Zesty Taco Stuffed Shells Recipe: A Flavor Fiesta for Dinner

Creamy cheese and zesty taco seasoning merge in this irresistible taco stuffed shells recipe that blends Mexican and Italian cuisines into one mouthwatering dish.

Pasta shells become the perfect vessel for seasoned ground beef, melted cheese, and vibrant toppings that dance with flavor.

Each shell bursts with rich, spicy goodness that will make your taste buds sing.

The combination of tender pasta and savory meat creates a comforting meal that speaks to both classic comfort food and exciting culinary fusion.

Fresh cilantro, tangy salsa, and a sprinkle of green onions add brightness to this hearty dinner.

Serve these shells hot and watch as everyone around the table digs in with pure delight.

Prepare to transform your weeknight dinner into a fiesta of flavors that everyone will crave.

Taco Stuffed Shells: What Sets Them Apart

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Ingredients Needed to Prepare Taco Stuffed Shells

• Jumbo Pasta Shells: Large pasta shells that create a perfect vessel for holding the delicious taco meat mixture.
• Ground Beef: A classic protein that provides a hearty and flavorful base for the taco filling.
• Cheddar Cheese: Sharp and creamy cheese that adds richness and melts beautifully in the dish.

• Taco Seasoning, Enchilada Sauce, Salsa: A combination of spices and sauces that bring authentic Mexican-inspired flavors to the recipe.

• Lettuce, Tomatoes, Olives, Sour Cream, Jalapenos: Fresh and zesty toppings that allow for personalization and add extra layers of flavor and texture to the dish.

How to Make Taco Stuffed Shells

Step 1: Boil Water for Pasta

Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat.

Step 2: Cook Pasta Shells

Gently drop jumbo pasta shells into the boiling water. Cook until they reach al dente perfection, following the package guidelines.

Drain the shells and rinse with cool water to halt the cooking process.

Step 3: Brown the Beef

Heat a large skillet over medium flame.

Crumble ground beef into the pan, cooking until it transforms into a rich, golden-brown color. Drain away any excess fat.

Step 4: Season the Meat

Sprinkle taco seasoning over the browned beef. Pour in water and stir thoroughly.

Let the mixture simmer, allowing the flavors to meld together for 2-3 minutes.

Step 5: Create Cheesy Meat Filling

Remove the skillet from heat.

Fold in shredded cheddar cheese, creating a creamy and savory meat mixture.

Step 6: Prepare the Baking Dish

Preheat the oven to 375°F.

• Salsa
• Enchilada sauce

Step 7: Stuff the Shells

Use a spoon to carefully fill each pasta shell with the seasoned meat mixture. Arrange the stuffed shells in the baking dish, positioning them with the open side facing upward.

Step 8: Add Final Sauce Layer

Drizzle the remaining enchilada sauce over the stuffed shells.

Step 9: Cheese It Up

Generously sprinkle additional shredded cheese over the top of the shells.

Step 10: Bake to Perfection

Cover the baking dish with foil and slide into the preheated oven. Bake for 15 minutes.

Step 11: Final Cheese Melt

Remove the foil and continue baking for 10 more minutes until the cheese turns golden and bubbly.

Step 12: Dress and Serve

Let the dish cool slightly.

• Crisp lettuce
• Juicy tomatoes
• Sliced olives
• Creamy sour cream
• Spicy jalapeños

Suggestions to Perfect Taco Stuffed Shells

• Cook pasta shells just until tender to prevent them from becoming mushy during baking, ensuring a perfect texture in every bite.
• Drain excess grease thoroughly from ground beef to keep the filling from becoming too oily and maintain a rich, concentrated taco flavor.
• Spread salsa and enchilada sauce on the bottom of the dish to prevent shells from sticking and add an extra layer of moisture and flavor.
• Experiment with different garnishes like fresh cilantro, diced avocado, or crumbled queso fresco to personalize the dish and add exciting textures.
• Let the dish rest for a few minutes after baking to allow cheese to set and make serving easier, creating a gorgeous, slightly crispy cheese top.

Different Twists on Taco Stuffed Shells

• Vegetarian Shell Delight: Replace ground beef with black beans or lentils, keeping the taco seasoning for robust flavor and protein-packed alternative.
• Chicken Taco Shells: Swap ground beef with shredded rotisserie chicken or ground turkey for a lighter protein option.
• Gluten-Free Shell Sensation: Use gluten-free pasta shells and ensure taco seasoning is certified gluten-free for celiac-friendly preparation.
• Low-Carb Cauliflower Swap: Substitute pasta shells with roasted cauliflower florets to create a keto-friendly and low-carbohydrate version of the dish.

Foods That Pair Well with Taco Stuffed Shells

• Savor Mexican Beer Pairing: Crack open a cold Corona or Modelo Especial to complement the zesty taco flavors and cut through the rich, cheesy shells.
• Zesty Margarita Match: Mix a classic margarita with fresh lime juice and tequila to enhance the spicy taco meat and provide a tangy counterpoint to the creamy cheese.
• Fresh Salsa Side: Whip up a quick pico de gallo with diced tomatoes, onions, cilantro, and lime juice to add a bright, fresh contrast to the hearty stuffed shells.
• Cool Cream Topping: Dollop some homemade guacamole or extra sour cream on top to balance the spicy elements and provide a smooth, cooling texture to the dish.

How to Store Taco Stuffed Shells

• Store leftover taco stuffed shells in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days to maintain freshness and food safety.
• Wrap individual shells or the entire dish tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Label the container with the date for easy tracking.
• Place individual shells on a microwave-safe plate. Cover with a damp paper towel to prevent drying. Heat for 1-2 minutes, checking halfway through to ensure even warming.

FAQs

• Can I use ground turkey instead of beef?

Yes, ground turkey works perfectly as a lean alternative. Just make sure to cook it thoroughly and drain any excess fat.

• Is this recipe spicy?

The spice level depends on your taco seasoning and optional jalapenos. You can control the heat by choosing mild seasoning or adding fewer spicy toppings.

• Can I make this dish ahead of time?

Absolutely! You can prepare the stuffed shells in advance and refrigerate. Just add 5-10 minutes to the baking time if cooking from cold.

• What type of pasta shells work best?

Jumbo pasta shells are ideal because they provide ample space for the taco meat filling and hold their shape well during baking.

Taco Stuffed Shells Recipe

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4.8 from 29 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Cheesy taco stuffed shells merge Mexican and Italian cuisines in one irresistible dish. Packed with seasoned ground beef, melted cheese, and zesty salsa, these shells promise a flavor-packed meal that satisfies both comfort food cravings and spice lovers.

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Ingredients

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Meat:

• 1 pound (454 grams) ground beef
• 1 packet taco seasoning

Pasta and Sauce:

• 1 box jumbo pasta shells (approximately 20–25 shells)
• 1/4 cup (60 milliliters) water
• 1 cup (240 milliliters) salsa
• 1 (10 ounces/283 grams) can enchilada sauce

Cheese and Toppings:

• 1 cup (226 grams) shredded cheddar cheese
• 1 cup (226 grams) shredded Monterey Jack or Mexican blend cheese
• Optional toppings: chopped lettuce
• Optional toppings: diced tomatoes
• Optional toppings: sliced olives
• Optional toppings: sour cream
• Optional toppings: jalapeños
• Optional toppings: green onions
• Optional toppings: avocado

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Instructions

1. Initiate pasta preparation by boiling a large pot of salted water at high temperature.
2. Submerge jumbo pasta shells and cook until perfectly tender, following package guidelines.
3. Carefully drain shells and cool under running water to halt cooking process.
4. Heat skillet to medium and thoroughly brown ground beef, eliminating excess fat.
5. Incorporate taco seasoning with water, allowing mixture to simmer and develop robust flavors.
6. Integrate shredded cheddar cheese into seasoned meat, creating a rich and creamy filling.
7. Preheat oven to 375F, establishing optimal cooking environment.
8. Create a flavorful base layer by spreading salsa and enchilada sauce across baking dish.
9. Methodically stuff each pasta shell with seasoned meat mixture, positioning carefully in dish.
10. Generously drench shells with remaining enchilada sauce for enhanced moisture.
11. Distribute remaining cheese evenly across shell surface for complete coverage.
12. Shield dish with foil and bake for 15 minutes to initiate heating process.
13. Remove foil and continue baking for additional 10 minutes until cheese becomes golden and bubbly.
14. Allow dish to rest briefly after removing from oven.
15. Garnish with preferred toppings like crisp lettuce, fresh tomatoes, tangy olives, creamy sour cream, or spicy jalapenos.

Notes

• Choose jumbo shells that are intact and not broken to ensure easy filling and a neat presentation.
• Rinse pasta shells immediately after cooking to prevent sticking and make handling easier.
• Brown ground beef thoroughly to develop rich, deep flavor and eliminate excess fat.
• Adjust taco seasoning amount based on personal spice preference or dietary needs.
• For a leaner version, swap ground beef with ground turkey or plant-based meat alternatives.
• Drain excess grease completely to keep the dish from becoming too oily.
• Add extra cheese between layers for more gooey, melted goodness.
• Customize toppings to accommodate different dietary restrictions or taste preferences.
• Make ahead and refrigerate before baking for a convenient meal prep option.
• Replace meat with black beans, quinoa, or plant-based protein crumbles.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mexican-American

Nutrition

• Serving Size: 4
• Calories: 470 kcal
• Sugar: 5 g
• Sodium: 720 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 80 mg