If you love tacos but are also a fan of Italian cuisine, you’re in for a treat! This Taco Stuffed Shells recipe brings together the best of both worlds. With deliciously seasoned taco meat nestled inside large pasta shells, smothered in gooey cheese and rich tomato sauce, it’s a meal that’s bound to become a family favorite. It’s perfect for weeknight dinners or potlucks, and the leftovers (if there are any!) are just as good the next day.
Why You’ll Love Taco Stuffed Shells
There are so many reasons to love this dish! First, it’s a comforting, hearty meal that will satisfy everyone at the table. The combination of taco-seasoned ground beef, creamy cheese filling, and tender pasta shells is nothing short of mouthwatering. Not to mention, it’s easy to make ahead of time, which is always a plus for busy households.
Taco Stuffed Shells are also versatile. You can customize the recipe by adding your favorite ingredients or switching things up to cater to dietary needs. Love extra spice? Add jalapeños or a drizzle of hot sauce. Looking for a vegetarian version? Swap the beef for black beans or plant-based meat.
Ready to try it out? Let’s dive into the recipe!
Ingredients for Taco Stuffed Shells
For this recipe, you’ll need:
For the Shells:
- Jumbo pasta shells – These are the perfect vehicle for stuffing. Cook them according to the package directions until al dente, so they hold up well when filled.
- Ground beef – Lean ground beef works well, but you can also use ground turkey or chicken.
- Taco seasoning – You can use a store-bought packet or make your own with a blend of cumin, chili powder, garlic powder, paprika, and oregano.
- Cream cheese – This gives the filling a creamy texture and balances the spiciness of the taco seasoning.
- Sour cream – Adds richness to the filling.
- Cheddar cheese – Use sharp cheddar for a strong flavor, or feel free to substitute with a blend of Mexican cheeses.
- Salsa – Choose your favorite salsa for extra flavor. This also helps keep the dish moist while baking.
- Tomato sauce – Provides a base for the shells to sit in as they bake.
- Chopped cilantro or parsley – For garnish (optional).
Instructions
Step 1: Preheat the Oven and Cook the Shells
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package directions until they are al dente. Once cooked, drain the shells and rinse them under cold water to stop the cooking process. Set them aside to cool.
Step 2: Prepare the Taco Meat
In a large skillet, cook the ground beef over medium heat until browned, breaking it up into crumbles as it cooks. Drain any excess fat, then stir in the taco seasoning and a splash of water (as per the packet instructions) to coat the beef in the flavorful seasoning. Let it simmer for a few minutes to absorb the flavors.
Step 3: Make the Creamy Filling
In a medium-sized bowl, combine the softened cream cheese, sour cream, and half of the shredded cheddar cheese. Once the mixture is smooth and creamy, stir in about half of the cooked taco meat. This will form the filling for your pasta shells.
Step 4: Assemble the Shells
Pour half of the tomato sauce and salsa mixture into the bottom of a 9×13-inch baking dish. Stuff each of the cooled pasta shells with a spoonful of the cream cheese and beef mixture, then arrange them in the baking dish on top of the sauce. Spoon the remaining taco meat over the top of the stuffed shells.
Step 5: Bake the Taco Stuffed Shells
Pour the remaining tomato sauce and salsa over the stuffed shells, then sprinkle the rest of the shredded cheddar cheese on top. Cover the dish with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 6: Serve and Enjoy
Once the dish is out of the oven, garnish with chopped cilantro or parsley for a burst of freshness. Serve the taco stuffed shells with a side of sour cream, guacamole, or a crisp salad to complete the meal.
Tips for Making the Best Taco Stuffed Shells
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Cook the Shells Al Dente: Since the shells will continue to cook in the oven, avoid overcooking them when boiling. This will help them stay firm and hold their shape when stuffed.
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Make It Ahead: You can prepare this dish in advance and store it in the fridge for up to 24 hours before baking. This is a great option if you’re planning for a busy evening or hosting a dinner party.
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Freezer-Friendly: Taco Stuffed Shells are also freezer-friendly. Assemble the dish as directed, but instead of baking, cover it tightly with plastic wrap and foil. It can be frozen for up to 2 months. To bake, thaw overnight in the refrigerator, then bake as usual.
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Add Extra Veggies: Boost the nutritional value by adding chopped bell peppers, corn, or black beans to the filling. These add flavor, texture, and a pop of color.
Pairings and Serving Suggestions
Taco Stuffed Shells are a meal on their own, but you can elevate your dinner experience by serving them with:
- Mexican rice or Spanish rice: A flavorful side dish that complements the taco seasoning perfectly.
- Corn on the cob: A simple yet delicious side to balance the richness of the stuffed shells.
- Fresh salad: A light and refreshing salad with avocado, tomato, and a lime vinaigrette pairs well with the creamy filling.
For dessert, consider serving churros or a Mexican flan to keep the fusion of Mexican and Italian cuisine going.
Final Thoughts
Taco Stuffed Shells offer a creative twist on two classic cuisines. The comforting, cheesy pasta shells filled with taco-flavored meat and creamy cheese will have everyone coming back for seconds. Whether you’re cooking for your family or serving a crowd, this dish is sure to impress. It’s easy to make, adaptable to your taste preferences, and the leftovers make for an even better lunch the next day.
So next time you’re craving something comforting with a little bit of spice, give Taco Stuffed Shells a try!