By:

Julia Pacheco

Dive into a delicious fusion of Italian and Mexican flavors with our irresistible Taco Stuffed Shells recipe! This creative dish takes jumbo pasta shells and generously fills them with a seasoned ground beef mixture, rich with taco spices, creamy cream cheese, and a hint of zesty salsa. Baked to perfection in a savory red enchilada sauce and topped with melted Mexican-style cheese, these stuffed shells are a true crowd-pleaser. They’re tender, bursting with flavor, and offer a comforting, hearty meal that’s perfect for busy weeknights or special family dinners.

Forget boring pasta nights! Our Taco Stuffed Shells bring an exciting twist to your dinner table. Each bite delivers the savory satisfaction of a taco combined with the comforting embrace of a classic pasta bake. It’s an innovative recipe that’s surprisingly simple to prepare, making it an excellent choice for home cooks looking to impress without the stress. Get ready for bubbly, cheesy, and utterly delicious perfection that will have everyone asking for seconds.

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• 1 lb ground beef: Opt for lean ground beef (80/20 or 90/10) to reduce excess grease, though any ground beef will work. You can also substitute with ground turkey or chicken for a lighter version, or even plant-based meat alternatives for a vegetarian option.
• 17-20 jumbo pasta shells: Also known as “Conchiglioni.” These large shells are perfect for stuffing. Ensure you cook them al dente, as they will continue to soften in the oven. Avoid overcooking, as mushy shells can be difficult to stuff.
• 1 cup salsa: Use your favorite mild, medium, or hot salsa. The chunky kind adds great texture to the filling. Fresh salsa can elevate the flavor significantly, but jarred salsa works perfectly for convenience.
• 2 tbs taco seasoning: A good quality taco seasoning blend is key for authentic flavor. You can use a store-bought packet or make your own homemade blend with chili powder, cumin, paprika, onion powder, garlic powder, and a pinch of cayenne. Adjust to your spice preference.
• ¼ cup water: This helps the taco seasoning mix with the meat and creates a moist, flavorful filling. Chicken or beef broth can also be used for added depth of flavor.
• 4 tbs cream cheese, cubed: Softened cream cheese adds a wonderful creaminess and richness to the taco filling, balancing the spices and making the beef mixture incredibly smooth and indulgent. Make sure it’s at room temperature for easy melting.
• 10 oz red enchilada sauce: Choose a quality red enchilada sauce for the base of your baking dish. It adds a crucial layer of flavor and moisture, ensuring the shells don’t dry out. You can use mild, medium, or hot depending on your preference.
• 1 ½ cups Mexican style cheese: A blend of Monterey Jack, Cheddar, Asadero, and Queso Blanco is perfect for melting and adding classic Mexican flavors. Shredded cheese melts better and more evenly than block cheese.

• Step 1: Prepare Your Oven and Pasta Water. Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures it’s ready when your shells are stuffed. At the same time, bring a large pot of salted water to a rolling boil for the pasta shells. Add a generous amount of salt to the water, as this is your only chance to season the shells themselves.
• Step 2: Cook the Ground Beef. In a large skillet, placed over medium heat, add the ground beef. Break it up with a spoon or spatula as it cooks. Continue cooking until the beef is thoroughly browned and no pink remains. This usually takes about 5-7 minutes. Ensuring the beef is fully cooked is essential for safety and flavor.
• Step 3: Cook the Jumbo Pasta Shells. While the beef is cooking, add the jumbo pasta shells to the boiling water you prepared in Step 1. Cook them according to the package instructions, typically 10-12 minutes, or until they are al dente. It’s crucial not to overcook them, as they need to hold their shape for stuffing. Once cooked, drain the shells thoroughly in a colander and set them aside. You might want to rinse them briefly with cold water to prevent them from sticking together.
• Step 4: Create the Creamy Taco Filling. Once the ground beef is cooked, carefully drain any excess grease from the skillet. This step prevents the filling from becoming too oily. Now, return the skillet to medium heat and add the salsa, taco seasoning, and water. Stir well to combine all the ingredients with the beef, ensuring the seasoning is evenly distributed. Next, stir in the cubed cream cheese. Continue stirring until the cream cheese has completely melted and is smoothly incorporated into the beef mixture, creating a rich and creamy taco filling.
• Step 5: Assemble the Stuffed Shells. Prepare a 9×13 inch baking dish by greasing it lightly with non-stick cooking spray to prevent sticking. Pour half of the red enchilada sauce evenly across the bottom of the prepared baking dish. This creates a flavorful base for your shells. Carefully fill each cooked jumbo pasta shell with approximately 3 tablespoons of the creamy ground beef taco mixture. Arrange the filled shells in a single layer in the baking dish, seam-side up if possible, ensuring they fit snugly.
• Step 6: Bake and Serve. Pour the remaining red enchilada sauce over the top of the stuffed shells, making sure each shell is covered. Evenly sprinkle the Mexican-style cheese over the sauce and shells. Transfer the baking dish to your preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly, and the sauce is heated through. Once out of the oven, let it rest for a few minutes before serving. Top with your favorite taco garnishes such as fresh cilantro, sour cream, diced tomatoes, or sliced jalapeños, and enjoy this incredibly flavorful dish!

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