Oh, you guys, have you ever had one of those dishes that just feels like a warm, cozy hug all wrapped up in a delicious bite? That’s exactly what these taco stuffed shells are for me! They’re this amazing fusion of everything we love – cheesy, savory taco flavors all nestled inside tender pasta shells. Seriously, if you’re looking for a new weeknight dinner hero or a crowd-pleaser for your next get-together, you’ve found it. We’re talking about that incredible ‘ooey gooey cheese pull’ and the ultimate ‘tex mex pasta bake’ experience. Here at Recipes To Keep, we’re all about those reliable, classic dishes that just make you feel good, just like my grandmother Eleanor’s recipes always did, and you can learn more about our mission over on our About Us page! These are the kind of dishes that become instant favorites, perfect for adding to your collection of delicious main dishes. Don’t forget to follow us on Facebook for more kitchen inspiration!
- Why You'll Love This Taco Stuffed Shells Recipe
- Ingredients for Delicious Taco Stuffed Shells
- Ingredient Notes and Substitutions for Taco Stuffed Shells
- How to Prepare Perfect Taco Stuffed Shells
- Serving Suggestions for Taco Stuffed Shells
- Make-Ahead and Freezing Tips for Taco Stuffed Shells
- Taco Stuffed Shells Nutrition Estimate
- Frequently Asked Questions about Taco Stuffed Shells
- Share Your Taco Stuffed Shells Creations!
Why You’ll Love This Taco Stuffed Shells Recipe
Honestly, why wouldn’t you love these? They’re a total game-changer!
- Super Easy: Seriously, this is a dump-and-bake kind of meal. Perfect for those busy nights when you need a delicious dinner fast. It’s the ultimate weeknight comfort food.
- Flavor Explosion: We’re talking classic taco flavors, creamy goodness, and that irresistible cheese pull. It’s a family friendly casserole that everyone will devour.
- Totally Versatile: Love Taco Tuesday dinner? This fits right in! Plus, you can swap in ground turkey, add different cheeses, or even amp up the spice.
- Make Ahead Magic: Life gets crazy, right? Good news – these are super easy to prep ahead and freeze, making future weeknights a breeze.
Ingredients for Delicious Taco Stuffed Shells
Alright, let’s get down to business with the goodies you’ll need for these amazing taco stuffed shells. It’s a pretty straightforward list, but trust me, each ingredient plays its part in making this dish pure comfort food magic! You won’t believe how something so simple can taste so darn good.
Here’s what you’ll grab:
- 12 jumbo pasta shells: These are like little edible boats, ready to be loaded up with all that yummy filling!
- 1 pound ground beef or turkey: Your main protein powerhouse. I love using ground beef for that classic taco flavor, but ground turkey is a fantastic lighter option, too!
- 1 packet taco seasoning: This is your flavor secret weapon! Just one packet gives you that perfect taco spice blend without any fuss.
- 1/2 cup water: This helps the taco seasoning bloom and create that delicious sauce simmer.
- 8 ounces cream cheese, softened: Oh yes, this is key for that incredible creaminess and richness. Make sure it’s softened so it mixes in like a dream!
- 1/2 cup refried beans: Another creamy binder that just adds to the gooey factor and helps hold everything together.
- 1 cup shredded cheddar cheese, divided: Gotta have cheese! We’ll use some in the filling and then sprinkle the rest on top for that gorgeous, bubbly, cheesy crust.
- 1/4 cup chopped fresh cilantro (optional): If you’re a cilantro fan, a little bit of this adds a wonderfully fresh zing!
Ingredient Notes and Substitutions for Taco Stuffed Shells
Okay, so you’ve got your ingredients, but let’s chat for a sec about a few things to make these taco stuffed shells absolutely perfect. Sometimes, folks ask if they can swap things out, and the answer is usually a big ol’ YES!
First off, the meat! I often reach for ground beef myself because it has that classic taco taste, but you know what? My sister swears by using ground turkey for her family, and honestly, you can barely tell the difference, especially with all the yummy taco seasoning we’re adding. It’s a great way to make these tasty main dishes a little lighter. If you’re feeling adventurous, ground chicken would work wonders too!
Now, about the cream cheese and refried beans – these are kind of the magic makers for that super creamy, rich filling. If you’re trying to keep things a bit lighter or dairy-free, you could experiment with a dairy-free cream cheese alternative and maybe a dollop of cashew cream, or even some mashed avocado in a pinch. It won’t be exactly the same, but it can still be delicious! I haven’t tried a gluten-free version yet, but I bet you could find a good gluten-free jumbo shell and it would still be fantastic.
How to Prepare Perfect Taco Stuffed Shells
Alright, friends, let’s get these taco stuffed shells ready for their moment in the oven! It’s actually super simple, and I promise, watching them bake up all bubbly and cheesy at the end is totally worth it. Trust me, this is how you get that amazing Tex-Mex pasta bake everyone raves about, perfect for those busy weeknights when you need a win, which you can find more of in our easy weeknight meals section.
Prepping the Pasta Shells for Taco Stuffed Shells
First things first, those jumbo shells need a little head start. Just cook them according to the package directions, but pull them out when they’re *al dente*. You know, still firm to the bite, not mushy! You don’t want them falling apart when you stuff them. Quick tip: rinse them with a little cold water right after draining. This stops them from sticking together like glue while you get the filling ready.
Creating the Flavorful Taco Filling for Taco Stuffed Shells
Now for the heart of the matter – the filling! Brown your ground meat in a skillet over medium heat. Drain off any excess grease; we want flavor, not fat! Then, sprinkle in that taco seasoning and the water. Give it a good stir and let it simmer for about 5 minutes, or until the sauce thickens up nicely. This part smells SO good, the whole kitchen starts smelling like Taco Tuesday!
Assembling and Baking Your Taco Stuffed Shells
Okay, time to bring it all together! In a separate bowl, mix that softened cream cheese, refried beans, and half of your shredded cheddar cheese. Stir until it’s all smooth and creamy. Now, gently stir the taco meat mixture into the cheese and bean mix. It’s going to look glorious! Take each cooked pasta shell and spoon that delicious filling right inside. It might get a little messy, but that’s part of the fun! Arrange your stuffed shells snugly in a 9×13 inch baking dish. Sprinkle the remaining cheddar cheese all over the top. Pop it into your preheated oven at 375°F (190°C). You’ll want to bake them for about 20-25 minutes. The real sign they’re done? That cheese will be melted, bubbly, and probably starting to turn a gorgeous golden brown. That’s your cue for the ultimate ‘ooey gooey cheese pull’!
Serving Suggestions for Taco Stuffed Shells
Now that you’ve got these incredible taco stuffed shells ready to go, how are you going to serve ’em up? Honestly, they’re so hearty and delicious on their own, but a few little extras really take them to the next level. For that classic taco bar vibe, you can’t go wrong with a dollop of cool sour cream, some zesty salsa, and a sprinkle of crisp shredded lettuce. And don’t forget avocado or guacamole – so good! If you’re looking for more sides that fit that perfect Taco Tuesday dinner theme, you could totally whip up some fluffy rice or serve a side of our amazing 7-Layer Taco Dip. Or, for something a little lighter, our Chicken Tortilla Soup is a fantastic pairing too!
Make-Ahead and Freezing Tips for Taco Stuffed Shells
Life gets busy, right? That’s exactly why I love that you can totally prep these taco stuffed shells ahead of time! You can answer that big question: “Can you freeze taco stuffed shells?” with a resounding YES! It’s such a lifesaver for weeknights or even unexpected guests.
To get a head start, just assemble everything right up to before you add the final cheese topping. If you’re planning to bake it within a day or two, just cover the baking dish tightly with plastic wrap and pop it in the fridge. When you’re ready to bake, maybe add that last bit of cheese and pop it into the oven for 20-25 minutes, or until it’s all melty and bubbly.
For longer storage, freezing is your best friend! Cover the assembled, unbaked dish tightly with a couple of layers of plastic wrap, followed by a layer of aluminum foil. It’ll keep beautifully in the freezer for up to 3 months. When you’re ready to cook from frozen, just remove the plastic wrap, keep the foil on, and bake at 375°F (190°C) for about 45-55 minutes, or until it’s heated through. Then, take off the foil, add that last sprinkle of cheese (if you didn’t, add it now!), and bake for another 10-15 minutes until it’s golden and gooey. Totally worth it for an effortless meal later! It’s a great strategy, similar to how I prep my BBQ Pulled Pork Sliders for future events.
Taco Stuffed Shells Nutrition Estimate
Now, I always like to give you a ballpark idea of what you’re getting with a serving, but remember, these numbers are just estimates! They can totally change depending on the exact brands you use, if you swap out ingredients (like that yummy ground turkey option we talked about!), or even just how generous you are with the cheese on top.
But generally speaking, a serving of about 3 shells is around 450 calories, with about 25g of fat, 25g of protein, and 30g of carbohydrates. It’s a hearty meal that definitely satisfies! Keep in mind sodium can be a bit high since we’re using taco seasoning and sometimes refried beans, so that’s something to be mindful of.
Frequently Asked Questions about Taco Stuffed Shells
Got questions? I’ve got answers! It’s totally normal to have a few things pop into your head when you’re trying a new recipe, especially one as fun as these taco stuffed shells. Here are a few things folks often ask me:
Can I use different kinds of cheese?
Oh, absolutely! While cheddar is classic for that amazing melt and flavor, feel free to mix it up. A Monterey Jack is fantastic, or even a Colby Jack blend! Pepper Jack would be amazing if you want a little kick. You can even sprinkle some Cotija cheese on top right before serving for an extra authentic touch. It really makes that tex mex pasta bake pop!
What if my jumbo shells break when I’m stuffing them?
Don’t you worry one bit if a shell or two decides to crack! It happens, especially if they’re cooked a little too long. The best thing to do is just gently mash the broken pieces together as best you can once you start stuffing. You can also strategically place them in the baking dish so the broken bits are covered by other shells or that glorious cheese topping. Honestly, once it’s all baked and bubbly, you won’t even notice!
Can I make these taco shells vegetarian?
You sure can! If you want to skip the meat altogether, you’ve got options. You can use a plant-based ground crumble, or my personal favorite for a vegetarian version is to load them up with extra veggies and beans. Sautéed onions, bell peppers, corn, and black beans all work wonderfully. You’ll still get plenty of flavor from the taco seasoning and that creamy filling!
How do I know when they’re fully cooked?
The biggest clue is that bubbly, melted cheese on top. It’ll be golden and starting to caramelize a bit around the edges. If you’re unsure, you can always gently pull one of the shells aside to make sure the filling is hot all the way through. Since we’re cooking them until the cheese is melty, they’re usually perfectly done in that 20-25 minute timeframe. That’s the magic of a good family friendly casserole!
Share Your Taco Stuffed Shells Creations!
Okay, so now it’s YOUR turn! I absolutely love hearing from you guys and seeing what magic you create in your own kitchens. Did these taco stuffed shells turn out just like you pictured, with that amazing ‘ooey gooey cheese pull’? Do you have a secret ingredient or a favorite topping I haven’t mentioned? Drop a comment below and let me know all your tips and variations! I’m always looking for more ways to make this dish even more special. You can also reach out via our Contact page!
PrintTaco Stuffed Shells
A comforting pasta bake combining taco flavors with creamy cheese, baked in jumbo shells.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
- 12 jumbo pasta shells
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1/2 cup water
- 8 ounces cream cheese, softened
- 1/2 cup refried beans
- 1 cup shredded cheddar cheese, divided
- 1/4 cup chopped fresh cilantro (optional)
- Salsa, for serving
- Sour cream, for serving
- Shredded lettuce, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta shells according to package directions until al dente. Drain and rinse with cold water.
- While shells cook, brown ground meat in a skillet over medium heat. Drain excess fat.
- Stir in taco seasoning and water. Simmer for 5 minutes, or until sauce thickens.
- In a bowl, combine softened cream cheese, refried beans, and 1/2 cup of shredded cheddar cheese. Mix well.
- Stir the meat mixture into the cheese and bean mixture.
- Stuff each cooked pasta shell with the taco filling.
- Arrange the stuffed shells in a 9×13 inch baking dish.
- Top with the remaining 1/2 cup of shredded cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot with your favorite taco toppings like salsa, sour cream, and lettuce.
Notes
- For a make-ahead option, assemble the shells in the baking dish, cover tightly, and refrigerate for up to 2 days or freeze for up to 3 months. Bake from frozen for 45-55 minutes, or thawed for 20-25 minutes.
- You can substitute ground turkey or chicken for ground beef.
- Add a pinch of cayenne pepper for extra heat.
Nutrition
- Serving Size: 3 shells
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg