Taco Stuffed Shells Recipe

Jump to Recipe Print Recipe

When you’re thinking about what to pair with your Taco Stuffed Shells, think outside the box. Fresh garden salads, like a crisp romaine or a refreshing cucumber salad, add a nice crunch.

You could also whip up some guacamole or a zesty salsa for that authentic taco dive. And don’t forget about a side of tortilla chips.

They can scoop up any leftover goodness on your plate. Now, let’s dive into the delicious adventure of making Taco Stuffed Shells!

I recall the first time I stumbled upon Taco Stuffed Shells. It was one of those lazy weeknights where dinner creativity was lacking. The clock was ticking, and my stomach was growling.

Rummaging through my pantry, I soon discovered a treasure trove of ingredients: pasta, ground beef, and salsa grinning at me. Bingo! What emerged was a fusion of Italian comfort and Mexican zest, all packed in those delightful shells.

This dish is not just easy to make; it’s an explosion of flavor that will make your taste buds dance. Often, we think of pasta as a cozy Italian affair, but this recipe dares to cross culinary borders and does it flawlessly.

Why This Recipe Works?

Let’s break down why Taco Stuffed Shells is not just another dinner recipe, but a culinary experience worth making.

1. Bold Flavors that Pop: The combination of taco seasoning, salsas, and cheeses creates a symphony of flavors. Each bite delivers a punch, thanks to that sharp cheddar and creamy Monterey Jack.

2. Versatility That Saves Time: This recipe is adaptable. You can switch ingredients based on what you have. Ground turkey, chicken, or even a meat substitute work wonders. It’s a lifesaver when you’re short on time but still want something new.

3. A Crowd-Pleaser: Whether you have kids or guests, everyone loves the idea of stuffing pasta shells with familiar flavors. It’s like Italian meets Mexican on a dinner plate, creating a dish that’s sure to impress.

4. Make-Ahead Success: One of my all-time favorite features of this recipe is its make-ahead capability. You can prepare it up to two days in advance, which is perfect for meal-prepping or entertaining guests.

How Does It Taste Like?

Imagine a creamy, savory bite packed with seasoned meat, a hint of fresh spices, and that melty cheese layer pulling it all together. It tastes like your favorite taco but in a shell that’s slightly crispy on the outside and tender on the inside.

The fresh cilantro and green onions add a burst of freshness, giving it balance. It’s comforting yet exciting, and leftovers (if there are any) taste even better the next day.

What Sets This Recipe Apart from Other Taco Stuffed Shells Variations?

Many Taco Stuffed Shells don’t utilize refried beans or salsa effectively, often resulting in dry bites. This recipe incorporates a silky texture from the beans and a punchy flavor from the salsa, setting it apart from the usual fare.

The addition of chicken broth adds moisture to the dish while enhancing the flavor profile. Moreover, don’t overlook the space offered by fresh herbs, elevating the meal and taking it beyond typical taco fare.

The Ingredients

1 pound lean ground beef

1 jar chunky salsa, divided

16 extra-large pasta shells

¾ cup shredded sharp Cheddar cheese

1 packet taco seasoning blend

¼ cup shredded Monterey Jack cheese

1 cup broth

1 can refried black beans

1 tablespoon chopped fresh cilantro

¼ cup chopped fresh green onions

1 teaspoon ground cumin

Instructions

Step 1: Cook the Pasta Shells

Start by boiling a large pot of water. Add a pinch of salt; it just makes sense. Once it’s boiling, throw in those extra-large pasta shells. Cook according to package instructions, typically around 8 to 10 minutes.

You want them al dente, so they hold up when stuffed. Drain them carefully, then lay them out on a clean kitchen towel to cool.

Step 2: Prepare the Taco Filling

In a skillet over medium heat, brown the ground beef. It usually takes around 5-7 minutes. Use a spoon to break it apart as it cooks. Once it’s browned and cooked through, stir in the taco seasoning, one jar of salsa, and refried beans. Mix well, allowing the flavors to meld for about 5 minutes.

Step 3: Stuff the Shells

Grab that cooled pasta and a spoon. Fill each shell generously with the beef mixture. Don’t be shy; pack it in there!

Step 4: Assemble in a Baking Dish

In a spacious 9×13 inch baking dish, pour half the remaining salsa on the bottom. Place the stuffed shells in the dish, opening facing up.

Pour the rest of the salsa over the shells. Then, sprinkle both cheeses—Cheddar and Monterey Jack—on top.

Step 5: Bake the Dish

Pour chicken broth around the edges of the baking dish. Cover it in aluminum foil. Bake in a preheated oven at 350°F for about 30 minutes. This keeps all the flavors inside and helps cook everything through.

Step 6: Garnish and Serve!

Once done, take it out, remove the foil, and garnish with chopped cilantro and green onions. Let it sit for a few minutes before serving. Trust me, this wait is worth it.

Notes

Here are a few tips to elevate your Taco Stuffed Shells:

Use High-Quality Ingredients: Fresh ingredients enhance flavors significantly.

Adjust the Spice Level: Add jalapeños or chili powder if you enjoy a spicy kick.
Make it Vegetarian: Substitute ground beef with lentils or a meat alternative.
Play with the Cheeses: Experiment with different cheeses based on your taste.

Don’t Overstuff the Shells: A little under-stuffing can prevent them from breaking.

Nutrition Information

Taco Stuffed Shells Recipe Nutrition Facts

How Do You Store This Taco Stuffed Shells?

For leftovers, ensure the shells cool completely. Store them in an airtight container in the fridge for up to three days. They also freeze wonderfully! Just cover tightly and freeze for up to three months. Thaw in the fridge overnight before reheating.

Sides for Taco Stuffed Shells Recipe

Here are three perfect sides to complement your meal:

1. Mexican Street Corn Salad: Creamy, tangy, and slightly spicy, this dish is a real crowd-pleaser. Plus, it lends a sweet contrast to the savory stuffed shells.

2. Garden Fresh Salad: A mix of mixed greens, cherry tomatoes, sliced cucumbers, and a light vinaigrette adds a refreshing crunch.

3. Spicy Black Bean Soup: A warm bowl of soup makes a hearty accompaniment and combines beautifully with the flavors of the stuffed shells.

What Alternatives Can You Use for the Ingredients if They Are Not Present in Your Kitchen?

Sometimes life throws a curveball, and you don’t have everything you need. Here are alternatives:

1. Ground Turkey or Chicken: Both are excellent substitutes for beef and lighter in fat.

2. Cauliflower Rice: If you’re looking to cut carbs, consider substituting ground beef with cauliflower rice sautéed with taco spices.

3. Regular Pasta Shells: If you can’t find extra-large shells, regular shells or even manicotti can work just as well.

4. Vegetable Broth: A great swap for chicken broth to keep it vegetarian while maintaining rich flavor.

When you're thinking about what to pair with your Taco Stuffed Shells, think outside the box. Fresh garden salads, like a crisp romaine or a refreshing cucumber salad, add a nice crunch.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Main Course

Cuisine American

Servings

Calories 361 kcal

Equipment

Spoon

Ingredients

1 pound lean ground beef
1 jar chunky salsa divided

16 extra-large pasta shells
¾ cup shredded sharp Cheddar cheese
1 packet taco seasoning blend

¼ cup shredded Monterey Jack cheese
1 cup broth
1 can refried black beans

1 tablespoon chopped fresh cilantro
¼ cup chopped fresh green onions
1 teaspoon ground cumin