Cheesy Taco Stuffed Pasta Shells combine a seasoned ground-beef taco filling with mild salsa, cream cheese, red enchilada sauce, and melted Mexican cheese. Jumbo shells make tidy individual portions while the 9×13-inch dish gives the sauce enough room to surround them during baking.
The recipe makes 22–24 stuffed shells, shown here as 24, and serves 6 people. Preparation takes 15 minutes and baking takes 20 minutes, for a 35-minute total before the recommended 5-minute cooling period. Cook the pasta slightly firm so it can finish in the oven without tearing or becoming soft.
Cheesy Taco Stuffed Shell Ingredients
Gather 22–24 jumbo pasta shells, about half a box, 1 pound ground beef, 1 packet taco seasoning, 1 cup mild salsa, 4 ounces cream cheese, one 10-ounce can red enchilada sauce, and 2 cups shredded Mexican cheese blend.
These quantities fill one greased 9×13-inch baking dish. There is no added water, broth, garnish, or second sauce in the original method, and the cream cheese belongs inside the beef filling rather than on top.
If you enjoy this recipe, you may also like BBQ Chicken Fried Rice.
How to Make Taco Stuffed Pasta Shells
- Preheat the oven to 350°F and grease a 9×13-inch dish.
- Cook 22–24 jumbo shells according to package directions until slightly firm. Drain and lay them out individually.
- Brown and crumble 1 pound ground beef, then drain excess grease.
- Add 1 cup mild salsa and 1 packet taco seasoning to the beef.
- Stir in 4 ounces cream cheese until completely melted and smooth.
- Spread about half the 10-ounce can enchilada sauce across the baking dish.
- Fill every shell with beef and arrange it in the sauce.
- Drizzle on the remaining enchilada sauce and add 2 cups shredded Mexican cheese blend.
- Bake uncovered about 20 minutes, until melted and bubbly. Cool 5 minutes before serving.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Prepare the Oven and Baking Dish
Cook Shells Until Slightly Firm
Brown and Drain One Pound Beef
Add Salsa and Taco Seasoning
Melt Four Ounces Cream Cheese
Use Half the Enchilada Sauce First
Fill and Arrange Every Shell
Top with Sauce and Two Cups Cheese
Bake Uncovered for Twenty Minutes
Cool Five Minutes and Serve Six
Store and Reheat Without Drying
Conclusion
At 350°F, grease a 9×13-inch dish and cook 22–24 jumbo shells slightly firm. Brown and drain 1 pound beef, then mix in 1 cup mild salsa, taco seasoning, and 4 ounces cream cheese. Spread half a 10-ounce can enchilada sauce in the dish, fill and arrange the shells, and top with remaining sauce plus 2 cups Mexican cheese blend. Bake uncovered about 20 minutes and cool 5 minutes.
Frequently Asked Questions
- → How many stuffed shells does the recipe make?
The recipe yields 22–24 shells and serves exactly 6 people.
- → How firm should the pasta be before filling?
Cook the shells only until slightly firm because they finish cooking during the 20-minute bake.
- → Where does the cream cheese go?
Melt exactly 4 ounces cream cheese into the seasoned beef-and-salsa filling.
- → How is the enchilada sauce divided?
Spread about half in the bottom of the dish and drizzle the rest over the filled shells.