Description

Taco Stuffed Shells are a fun, family-friendly fusion of classic Italian pasta and zesty Tex-Mex flavors. Jumbo pasta shells are filled with savory seasoned ground beef, beans, and cheese, then baked under a blanket of salsa and gooey melted cheese. It’s a comforting, crowd-pleasing main course that’s easy to make ahead and perfect for weeknight dinners.

Ingredients

Units Scale

For the Shells

20 jumbo pasta shells

For the Taco Filling

1 pound ground beef (or ground turkey)
1 small onion, diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning mix
1/2 cup water
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn, thawed
1 cup shredded cheddar cheese

For Assembly

1 1/2 cups salsa (mild or spicy, to taste)
1 cup shredded Monterey Jack cheese (or Mexican blend)
Fresh cilantro, chopped (optional, for garnish)
Sour cream (optional, for serving)

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Instructions

Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until al dente. Drain, rinse under cold water, and set aside on a dish towel to prevent sticking.
Prepare the Taco Filling: In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until browned and no longer pink. Add diced onion and sauté for 2–3 minutes until soft. Stir in garlic and cook for another 30 seconds.
Season and Combine: Sprinkle the taco seasoning over the beef mixture and pour in the water. Stir well, then simmer for 2–3 minutes until thickened. Add the black beans, corn, and cheddar cheese, stirring until the cheese is melted and everything is evenly mixed. Remove from heat.
Fill the Shells: Preheat your oven to 350°F (175°C). Spread 1/2 cup salsa on the bottom of a 9×13-inch baking dish. Stuff each cooked shell with 2–3 tablespoons of the taco filling and arrange them in a single layer in the baking dish.
Top and Bake: Once all shells are filled, spoon the remaining salsa over the top, then sprinkle evenly with the shredded Monterey Jack cheese. Cover the dish with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until bubbly and cheese is melted.
Garnish and Serve: Remove from oven, let cool for a few minutes, then garnish with chopped cilantro. Serve with dollops of sour cream if desired.

Notes

You can substitute ground turkey or chicken for beef for a lighter option.
Add chopped jalapeños or hot sauce for extra spice.
Make ahead: Assemble the shells up to a day in advance and refrigerate until baking.
Leftovers store well in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 3–4 stuffed shells
Calories: 420
Sugar: 6g
Sodium: 960mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 36g
Fiber: 5g
Protein: 25g
Cholesterol: 65mg