1/4 cup sour cream or 1/2 cup ricotta into the filling for a silkier texture.
- One‑pan skillet bake: I skip stuffing—stir par‑cooked medium shells (or mini shells) into the meat mixture with extra sauce, top with cheese, and bake until bubbly.
storage/reheating
I refrigerate leftovers in an airtight container for 3–4 days. I reheat, covered, in a 350°F (175°C) oven for 15–20 minutes or in the microwave in short bursts, adding a splash of water or sauce if needed. To freeze, I assemble in a foil pan, wrap tightly, and freeze up to 3 months. I bake from frozen at 350°F, covered, for 45–55 minutes, then uncover and bake 10 minutes more until hot and bubbly.
FAQs
How do I keep the shells from tearing while filling?
I undercook them slightly, rinse to cool, and handle them with a spoon. A small cookie scoop or piping bag makes filling easier and cleaner.
Can I make this ahead?
I can assemble the dish up to 24 hours in advance, cover, and refrigerate. I add 5–10 extra minutes to the covered bake time.
What cheeses melt best here?
I like a mix of cheddar and Monterey Jack for flavor and stretch. Pepper jack adds a gentle heat if I want a kick.
How do I avoid a watery casserole?
I drain watery salsa, pat the shells dry after rinsing, and bake uncovered for the last 10 minutes so excess moisture evaporates.
Can I use a different sauce instead of enchilada sauce?
I can use a smooth taco sauce or even a quick mixture of 1 cup tomato sauce plus 1 teaspoon chili powder and 1/2 teaspoon cumin, adjusting salt to taste.
Conclusion
I reach for Cheesy Taco Stuffed Shells when I want crowd‑pleasing comfort with bold flavor. The creamy, seasoned filling, saucy shells, and melty cheese top make this a surefire hit—perfect for weeknights, potlucks, or game day.
