Cheesy Taco Stuffed Shells Recipe

Ben Carraoli

Cheesy Taco Stuffed Shells Recipe

I made this Cheesy Taco Stuffed Shells Recipe last weekend, and let me tell you—it was a total hit! Imagine the rich flavors of tacos wrapped inside tender pasta shells, baked to perfection with melty cheese on top. It’s like a Mexican-inspired comfort dish, and I promise, it's easy enough for any night of the week.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 4

Course: Dinner

Calories: 420

Ingredients Method

Ingredients

For the stuffed shells:
20 –24 large pasta shells – cook them al dente so they hold their shape during stuffing and baking.
1 lb ground beef or turkey – either works great depending on your preference or what you have on hand.
1 packet taco seasoning – this adds all the bold familiar taco flavor without any guesswork.
1 cup refried beans – gives the filling a creamy texture and boosts the heartiness.
1 cup shredded cheese cheddar or Mexican blend – freshly shredded cheese melts better than pre-packaged kinds.
½ cup sour cream – adds tanginess and creaminess to the taco mixture.
1 cup salsa – use your favorite brand or spice level for a personal touch.
For topping:
1 cup shredded cheese – for that irresistible golden cheesy crust.
Chopped green onions or cilantro optional – for a burst of freshness and color.
Additional salsa – serve on the side for dipping or drizzling.

Method

Start by boiling your large pasta shells until they’re al dente. This means they should be cooked but still firm. Drain them and rinse with cold water to stop the cooking process. Lay them on a plate or tray so they don’t stick together while you prepare the filling.
In a skillet over medium heat, cook your ground beef or turkey until fully browned. Drain any excess grease. Add the taco seasoning and stir well so the spices coat all the meat evenly. Next, mix in the refried beans, sour cream, and shredded cheese. The result should be a creamy, cheesy taco mixture that smells amazing.
Now it’s time to assemble. Take each pasta shell and carefully fill it with the taco mixture. I usually use a tablespoon to do this, but a piping bag makes things even tidier. Place each stuffed shell into a greased 9x13 baking dish, lining them up closely.
Once your shells are filled and placed in the dish, pour salsa over the top. Don’t skimp—make sure every shell gets a bit! Then, generously sprinkle shredded cheese over the top. The cheese will bubble and brown beautifully in the oven.
Preheat your oven to 350°F. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and slightly golden. Your kitchen will smell incredible by now.