Taco Stuffed Shells

These shells came about during one of those nights when my kids were begging for tacos but I wanted something more filling than just regular tacos that they'd eat and be hungry again in an hour. I had this box of jumbo shells sitting in my pantry and suddenly thought, what if I just stuffed taco meat into them? It sounded crazy but turned out to be one of my best random ideas ever. The seasoned ground beef mixed with cheese gets spooned into these big pasta shells, then everything gets covered in enchilada sauce and more cheese before going in the oven. When you bite into one, you get all those taco flavors but in this hearty, comforting pasta form.

My sister tried these at our house and immediately texted me the next day asking for the recipe because her kids wouldn't stop talking about them. She said her picky son, who normally only eats chicken nuggets, ate four of them and asked when she was making them again. Even my taco-purist husband admitted these were "actually better than regular tacos" because you get more filling in every bite.

Ingredients

• Jumbo pasta shells - These big shells are perfect for holding all that taco filling
• Ground beef - I always use the 80/20 mix because you need that fat for flavor
• Taco seasoning - I just use the packet because it's consistent and my kids know that taste
• Enchilada sauce - This is what makes them taste Mexican instead of just Italian with taco meat
• Cheddar cheese - Goes in the filling and on top because you can never have too much cheese

Pin it

Step-by-Step Instructions

Getting the Shells Ready

Cook your shells according to the box directions but maybe a minute less than it says because they're going to cook more in the oven. I always make extra because some inevitably break when you're cooking them, and you can't stuff a broken shell. Drain them and rinse with cold water so they stop cooking and are easier to handle.

Taco Meat Time

Brown your ground beef in a big skillet, breaking it up as it cooks until there's no pink left. Drain most of the grease but leave a little because that's where flavor lives. Add your taco seasoning and about half the can of enchilada sauce, then let it bubble and simmer until the sauce gets thick and coats the meat really well.

Cheese Mixing

Take the skillet off the heat and stir in about a cup of shredded cheese until it melts into the meat mixture. This makes the filling hold together better and adds that creamy texture that makes each bite amazing. Let it cool down a bit so you don't burn your fingers when you're stuffing the shells.

Stuffing Process

Spray your 9x13 dish with cooking spray and heat your oven to 350. Take each shell and carefully spoon the taco mixture inside - don't overstuff them or they'll split. Line them all up in the baking dish like little taco boats. Pour the rest of the enchilada sauce over the top and sprinkle with the remaining cheese.

Baking Magic

Cover the whole thing with foil and bake for about 25 to 30 minutes until the cheese is melted and everything's bubbling. You'll know it's done when the cheese on top is all golden and bubbly and the sauce is thick around the edges.

Things to Remember

• Don't cook the shells all the way - They finish cooking in the oven, so underdone is better than mushy
• Let the meat cool before stuffing - Hot filling is hard to handle and makes the shells more likely to break
• Use enough sauce - The shells need moisture or they get tough and chewy

I made the mistake of cooking the shells completely the first time and they turned to mush when I tried to stuff them. Now I always undercook them slightly and they come out perfect. Also, trying to stuff them while the meat was still hot was a disaster - burned fingers and broken shells everywhere.

What to Serve With Them

These are pretty filling on their own, but we always put out sour cream, salsa, and chopped cilantro so everyone can top them however they want. A simple salad or some Mexican rice on the side makes it feel like a complete dinner. My kids love dipping them in extra sour cream, which sounds weird but actually tastes really good.

Switch It Up

You can add black beans or corn to the meat mixture if you want more stuff in there. Different cheeses work great too - Mexican blend or pepper jack give it different flavors. I've made these with ground turkey when it was on sale, and they were still really good. Adding some diced jalapeños to the filling makes them spicier if that's your thing.

Keeping Them Fresh

These actually get better overnight after all the flavors blend together. They keep in the fridge for several days and reheat perfectly in the microwave. You can also put the whole thing together and stick it in the fridge, then just bake it when you're ready to eat - perfect for meal prep.

Pin it

Kitchen Tips

• Make extra shells - Some always break, so cook more than you think you need
• Taste the meat mixture - Every taco seasoning is different, so adjust if needed
• Don't overstuff them - Less filling is easier to work with and won't break the shells

These taco stuffed shells have become one of those recipes my family requests constantly because they're like getting the best parts of tacos and pasta in one dish. They satisfy that taco craving but actually fill everyone up properly. Every time I make them, I remember why sometimes the weirdest recipe ideas turn out to be the best ones.

Frequently Asked Questions

→ Can I make these ahead of time?

Yes! You can assemble the stuffed shells, cover, and refrigerate for up to 24 hours before baking. Just add about 10 extra minutes to the baking time since they'll be cold.

→ Can I freeze taco stuffed shells?

Absolutely! Assemble without baking, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding extra time, or thaw overnight and bake as directed.

→ What if some of my shells break while cooking?

That's why the recipe suggests cooking 24 shells when you only need 20! Broken shells happen, so having extras ensures you have enough good ones for stuffing.

→ Can I use ground turkey instead of beef?

Yes! Ground turkey, chicken, or even plant-based ground meat would work great. Just make sure to cook it thoroughly and season well with the taco seasoning.

→ What other toppings work well with this?

Try diced avocado, sliced jalapeños, hot sauce, shredded lettuce, or even a drizzle of lime crema. Any of your favorite taco toppings would be delicious!