Introduction
If tacos and pasta had a baby, Taco Stuffed Shells would be the result.
This is comfort food meets Tex-Mex magic — jumbo pasta shells loaded with a cheesy, creamy taco filling, baked in enchilada sauce, and topped with extra melted cheese.
It’s the perfect weeknight dinner, potluck star, or family-friendly meal that’ll have everyone coming back for seconds. The best part? It’s easy, customizable, and guaranteed to make your kitchen smell incredible.
Why You’ll Love This Recipe
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Taco + pasta = bold and unique flavors
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One-pan bake for easy cleanup
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Cheesy, creamy, and saucy goodness in every bite
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Perfect for meal prep and freezing
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Always a crowd-pleaser for family dinners, parties, or game day
Ingredients You’ll Need
(Simple pantry-friendly ingredients — you probably already have most of these!)
For the Filling
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1 lb ground beef (or ground turkey for a lighter option)
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1 packet taco seasoning
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½ cup water
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1 cup salsa (mild, medium, or hot — your choice)
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1 cup shredded cheddar cheese
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½ cup sour cream (for creaminess)
For the Shells
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20 jumbo pasta shells
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1 cup enchilada sauce (or extra salsa, if preferred)
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Extra shredded cheese for topping
Optional Toppings
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Chopped green onions
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Sliced jalapeños
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Fresh cilantro
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Diced tomatoes
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Crushed tortilla chips (for added crunch)
Step-by-Step Instructions
Step 1: Boil the Pasta Shells
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Bring a large pot of salted water to a boil.
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Cook the jumbo pasta shells just shy of al dente since they’ll finish cooking in the oven.
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Drain and drizzle a little olive oil to prevent sticking.
Step 2: Prepare the Taco Filling
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In a skillet, cook the ground beef over medium heat until browned.
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Drain excess grease, then stir in taco seasoning and water.
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Simmer until the mixture thickens.
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Add salsa, sour cream, and shredded cheddar cheese, mixing until creamy.
Step 3: Stuff the Shells
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Spread enchilada sauce (or salsa) evenly across the bottom of a baking dish.
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Use a spoon to stuff each shell generously with the taco filling.
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Arrange the stuffed shells snugly in the baking dish.
Step 4: Add Cheese & Bake
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Sprinkle extra shredded cheese over the top.
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Bake uncovered at 375°F (190°C) for 20-25 minutes until the cheese is melted, bubbly, and slightly golden.
Step 5: Garnish & Serve
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Top with your favorite toppings such as green onions, jalapeños, diced tomatoes, cilantro, or crushed tortilla chips.
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Serve hot and enjoy!
Serving Suggestions
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Pair with Mexican rice or cilantro-lime rice
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Serve alongside guacamole and fresh salsa
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Add a simple taco salad for a balanced meal
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Top with crushed Doritos for extra crunch
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Drizzle with chipotle crema or hot sauce for added spice
Make-Ahead, Storage & Freezing Tips
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Make Ahead: Assemble up to a day in advance, refrigerate, and bake when ready.
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Freeze Unbaked: Assemble the shells, wrap tightly, and freeze for up to 3 months.
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Reheat: Bake frozen shells at 350°F (175°C) for about 45 minutes or until heated through.
Recipe Variations
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Protein Swap: Use shredded chicken, ground turkey, or black beans instead of beef.
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Extra Heat: Add diced jalapeños or chipotle peppers to the filling.
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Cheese Lovers: Mix cheddar, Monterey Jack, and pepper jack for a richer flavor.
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Low-Carb Option: Replace pasta shells with zucchini boats or bell peppers.
Recipe Card
Taco Stuffed Shells
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
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Servings: 6-8
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Calories: ~350 kcal per serving (varies by toppings)
Final Thoughts
Taco Stuffed Shells might sound unusual, but one bite will change your mind. They’re cheesy, creamy, and packed with bold taco flavors — a fun and comforting dinner recipe that everyone loves.
Whether you’re feeding picky kids, taco fanatics, or a crowd of friends, this recipe is guaranteed to become a family favorite.