If you’re looking to spice up taco night with a fun, family-friendly twist, these Taco Stuffed Shells are just what you need. Combining the classic flavors of tacos with jumbo pasta shells, this recipe creates a satisfying, cheesy, and flavorful dish that will become a new weeknight favorite.
Ingredients:
16 jumbo pasta shells
1 pound ground beef
1(1.25-ounce) package taco seasoning mix
1 cup water
1 (16-ounce) can refried beans
¾ cup shredded Cheddar cheese (for filling)
1 (16-ounce) jar salsa, divided
¼ cup sliced green onions
¼ cup shredded Cheddar cheese (for topping)
½ cup sour cream (optional)
Directions:
Cook the Pasta: Boil the jumbo pasta shells until slightly firm, then drain and set aside.
Prepare the Filling: Brown ground beef, mix with taco seasoning and water, and stir in refried beans and cheese for a creamy, flavorful filling.
Stuff the Shells: Generously fill each shell with the taco meat mixture.
Assemble the Dish: Spread salsa in the bottom of a baking dish, place the stuffed shells on top, and spoon more salsa over the shells.
Bake: Cover and bake for 40 minutes, then top with cheese and green onions before returning to the oven until the cheese melts.
Serve: Add a dollop of sour cream if desired, and enjoy!
Serving Tips:
Garnishes: Top your Taco Stuffed Shells with a dollop of sour cream, guacamole, or sliced jalapeños for an extra burst of flavor.
Side Dishes: Pair the shells with Mexican rice, refried beans, or a fresh garden salad to create a balanced meal. For an extra crunch, serve with tortilla chips and salsa on the side.
For a Spicy Kick: Add hot sauce or chopped fresh cilantro on top before serving to add some zest and freshness.
Family-Style Serving: Serve the shells on a large platter or in the baking dish itself, allowing everyone to serve themselves and enjoy the cheesy goodness.
Storage Tips:
Refrigerating Leftovers: Store leftover Taco Stuffed Shells in an airtight container in the refrigerator for up to 3–4 days.
Freezing: If you want to save some for later, Taco Stuffed Shells freeze beautifully. Wrap the dish tightly with plastic wrap or place it in a freezer-safe container. They can be stored in the freezer for up to 3 months.
To reheat, thaw overnight in the fridge and bake in the oven at 350°F (175°C) for about 20 minutes, or until heated through. If reheating directly from frozen, you may need to bake for 45–50 minutes.
Microwave: For a quicker option, microwave individual portions for 1–2 minutes or until heated through, though the texture may not be as crispy as when baked.
Related Recipes:
- Taco Stuffed Shells: Pasta Perfection Unleashed!
- Million Dollar Chicken Alfredo Stuffed Shells
- Taco Pasta Salad
FAQs:
Can I use a different type of meat for the filling?
Yes, you can easily swap out the ground beef for other meats such as ground turkey, chicken, or even ground pork. For a vegetarian version, use plant-based crumbles or more refried beans for a hearty filling.
Can I prepare Taco Stuffed Shells in advance?
Absolutely! You can assemble the dish a day ahead and refrigerate it until you’re ready to bake. This makes it a great meal prep option. Just be sure to add a few extra minutes of baking time if it’s cold from the fridge.
Can I freeze Taco Stuffed Shells?
Yes, Taco Stuffed Shells freeze very well. After assembling the dish, cover it tightly with plastic wrap or aluminum foil and store it in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake as directed, or bake directly from frozen with an extended cooking time.
Can I make Taco Stuffed Shells without salsa?
While salsa adds a delicious tang and moisture to the dish, you can replace it with tomato sauce or enchilada sauce if preferred. Adjust the seasonings accordingly to keep the flavor vibrant!
Conclusion:
Taco Stuffed Shells are a flavorful, crowd-pleasing dinner that combines two beloved cuisines into one unforgettable dish. Whether you’re hosting a family dinner or meal prepping for the week, this recipe is sure to satisfy cravings and earn rave reviews.
📖 Recipe:
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Taco Stuffed Shells
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Description
Taco Stuffed Shells are a fun, flavorful twist on traditional tacos! Jumbo pasta shells are filled with a seasoned ground beef and refried bean mixture, topped with salsa and melted cheese, then baked to perfection. This delicious casserole-style dish is perfect for taco night, offering a hearty and satisfying meal with all the classic taco flavors your family will love.
Ingredients
16 jumbo pasta shells
1 pound ground beef
1 (1.25-ounce) package taco seasoning mix
1 cup water
1 (16-ounce) can refried beans
¾ cup shredded Cheddar cheese (for filling)
1 (16-ounce) jar salsa, divided
¼ cup sliced green onions
¼ cup shredded Cheddar cheese (for topping)
½ cup sour cream (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Cook Pasta: Bring a large pot of water to a boil. Add the jumbo pasta shells and cook until slightly firm to the bite, about 13 minutes. Drain well and set aside.
- Prepare the Filling: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain the fat. Stir in taco seasoning and water, then cook over low heat until the mixture thickens, about 5 minutes. Mix in refried beans and ¾ cup of shredded Cheddar cheese until well combined.
- Fill the Shells: Spoon the taco meat mixture into the cooked pasta shells, filling them generously.
- Assemble the Dish: Spread ¼ cup of salsa evenly over the bottom of a 9×13-inch baking dish. Arrange the filled shells on top of the salsa. Spoon the remaining salsa over the shells.
- Bake: Cover with foil and bake for 40 minutes.
- Add Toppings: Remove the foil, sprinkle the shells with sliced green onions and ¼ cup of shredded Cheddar cheese. Return to the oven for 5 minutes, or until the cheese melts.
- Serve: Serve hot with a dollop of sour cream if desired.
Notes
You can add extra ingredients like black beans, corn, or diced bell peppers to the filling for added flavor and texture.
Substitute ground turkey or chicken for a lighter option.
Make ahead: Assemble the dish up to a day in advance and refrigerate until ready to bake.
Freezer-friendly: This dish freezes well and can be stored for up to 3 months. Just wrap it tightly and bake when ready.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course, Mexican-Inspired
- Method: Baking
- Cuisine: Mexican, American
Nutrition
- Serving Size: 6 servings
- Calories: 310 kcal (approx. per serving)
