This recipe is a quick and easy weeknight meal and you can never go wrong with pasta. Adults and kids love pasta, that’s why these shells are a no-brainer. For more easy pasta recipes I have you covered. I have delicious pasta recipes with shrimp, chicken, and sausage because I’m all about keeping everyone happy!
What Are Taco Stuffed Shells?
Classic stuffed shells are an Italian-inspired dish, but these shells are stuffed with delicious taco flavors instead! Pasta is a perfect base to take on any flavors you pair it with. Swap out your hard taco shells with soft pasta…it’s unexpectedly tasty! Your family will love this new take on taco night, I can’t wait for you to try this recipe! Everyone knows and loves these classic stuffed shells, but it’s fun to explore new flavors with pasta. These taco stuffed shells do not disappoint! For more taco-inspired meals try this soup or this salad. They are both so yummy and bursting will tasty taco vibes!
Ingredients Needed
Everything about these shells is amazing. It starts with a ground beef mixture with tomatoes and taco seasoning. Then you mix in shredded cheese which gives the meat such delicious flavor! Follow the recipe card below for exact measurements and you’re all set.
Jumbo Pasta Shells: Boil your shells according to the package and have them all ready to assemble for your meat. Ground Beef: Ground beef or ground turkey works here. Water: Helps moisten the taco mixture for spooning into shells. Taco Seasoning: My homemade seasoning is amazing but you can use storebought. Crushed Fire-Roasted Tomatoes: One can of fire-roasted tomatoes adds great flavor and texture. Mexican Cheese: Shredded Mexican-style cheese is the perfect cheese for these shells. Cilantro, Sour Cream, and Green Onions: Top your shells with chopped cilantro and a dollop of sour cream! Green onions and olives would be delicious too!
Taco Stuffed Shells Recipe
Stuffing shells are easy and fun to make! The best part is that it’s a one-pan meal and it comes together quickly on busy weeknights. Follow my instructions below on the recipe card and make this recipe a part of your weekly dinner rotation.
Salad: A beautiful green salad would make this meal complete! You can keep it simple green salad, or stay with the theme and make this yummy Mexican corn salad. Vegetable: Fresh corn on the cob or broccoli would be perfect with these shells. Fruit: You can never go wrong with fruit. It’s a healthy delicious side to any dinner. Salsa: I love a salsa that can be enjoyed both as a topping and a side! Try this amazing avocado salsa. Dessert: If you have time, you have to make dessert and I highly recommend this churro cheesecake or classic tres leches cake!
In the Refrigerator: Place leftover taco stuffed shells in an airtight container and then in the refrigerator for up to 4 days. In the Freezer: Seal cooked shells in an airtight container. Place them in the freezer then freeze for 2-3 months. Thaw before reheating. To Reheat: Reheat the shells in the microwave for 2 minutes. You can also reheat them in the oven by placing them in a baking dish. Cover with foil and bake at 350 degrees Fahrenheit until hot and bubbly. Sprinkle more shredded cheese on top if desired and bake until melted.
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