Taco Stuffed Shells Recipe

Prepare for a fusion of Mexican flavors and Italian comfort with the Taco Stuffed Shells recipe, a delightful twist that brings the essence of tacos into a classic pasta dish. This culinary creation combines the beloved elements of tacos—savory seasoned meat, zesty toppings, and gooey melted cheese—with the comforting embrace of pasta shells, resulting in a mouthwatering marriage of cuisines.

At its core, Taco Stuffed Shells epitomize innovation in the kitchen, blending the vibrant spices of taco seasoning with the versatility of jumbo pasta shells. These shells, filled to the brim with a delectable mixture of seasoned ground beef or turkey, oozy melted cheese, and often accompanied by beans and flavorful spices, offer a delightful surprise in every bite.

The beauty of this recipe lies not only in its sumptuous taste but also in its adaptability. It welcomes creativity, allowing personalization to suit various tastes and dietary preferences. For those favoring a vegetarian option, substitutions like black beans or seasoned tofu create a hearty, satisfying alternative. Moreover, the toppings are a playground of flavors—think creamy guacamole, tangy salsa, or a dollop of cooling sour cream—offering an array of possibilities to suit individual palates.

The melding of Mexican and Italian cuisines in Taco Stuffed Shells represents the joy of culinary exploration, showcasing how two seemingly distinct culinary traditions harmonize beautifully to create a dish that surprises and delights with every forkful. Whether served piping hot from the oven or reheated for a cozy leftover meal, Taco Stuffed Shells bring together the best of both worlds to your dining table, inviting everyone to savor this delightful fusion.


– 20–24 jumbo shell pasta
– 1 lb. ground beef
– 1 medium onion, diced
– 3 tablespoons taco seasoning
– 3/4 cup water
– 1 cup salsa or salsa-style tomatoes
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 (10-ounce) can drained Rotel tomatoes or diced tomatoes
– 1 jalapeño or serrano pepper, finely minced


1. Preheat the oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray.
2. Bring a large pot of water to a boil. Cook the jumbo shells according to package directions, then drain well.
3. In a large skillet over medium-high heat, brown the ground beef. As it begins to brown, add the diced onion and continue cooking until the beef is fully browned and the onions are softened. Drain any excess grease from the skillet if necessary.
4. Stir in the taco seasoning and water into the ground beef mixture. Let it simmer for 10 minutes. Add the salsa, stirring to combine. Remove the skillet from the heat and allow it to cool for a few minutes. Once cooled, blend in half of each shredded cheese.
5. Fill each cooked shell with the seasoned ground beef mixture, arranging them in a single layer in the prepared baking dish. Top with the remaining cheese, Rotel tomatoes, and minced jalapeño.
6. Cover the baking dish and bake for 20 minutes. Then, uncover and bake for an additional 5 minutes until the cheese is bubbly and golden.
7. Sprinkle with minced jalapeño or green onion for added flavor. For optimal enjoyment, serve the taco stuffed shells immediately.

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