Name: Taco Stuffed Shells Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican-Inspired
Ingredients: 12 ounce jumbo pasta shells (16-20 shells); 1 ½ pounds lean ground beef; ¼ cup diced onion; ½ teaspoon kosher salt; 1-2 garlic cloves, minced; 1 ounce envelope taco seasoning; 2 tablespoons chopped cilantro (optional); 10 ounces red enchilada sauce (for meat mixture); ⅓ cup sour cream, room temperature; 2 tablespoons salsa; 10 ounces red enchilada sauce (for topping); 2 cups shredded sharp cheddar cheese

There’s something so fun and comforting about a twist on two classic favorites in one dish, and that’s exactly what you get with this Taco Stuffed Shells Recipe. It’s the perfect cozy meal that brings the zesty flavors of tacos inside tender pasta shells – a combo that always delights dinner guests and family alike.

A white rectangular baking dish holds one layer of large pasta shells stuffed with a meat filling, covered with melted orange cheese and sprinkled with small green herb pieces. The shells are placed close together in rows, and some sauce is visible underneath and around the edges. The dish sits on a colorful striped cloth over a white marbled surface. Nearby, there is a wooden spoon on the left, a small white bowl with a creamy white topping at the top left with a spoon in it, and on the right, a tray with tortilla chips and a small white bowl of red salsa. Two lime halves and some green herbs are in the background near the salsa. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Taco Stuffed Shells Recipe
Top Tip
How to Serve Taco Stuffed Shells Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Taco Stuffed Shells Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Taco Stuffed Shells Recipe has saved my dinner plans. It’s an instant crowd-pleaser with that perfect balance of creamy, cheesy, and spicy all wrapped into one dish. Plus, it’s surprisingly easy to make, which is always a win!

Flavor Explosion: Combining taco-seasoned meat with enchilada sauce and cheddar cheese creates a rich, bold taste you don’t want to miss.
Comfort Food Upgrade: Pasta shells filled with hearty taco meat take your typical taco night to a whole new cozy level.
Family-Friendly: Everyone from kids to adults enjoys the familiar flavors with a fun twist.
Customizable: Easily swap ingredients and toppings to make it your own, depending on what you have on hand.

Ingredients & Why They Work

This recipe combines simple, pantry-friendly ingredients that play beautifully together, giving you that comfort-food feel with a fiesta twist. The jumbo pasta shells are sturdy enough to hold all the delicious filling, and the mix of hamburger, taco seasonings, and cheesy sauce makes every bite a party.

Flat lay of fresh jumbo pasta shells arranged neatly, a small pile of raw lean ground beef, a few diced white onion pieces in a small white ceramic bowl, two whole uncracked brown garlic cloves, a small white bowl filled with bright red enchilada sauce, a small white bowl of smooth sour cream, a small mound of shredded sharp cheddar cheese, and a few fresh cilantro sprigs scattered gently, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Jumbo Pasta Shells: Big enough to stuff generously and hold all that meat and cheese, plus they cook quickly.
Lean Ground Beef: It’s the heart of the filling, providing a rich texture without too much fat.
Diced Onion: Adds a mild sweetness and moisture to balance the savory meat.
Kosher Salt: Enhances all the flavors — an essential seasoning step.
Garlic: Brings aroma and depth to the filling.
Taco Seasoning: The classic blend that turns ordinary beef into bold taco meat.
Cilantro (Optional): I love it for a pop of freshness, but you can skip if you’re not a fan.
Red Enchilada Sauce: This sauce adds tang, spice, and keeps everything moist and saucy.
Salsa: Layers in extra flavor and zesty notes.
Sour Cream: Makes the filling creamy and helps mellow out the spices.
Sharp Cheddar Cheese: Melts perfectly over the top for that irresistible bubbly crust.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Taco Stuffed Shells Recipe is how easy it is to customize. Whether you want a little extra heat, a vegetarian version, or a cheesy overload, there’s room to make it your own and still keep it unbelievably tasty.

Variation: I sometimes swap ground beef for ground turkey or even cooked lentils for a vegetarian twist — still just as flavorful when you load on the taco seasoning and enchilada sauce.
Spice it Up: Add diced jalapeños or a pinch of cayenne to the filling for a kick if your crew likes things spicy.
Cheese Swap: Mixing in some pepper jack or Monterey Jack cheese changes the melt texture and flavor profile in a delicious way.
Make it Gluten-Free: Use gluten-free jumbo shells or substitute with large zucchini boats for a low-carb option.

Step-by-Step: How I Make Taco Stuffed Shells Recipe

A white plate with three large yellow pasta shells filled with a brown meat mixture sits on top of a blue plate, both placed on a white marbled surface. The pasta shells are covered in orange sauce and sprinkled with green herbs. On top of the shells is a dollop of white sour cream, decorated with sliced black olives, sliced green jalapeño peppers, and small diced red tomatoes and white onions. In the background, there is a small white bowl of sour cream with green herbs, a round white bowl with yellow tortilla chips and red salsa, a halved lime, and a glass of light-colored drink, all on a colorful Mexican-style cloth. photo taken with an iphone --ar 2:3 --v 7

Step 1: Boil and Prep the Pasta Shells

First things first—get your jumbo pasta shells boiling in plenty of salted water, following the package instructions until just tender but still holding their shape. This usually takes about 10 minutes. Drain carefully and set aside so they’re ready to be filled. A quick tip: reserve a little pasta water if you want to loosen your sauce later.

Step 2: Brown the Ground Beef with Onions

While the pasta cooks, heat a skillet over medium-high and add the ground beef, diced onion, and kosher salt. Cook until the beef is evenly browned and the onions soften—typically around 7 minutes. Drain off excess fat unless you prefer it richer, then return it to the skillet to get ready for the next flavor boost.

Step 3: Build the Flavor Base

Next, stir in the minced garlic, taco seasoning, and chopped cilantro into the beef mixture. Pour in about half of your enchilada sauce, the salsa, and gently fold in the sour cream. Let everything simmer together for 3-4 minutes so the flavors marry and the mixture thickens up beautifully. This is the heart of your filling!

Step 4: Stuff Those Shells

Lightly grease a 9x13 baking dish with cooking spray—this keeps the shells from sticking and helps clean up later. Spoon about 2 to 3 tablespoons of the beef mixture into each pasta shell, filling them generously but not overflowing. Arrange them snugly in the dish.

Step 5: Sauce and Cheese Finale

Pour the rest of the enchilada sauce over the stuffed shells, making sure to cover them well. Sprinkle a generous layer of sharp cheddar cheese all over the top. The cheese melts into a golden, bubbly crust that pretty much guarantees happiness.

Step 6: Bake to Perfection

Cover the baking dish tightly with aluminum foil and bake at 350°F (175°C) for 30 minutes. Then, remove the foil and bake another 5 to 10 minutes until the cheese is golden and bubbly. Let it rest a few minutes before serving to help everything set.

Top Tip

Over the years, I’ve learned a few little secrets with this Taco Stuffed Shells Recipe that really make a difference.

Don’t Overfill the Shells: Stuffing too much filling will cause them to burst in the oven — keeping it to 2-3 tablespoons per shell works best.
Browning the Meat Well: Taking time to get that nice caramelized edge adds incredible flavor you just can’t skip.
Simmer Your Filling: Let the filling thicken to avoid a watery final dish; it also deepens the flavors.
Use Foil Carefully: Covering the dish during early baking keeps moisture in, but removing it at the end is key to that bubbly, golden cheese finish.

How to Serve Taco Stuffed Shells Recipe

taco stuffed shells - Serving Suggestion

Garnishes

I love topping these taco shells with chopped fresh cilantro and a dollop of sour cream for that classic cool contrast. Sliced avocado or a quick sprinkle of green onions adds freshness and color. If you want an extra crunch, a handful of crushed tortilla chips right before serving never disappoints.

Side Dishes

This dish pairs wonderfully with a simple, crisp green salad or a side of Mexican street corn (elote) to keep the festive vibe going. Sometimes I throw together a quick southwestern black bean salad or even some roasted veggies seasoned with cumin and chili powder to complement the flavors.

Creative Ways to Present

For a fun presentation at gatherings, I’ve arranged the stuffed shells in smaller casserole dishes for individual servings or even plated them on colorful Mexican-patterned plates with a side of fresh lime wedges. It’s unexpected enough to wow your guests but still super approachable.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers even tastier. Just cover well so the shells don’t dry out.

Freezing

This recipe freezes beautifully! I suggest assembling the shells in a freezer-safe dish, covering tightly with foil, and freezing before baking. When you’re ready to enjoy, thaw overnight in the fridge and bake as usual, adding a bit more time if still partially frozen.

Reheating

For leftovers, I heat stuffed shells in the oven at 350°F covered with foil for about 15-20 minutes to prevent drying out. A quick zap in the microwave works too, but the oven method keeps the texture and cheese melty just right.

Frequently Asked Questions:

Can I make this recipe vegetarian?

Absolutely! You can swap the ground beef for cooked lentils, crumbled tofu, or a plant-based meat alternative. Make sure to keep the taco seasoning and enchilada sauce for that authentic flavor.

How many stuffed shells does this recipe make?

You will need about 16 to 20 jumbo pasta shells, and this recipe serves roughly 8 people depending on portion sizes.

Can I prepare this recipe ahead of time?

Yes! You can assemble the stuffed shells a day ahead, cover them tightly, and refrigerate. Bake them when you’re ready for dinner. This helps boost ease on busy nights.

What’s the best way to reheat leftovers?

The best way is to reheat leftovers in the oven at 350°F, covered with foil to maintain moisture, for 15-20 minutes. Microwave works too if you’re short on time, but might dry the shells out a bit.

Final Thoughts

This Taco Stuffed Shells Recipe holds a special place in my kitchen because it brings such bold, comforting flavors together in one delightful dish that’s as fun to eat as it is to make. I love sharing this recipe with friends and family because it always sparks happy conversations and big smiles around the table. Give it a try—you’ll see what I mean!