Description
Taco Stuffed Shells are the ultimate weeknight dinner mashup—cheesy, hearty, and packed with bold Tex-Mex flavor! Jumbo pasta shells are filled with creamy seasoned beef, topped with enchilada sauce and melted cheese, then baked to golden perfection. A family-favorite pasta bake that’s easy to prep, freezer-friendly, and anything but boring. Try it tonight and watch those plates come back clean!
Ingredients
1 lb ground beef
1 packet taco seasoning (or 2 tbsp homemade taco blend)
20–24 jumbo pasta shells, cooked al dente and drained
1½ cups enchilada sauce (red or green)
1½ cups shredded cheddar cheese (or Mexican blend)
½ cup sour cream (optional, adds richness)
Chopped cilantro (for garnish)
Chopped green onions (optional garnish)
Instructions
Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Cook pasta shells until al dente, then drain and rinse with cold water to prevent sticking.Prepare the Taco Filling:
In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat, then stir in taco seasoning and ¼ cup water. Simmer for 5 minutes until thickened. Remove from heat and mix in ½ cup shredded cheese and sour cream if using.Stuff the Shells:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread ½ cup enchilada sauce on the bottom. Fill each shell with the taco mixture and place them in the dish, open side up.Top and Bake:
Pour remaining enchilada sauce over the shells and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Uncover and bake another 5–10 minutes until bubbly and golden.Garnish and Serve:
Let rest for 5 minutes before serving. Garnish with chopped cilantro and green onions. Serve hot with sour cream or guacamole on the side.
Notes
Make it ahead: Assemble and refrigerate up to 24 hours in advance. Just bake when ready!
Add some crunch: Mix in corn, beans, or diced peppers for extra flavor and texture.
Lighten it up: Swap ground beef with ground turkey or use Greek yogurt instead of sour cream.
Want it spicy? Add jalapeños, chipotle powder, or use spicy enchilada sauce.
Freezer-friendly: Freeze assembled dish before baking for up to 2 months. Thaw overnight, then bake as directed.