Name: Taco Stuffed Shells
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 1 pound ground beef; 1 oz taco seasoning (1 packet); 1 cup salsa; 20 jumbo pasta shells; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; Optional toppings: sour cream, chopped green onions, diced tomatoes, sliced olives

Why You’ll Love Taco Stuffed Shells Recipe

Combines the comforting appeal of cheesy stuffed shells with the bold flavors of tacos.
Simple and satisfying—a great choice for a weeknight dinner that still feels special.
Easy to customize or prep ahead and bake when needed.
The creamy filling and melted‑cheese topping make this dish a crowd‑pleaser for both kids and adults.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Jumbo pasta shells (about 18‑20 shells)
Ground beef (1 lb)
Cream cheese (4 oz)
Salsa (1 cup)
Taco seasoning (1 oz packet or homemade equivalent)
Shredded Mexican‑blend cheese (½ cup)
Green onion, diced (¼ cup)

Directions

Preheat the oven to 350 °F (≈ 175 °C).
Cook the jumbo pasta shells according to package directions. Drain and set aside, taking care not to overcook since they’ll be baked again.
In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat.
Add the taco seasoning, cream cheese and salsa to the beef. Stir until the cream cheese is melted and everything is well combined.
Spoon the beef mixture into each cooked shell and arrange them in a casserole dish.
Sprinkle the shredded Mexican‑blend cheese evenly over the filled shells.
Bake for 15‑20 minutes, or until the cheese is melted and the shells are heated through.
Remove from the oven and sprinkle the diced green onion on top just before serving.

Servings and timing

Servings: 4 servings
Prep time: ~20 minutes
Cook time: ~20 minutes
Total time: ~40 minutes

Variations

Use ground turkey or chicken instead of beef for a lighter version.
Swap in mild or hot salsa depending on your heat preference.
Add drained black beans or corn to the filling for extra veggies and texture.
Use different cheeses: cheddar, Monterey Jack or pepper Jack for a spicy kick.
Turn this into a vegetarian version: replace meat with seasoned lentils or plant‑based crumbles.
For added crunch, sprinkle crushed tortilla chips on top before baking.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 7 days.
Freezing: You can freeze this dish either before baking (fill shells, cover, freeze) or after baking. It can be frozen for up to 60 days.
Reheating:
If refrigerated: Preheat oven to ~350 °F, cover dish with foil and bake until heated through (10‑15 minutes depending on serving size).
If frozen: Thaw overnight in the fridge if possible, then bake from chilled. If baking directly from frozen, cover with foil, bake longer (e.g., 25‑30 minutes) until piping hot, then uncover and bake until cheese is melted.
You can also reheat individual portions in the microwave, though the texture may be slightly softer.

FAQs

What size pasta shells should I use?

You’ll want to use jumbo pasta shells (sometimes labeled “jumbo”) so they hold the filling properly. If you use smaller shells, you may need more or adjust the filling accordingly.

Can I use a different meat instead of ground beef?

Yes. Ground turkey or ground chicken work well. If using leaner meat adjust seasoning to boost flavor as lean meat may taste milder.

Can I make this ahead of time?

Absolutely. You can prepare the filling and shells, assemble them in the casserole dish, cover and refrigerate for a few hours before baking. Or freeze assembled (prior to baking) for later use.

How spicy is this dish?

It’s moderate. The salsa and taco seasoning give flavor more than heat in the default version. If you prefer less spice, use a mild salsa and reduce or use mild taco seasoning. For more heat, try a hot salsa or add chili powder or jalapeños.

Can I freeze this dish after baking?

Yes. Allow it to cool completely, cover well and freeze. When ready to eat, thaw in the fridge overnight then bake until hot.

What kind of toppings go well with this dish?

Toppings like sour cream, chopped tomatoes, shredded lettuce, sliced black olives, cilantro or chopped green onions add freshness. You could also serve with avocado or guacamole.

Can I substitute the cream cheese with ricotta?

While this version uses cream cheese for a creamy texture, you could substitute ricotta if you prefer a lighter texture. The flavor will be slightly different but still tasty.

What side dishes pair well with this?

A simple green salad, steamed veggies, or a side of Mexican‑style rice or beans would complement it nicely. Garlic bread or crusty bread also works if you prefer.

Do I need to cover the dish when baking?

In the original recipe the dish is not explicitly covered once topped with cheese. Covering is optional; if you want softer shells you could cover for part of the time, then uncover to melt the cheese and get slight browning.

Can I use homemade taco seasoning?

Yes. A blend of chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper works great as a homemade taco seasoning.

Conclusion

This taco‑twist on stuffed shells brings together comfort food and bold flavors in one easy dish. With a minimal ingredient list, quick assembly and satisfying results, it’s perfect for busy weeknights or feeding a family. Whether baked fresh or prepared ahead and frozen, it’s a versatile recipe you’ll come back to again and again.