taco stuffed in shells recipe

Written ByJenny Smyth Posted on
taco stuffed in shells recipe
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The Best taco stuffed in shells recipe

Taco stuffed in shells is a dish that has been a staple in my household for years. It’s a creative twist on traditional tacos, where the filling is placed inside a shell instead of being served in a taco.

I love this recipe because it’s easy to make and can be customized to suit everyone’s taste. My kids adore it because they get to fill their own shells with their favorite toppings.

This dish is perfect for family gatherings, potlucks, or even a quick weeknight dinner. The best part is that it’s relatively healthy, made with ground beef, cheese, and vegetables.

I’ve made this recipe for my family countless times, and it never fails to impress. The combination of flavors and textures is just right – not too spicy, not too heavy.

My husband loves it because he can add as many jalapenos as he wants without worrying about burning his tongue. I’ve even used this recipe for special occasions like birthday parties and holiday gatherings.

The beauty of this dish lies in its versatility – you can use ground beef, chicken, or even vegetarian options like beans or lentils. This recipe is a game-changer for anyone looking for a fun and easy meal to feed a crowd.

Taco Stuffed Shells

Taco Stuffed Shells

4.9 from 1629 votes

Jumbo pasta shells are filled with seasoned ground beef, black beans, and cheese, then baked in a zesty enchilada sauce. Topped with fresh toppings, this dish combines the flavors of tacos with the comfort of baked pasta.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Filling

1 lb ground beef
1 packet taco seasoning
1/2 cup water
1 can (15 oz) black beans, drained and rinsed
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened

For the Shells and Sauce

12 jumbo pasta shells
1 can (10 oz) red enchilada sauce
1 can (8 oz) tomato sauce
1/2 cup shredded Monterey Jack cheese

For Topping

1/2 cup sour cream
1/2 cup diced tomatoes
1/4 cup chopped green onions
1/4 cup sliced black olives

👨‍🍳Directions

1Preheat oven to 375°F.
2Bring a large pot of salted water to a boil over high heat.
3Add the jumbo shells and cook until al dente, about 10 to 12 minutes.
4Drain the shells in a colander and rinse with cool water to stop cooking.
5While the shells cook, heat a large skillet over medium-high heat.
6Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 6 to 8 minutes.
7Drain any excess fat.
8Reduce heat to medium.
9Stir in the taco seasoning and water.
10Simmer until the mixture thickens slightly, about 2 to 3 minutes.
11Remove from heat and let cool for 5 minutes.
12In a mixing bowl, combine the cooked beef, black beans, shredded cheddar cheese, and cream cheese.
13Stir until well blended.
14The mixture should be thick and cohesive.
15In a small bowl, whisk together the enchilada sauce and tomato sauce.
16Spread about 1/2 cup of the sauce evenly over the bottom of a 9×13 inch baking dish.
17Spoon about 2 tablespoons of the beef mixture into each cooked shell.
18Place the filled shells seam side up in the baking dish, arranging them in a single layer.
19Pour the remaining sauce over the shells, covering them evenly.
20Sprinkle the Monterey Jack cheese on top.
21Cover the dish tightly with aluminum foil.
22Bake in the preheated oven for 20 minutes.
23Remove the foil and continue baking until the cheese is melted and bubbly, about 10 more minutes.
24The internal temperature should reach 165°F.
25Let the dish rest for 5 minutes before serving.
26Top each serving with a dollop of sour cream, diced tomatoes, green onions, and black olives.

🔧Equipment

Large pot
Colander
Large skillet
Mixing bowl
9×13 inch baking dish
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 980mg🌾Total Carbs: 32g🥦Dietary Fiber: 5g🍬Sugars: 4g🥩Protein: 24g

📝Notes

Tips: For a spicier version, use hot enchilada sauce or add diced jalapenos to the filling. You can substitute ground turkey for a leaner option. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Taco Stuffed Shells Works

This recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner.

One of the best things about taco stuffed shells is that they’re easy to reheat and serve – simply place them in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

You can also store them in an airtight container in the refrigerator for up to 24 hours before reheating.

❓ Frequently Asked Questions About Taco Stuffed Shells

Q: What type of shell is best to use?

Tortilla shells or taco shells work well for this recipe.

Q: Can I use ground turkey or chicken instead of beef?

Yes, you can use ground turkey or chicken as a substitute.

Q: How do I keep the filling from falling out of the shell?

To prevent the filling from falling out, you can place the shell on a baking sheet lined with parchment paper and bake until crispy.

Q: Can I make this recipe ahead of time?

You can assemble the taco stuffed shells up to 24 hours in advance and store them in an airtight container in the refrigerator.

Q: How do I reheat leftover taco stuffed shells?

To reheat leftover taco stuffed shells, place them in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

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