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Taco Stuffed Shells

A close-up of several baked taco stuffed shells, generously filled with seasoned ground beef and topped with melted cheddar cheese.
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A comforting pasta bake combining taco flavors with creamy cheese, baked in jumbo shells.

Ingredients

Scale
  • 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

  1. Preheat your oven to 375°F (190°C).
  2. Cook pasta shells according to package directions until al dente. Drain and rinse with cold water.
  3. While shells cook, brown ground meat in a skillet over medium heat. Drain excess fat.
  4. Stir in taco seasoning and water. Simmer for 5 minutes, or until sauce thickens.
  5. In a bowl, combine softened cream cheese, refried beans, and 1/2 cup of shredded cheddar cheese. Mix well.
  6. Stir the meat mixture into the cheese and bean mixture.
  7. Stuff each cooked pasta shell with the taco filling.
  8. Arrange the stuffed shells in a 9×13 inch baking dish.
  9. Top with the remaining 1/2 cup of shredded cheddar cheese.
  10. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  11. 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

Find it online: https://recipestokeep.com/taco-stuffed-shells/