Cheesy Taco Stuffed Shells

Stuffed pasta shells packed with taco-spiced beef and plenty of melty cheese meet a cozy blanket of enchilada sauce. This is our go-to dinner when the family wants something comforting and fun. Kids love them because each shell is its own bundle of flavor and cheese and I love them because the whole dish pops into the oven and fills the kitchen with an amazing smell.

I first made these on a busy weeknight when I had half a box of shells and taco fixings staring at me. Now it’s my son’s special birthday dinner request each year and everyone fights for seconds.

Ingredients

• Jumbo pasta shells: about half a box select shells that are not cracked for easy stuffing and sturdy enough to hold up to baking
• Ground beef: use a fresh eighty five percent lean blend for rich flavor and easy browning
• Taco seasoning: packs in all the zesty flavors and saves you from measuring out a dozen spices
• Mild salsa: brings moisture and bright acidity to the filling always taste your salsa beforehand to make sure you love the flavor
• Cream cheese: gives the beef filling rich creaminess and helps everything stick together slice it into pieces so it melts smoothly into the meat
• Red enchilada sauce: forms the base and top layer of the dish choose a brand with real chili flavor and no bitterness
• Mexican cheese blend: shredded for plenty of melt if you buy pre shredded cheese toss it lightly first so it separates for even topping

Step-by-Step Instructions

Cook the Shells:

Cook jumbo pasta shells in a large pot of boiling salted water just until firm usually about eight minutes then drain them well and lay each one flat on a tray or cutting board to prevent sticking

Brown and Season the Beef:

In a large skillet over medium heat crumble and cook the ground beef until deeply browned and no longer pink use a wooden spoon to break it up as it cooks drain any grease then add taco seasoning and salsa stirring to coat every bite with flavor

Make the Cheesy Filling:

Add the cream cheese in small pieces to the hot beef mixture cook stirring constantly until the cream cheese fully melts and the filling is smooth and creamy this ensures each bite is packed with cheesy goodness

Prep the Baking Dish:

Pour half the enchilada sauce into a greased nine by thirteen inch baking dish and spread to coat the bottom this will keep the shells from sticking and adds extra sauciness

Stuff the Shells:

Using a spoon fill each cooked pasta shell generously with the beef mixture careful not to overfill so they close around the filling and nestle them open side up onto the sauce in the baking dish

Add Sauce and Cheese:

Drizzle the rest of the enchilada sauce evenly over the stuffed shells so they all get coated top the entire dish with shredded Mexican cheese letting plenty fall into the nooks

Bake:

Place the baking dish uncovered into a preheated three hundred fifty degree oven and bake about twenty minutes until the cheese melts and bubbles around the edges let rest five minutes before serving so the filling sets a bit

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My favorite ingredient has to be the cream cheese because it turns the beef filling into something so luscious and savory I still remember my daughter’s face the first time she tasted this dish and declared it her new favorite way to eat tacos

Storage Tips

These stuffed shells keep well covered in the refrigerator for up to three days Warm leftovers in the oven at three hundred fifty degrees for best texture or microwave them for a quick lunch They also freeze beautifully before baking just add a few extra minutes to the baking time if going straight from the freezer

Ingredient Substitutions

You can swap the ground beef for ground turkey or chicken for a leaner take Vegetarian friends will love black beans or refried beans mixed with corn and peppers in place of the meat If you want more kick pick a medium or hot salsa and a spicy enchilada sauce

Serving Suggestions

For a true taco night vibe I always serve these with a bowl of Spanish rice and cool toppings like sour cream chopped tomatoes avocado slices and fresh green onions You can even sprinkle on some crushed tortilla chips for crunch

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Cultural Twist

This recipe is a playful mashup of Italian stuffed shells and Tex Mex taco flavors two family favorites in one bite I love how it brings together classic comfort with the boldness of taco night making it a hit at potlucks and family dinners alike

Frequently Asked Questions

→ Can I substitute ground beef with another protein?

Yes, you can use ground turkey, chicken, or plant-based crumbles for a different flavor or dietary preference.

→ How do I prevent the pasta shells from becoming mushy?

Cook the shells until just slightly firm, as they will finish cooking in the oven to maintain their texture.

→ Can I make these ahead of time?

Yes, assemble the shells in advance and refrigerate. Bake when ready to serve for a quick meal.

→ What are good side dishes to serve?

Pair with Spanish rice, a simple salad, or top with sour cream, tomatoes, avocado, or green onions.

→ Is it possible to make this dish vegetarian?

Absolutely! Replace the meat with black beans or refried beans and add extra veggies if desired.