Taco Stuffed Shells fill jumbo pasta shells with seasoned ground beef and cheddar, then bake them under enchilada sauce and more cheese. The recipe combines a familiar taco filling with a covered pasta casserole.
It yields 20 stuffed shells and serves 6. Preparation takes 20 minutes, cooking takes 30 minutes, and total time is 50 minutes.
Taco Stuffed Shell Ingredients
Use 1 pound ground beef, 1 packet taco seasoning, 20 to 24 jumbo pasta shells, one 10-ounce can enchilada sauce, and 2 cups shredded cheddar cheese.
For serving, prepare 1/2 cup sour cream, optional 1/4 cup chopped fresh cilantro, and pico de gallo. Cook a few extra shells because some may break; the finished yield remains 20 stuffed shells.
If you enjoy this recipe, you may also like Cheesy Ground Beef Pasta Skillet.
How to Make Taco Stuffed Shells
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- Cook 20 to 24 shells according to the package until al dente. Drain and rinse cold.
- Brown and crumble 1 pound beef over medium-high heat. Drain grease and return it to the skillet.
- Add taco seasoning and half the enchilada sauce. Simmer 5 to 7 minutes until thickened.
- Stir 1 cup cheddar into the taco meat.
- Fill 20 intact shells and arrange them in the dish.
- Pour over the remaining sauce and add the remaining 1 cup cheddar. Cover with foil and bake 25 to 30 minutes until bubbly.
- Cool briefly and serve with cilantro, sour cream, and pico if desired.
For storage details after serving, the USDA leftovers and food safety guidance.
Cook Extra Shells to Protect the Yield
Brown and Drain the Beef
Simmer the Taco Filling
Stir in One Cup of Cheddar
Fill Twenty Intact Shells
Add Remaining Sauce and Cheese
Bake Covered at 350°F
Cool Briefly and Add Toppings
Divide Twenty Shells Across Six Servings
Plan the 50-Minute Schedule
Conclusion
Heat the oven to 350°F and grease a 9×13 dish. Cook 20 to 24 jumbo shells al dente, drain, and rinse. Brown 1 pound beef, drain, add taco seasoning and half the 10-ounce sauce, and simmer 5 to 7 minutes. Stir in 1 cup cheddar, fill 20 shells, top with remaining sauce and cheese, cover, and bake 25 to 30 minutes. Cool briefly and add optional toppings.
Frequently Asked Questions
- → Why should I cook 20 to 24 shells?
The recipe yields 20 stuffed shells, and the extras replace any shells that break during boiling.
- → How is the cheddar divided?
Stir 1 cup into the beef filling and sprinkle the remaining 1 cup over the casserole.
- → How long do taco stuffed shells bake?
Cover with foil and bake at 350°F for 25 to 30 minutes, until melted and bubbly.
- → What toppings go with the shells?
Serve with 1/2 cup sour cream, pico de gallo, and up to 1/4 cup optional chopped cilantro.