Taco Stuffed Shells – Cheesy Tex-Mex Pasta Bake

Thank you for stopping by today—it really means so much to me. Sharing this Taco Stuffed Shells recipe is a little like letting you in on one of my go-to secrets for easy, satisfying dinners that hit every comfort-food note. If you’ve ever been torn between taco night and pasta night, this recipe is going to be your new best friend. It’s bold, cheesy, comforting, and absolutely perfect for feeding a crowd or pleasing even the pickiest of eaters.

This recipe brings together everything I love in a meal: rich flavors, hearty ingredients, and a little creative twist that turns something familiar into something totally crave-worthy. Taco stuffed shells take the familiar comfort of a pasta bake and add a spicy Tex-Mex flair that’s downright addictive.

What Are Taco Stuffed Shells?

Taco stuffed shells are jumbo pasta shells filled with seasoned ground beef, sour cream, and cheese, then topped with enchilada sauce and baked until bubbly and golden. It’s a fun fusion of Italian and Mexican cuisine, and trust me—this mashup works so well, you’ll wonder why you haven’t tried it sooner. The textures and flavors complement each other perfectly, from the al dente pasta to the creamy beef filling to that gooey melted cheese on top.

Reasons to Love This Recipe

There are so many reasons to make taco stuffed shells your next weeknight dinner or potluck favorite. For starters, it’s a one-dish meal that combines familiar pantry staples into something unexpectedly delicious. It’s also highly adaptable—you can use different meats, sauces, or toppings depending on what you have on hand. Here’s what makes it a standout:

• Perfect for busy weeknights but fancy enough for entertaining
• Simple ingredients with big flavor payoff
• Freezer-friendly and make-ahead approved
• Loved by kids and adults alike
• A creative twist on two beloved dinner classics

What Do Taco Stuffed Shells Taste Like?

Taco stuffed shells are a blend of bold taco seasoning, creamy beef filling, and savory enchilada sauce all wrapped in tender pasta and topped with melty cheese. Every bite has that familiar taco flavor—spicy, savory, and cheesy—with the comforting mouthfeel of a baked pasta dish. It’s the ultimate comfort food, layered with flavor and texture. When it’s in the oven, the aroma alone is enough to draw everyone to the kitchen.

Benefits of the Recipe

Beyond being delicious and crowd-pleasing, this recipe offers some practical benefits that make it even more worth your while.

• Make-ahead flexibility: Assemble it in the morning or the night before and pop it in the oven when you’re ready.
• Budget-friendly: Uses affordable ingredients you probably already have.
• Freezer-friendly: Make a double batch and freeze one for a stress-free dinner down the road.
• Great for gatherings: Easily scalable to serve more people.

Ingredients (Serves 4–6)

• 1 pound ground beef
• 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
• 20 to 24 jumbo pasta shells, cooked al dente and drained
• 1½ cups enchilada sauce (red or green, based on preference)
• 1½ cups shredded cheddar cheese or Mexican blend
• ½ cup sour cream (optional, adds creaminess to the filling)
• Chopped fresh cilantro for garnish
• Chopped green onions (optional garnish)

Tools You’ll Need

• Large skillet for browning the beef
• Pot for boiling pasta shells
• 9×13-inch baking dish
• Mixing spoon or spatula
• Measuring cups and spoons
• Aluminum foil for baking

Ingredient Additions and Substitutions

This recipe is incredibly adaptable. You can tweak the ingredients to match your dietary preferences or simply use what you have in the pantry.

Optional Add-Ins:

• ½ cup canned black beans, drained and rinsed
• ½ cup corn kernels (frozen or canned)
• ½ cup diced bell peppers or zucchini
• 1 can diced green chiles for extra heat

Substitutions:

• Ground turkey or ground chicken can be used in place of ground beef for a lighter version.
• Greek yogurt can substitute for sour cream to add protein and reduce fat.
• For a vegetarian version, swap the beef for cooked lentils or a plant-based meat alternative.
• Swap enchilada sauce with salsa or taco sauce for a slightly different flavor profile.
• Verde enchilada sauce works wonderfully for a tangier, slightly spicier twist.

How to Make Taco Stuffed Shells

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.

Step 2: Prepare the Taco Filling

In a large skillet over medium heat, cook the ground beef until fully browned, breaking it up with a spoon as it cooks. Once browned, drain off excess fat.

Stir in taco seasoning along with about ¼ cup water (follow the instructions on your seasoning packet if using store-bought). Let it simmer for about 5 minutes until thickened.

Remove from heat. Stir in ½ cup shredded cheese and the sour cream if using. This creates a creamy, flavorful filling that holds together nicely inside the shells.

Step 3: Fill the Shells

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Spread ½ cup of enchilada sauce on the bottom of the dish. Take each pasta shell and stuff it with a generous spoonful of the beef mixture. Place the filled shells in the baking dish, open-side up, arranging them snugly together.

Step 4: Add Sauce and Cheese

Pour the remaining enchilada sauce over the stuffed shells, distributing it evenly. Sprinkle the rest of the shredded cheese over the top.

Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for another 5 to 10 minutes, or until the cheese is fully melted and golden brown around the edges.

Step 5: Garnish and Serve

Once out of the oven, let the dish rest for about 5 minutes. Sprinkle chopped cilantro and green onions on top for freshness and color. Serve hot with extra sour cream, a scoop of guacamole, or a simple green salad.

What to Serve with Taco Stuffed Shells

This dish is hearty enough to stand alone, but pairing it with a refreshing or crunchy side can elevate your meal.

• A crisp green salad with lime vinaigrette or creamy cilantro dressing
• Homemade guacamole and tortilla chips
• Roasted vegetables like zucchini or bell peppers
• Cilantro-lime rice or Mexican rice
• A bright, citrusy beverage or mocktail

For more Tex-Mex inspiration, you might also love this Mexican Shrimp Cocktail Recipe—a refreshing contrast to the cheesy richness of the taco shells.

Tips for Making the Best Taco Stuffed Shells

• Don’t overcook the pasta shells. Al dente is key since they’ll continue to cook in the oven.
• Let the beef mixture cool slightly before stuffing to make handling easier.
• Use freshly shredded cheese for the best melt and texture.
• Make a double batch—one for now and one to freeze for later.
• Add a bit of salsa or hot sauce to the filling if you like it spicy.

Storage Instructions

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until hot throughout.

Freezer: Assemble the stuffed shells and cover the dish tightly with foil. Freeze before baking for up to 2 months. To cook, thaw overnight in the fridge and then bake as directed. You may need to add an extra 10 minutes to the baking time.

Meal Prep Tip: Stuffed shells can also be frozen individually on a tray, then transferred to a zip-top freezer bag for single-serving portions.

Frequently Asked Questions

Can I use a different pasta shape?
While jumbo shells are ideal for stuffing, you can also use manicotti tubes or even layer the ingredients like a lasagna if you’re in a pinch.

Can I make this in advance?
Yes! You can prepare the entire dish a day in advance and store it covered in the refrigerator until ready to bake.

Can I make it vegetarian?
Definitely. Use black beans, lentils, or a meat alternative and keep the rest of the ingredients the same. You’ll still get plenty of flavor.

Is this dish spicy?
As written, it’s mild to medium. You can amp up the heat by using spicy enchilada sauce, adding jalapeños, or stirring in a dash of cayenne pepper.

Conclusion

Taco stuffed shells are the ultimate comfort food with a twist. They’re flavorful, fun, and easy enough to whip up on a weeknight but impressive enough for entertaining. This Tex-Mex pasta bake is a dish you’ll want to come back to again and again, whether you’re feeding your family or making freezer meals for later. The combination of cheesy taco filling, savory sauce, and tender pasta is always a winner—and the possibilities for customization are endless.

If you’re in the mood to explore even more creative, comfort-inspired dishes, you might enjoy this whimsical Spaghetti Crepes Recipe or indulge your sweet side with these Fried Pina Colada Rings, a tropical treat that’s as fun to eat as it is to make.

We’d Love to See Your Version

If you try this taco stuffed shells recipe, I’d love to hear how it turned out! Leave a review below, tell me what additions you made, or tag your photos on Pinterest so others can be inspired by your version. Cooking is more fun when we share it—so let’s keep the conversation going.

Nutritional Information (Per Serving – Approximate)

• Calories: 480
• Protein: 26g
• Carbohydrates: 38g
• Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Fiber: 3g
• Sugar: 4g
• Sodium: 880mg

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