Go Back
- 20 jumbo pasta shells - 1 pound ground beef or turkey - 1 packet taco seasoning - 1 cup water - 1 cup black beans, rinsed and drained - 1 cup corn, canned or frozen - 1 cup diced tomatoes (canned or fresh) - 1 ½ cups shredded cheddar cheese - 1 cup sour cream - 1 tablespoon olive oil - Fresh cilantro for garnish (optional) - Salt and pepper to taste You can swap ground beef for ground turkey or chicken for a lighter meal. If you want a dairy-free option, try using dairy-free cheese. You can also make it vegetarian by using more beans and veggies instead of meat. To get the best flavor, choose ripe tomatoes. Look for ones that are firm but slightly soft. If using canned beans, remember to rinse them well. This removes extra salt and helps with digestion. {{ingredient_image_1}} To start, fill a large pot with water. Add a pinch of salt and bring it to a boil. Once the water boils, gently add the jumbo pasta shells. Cook them according to the package directions until they are al dente. This means they should still have a slight bite. After cooking, drain the shells and let them cool for a bit. Tips for achieving al dente texture: - Keep an eye on the time and taste a shell at the lower end of the cooking time. - Stir the shells often to prevent them from sticking together. Next, grab a large skillet. Heat the olive oil over medium heat. Add the ground beef or turkey. Use a spatula to break the meat apart as it cooks. Brown the meat until it is fully cooked, with no pink left. How to achieve the right seasoning: - After the meat is browned, sprinkle in the taco seasoning and add the cup of water. - Stir well and let it simmer for about five minutes. This helps all the flavors mix well. Now it’s time to stuff the shells. Preheat your oven to 350°F (175°C). In a 9x13-inch baking dish, spread ½ cup of sour cream on the bottom. Take each cooked pasta shell and fill it with a good amount of the taco mixture. Place each shell in the dish with the open side facing up. Layering in the baking dish: - Make sure the shells are snug but not crowded. - After stuffing all the shells, sprinkle the remaining shredded cheddar cheese over the top. Cover the baking dish with foil. Place it in the preheated oven and bake for 20 minutes. After that, carefully remove the foil. Bake for an extra 10 minutes. This will let the cheese get bubbly and golden. Signs that the dish is done: - Look for the cheese to be melted and slightly browned. - The filling should be hot throughout. If it is, you are ready to serve! To prevent shells from breaking, cook them al dente. This keeps them firm. After cooking, drain and let them cool slightly. Avoid stacking them; this can cause cracks. Ensure even filling distribution by using a spoon. Add a generous amount of filling to each shell. Make sure each shell gets enough of the tasty mix. This helps every bite burst with flavor. Add spices to the filling for extra kick. Consider cumin, chili powder, or paprika. These spices bring depth and warmth. You could also add fresh herbs like cilantro for brightness. For toppings, think about sour cream, avocado, or sliced jalapeños. These add creaminess and heat. A sprinkle of fresh cilantro over the top makes it look great too. For side dishes, a simple salad works well. A fresh green salad with lime vinaigrette complements the rich flavors. You might also serve tortilla chips with salsa for a crunchy side. Pair your stuffed shells with drinks like iced tea or a light beer. These drinks balance the meal well. If you enjoy wine, try a chilled Sauvignon Blanc. Pro Tips Make it Vegetarian: Substitute the ground meat with lentils or a plant-based meat alternative for a delicious vegetarian version. Customize Your Cheese: Experiment with different types of cheese like pepper jack or mozzarella for varied flavor profiles. Extra Flavor Boost: Add some diced jalapeños or green chilies to the filling for an added kick of spice. Make Ahead: Assemble the shells ahead of time and store them in the fridge. Bake them just before serving for a quick meal. {{image_2}} You can easily make Cheesy Taco Stuffed Shells vegetarian. Just swap the meat for beans and veggies. Black beans work great here. They add protein and flavor. You can also use corn and diced bell peppers. These give a sweet crunch. Try adding spinach or zucchini for more color and nutrients. Mix in some taco seasoning to keep the flavor bold. If you like heat, try a spicy version. Adding jalapeños is an easy way to kick things up. You can slice them and mix them into the filling. For an extra kick, pour in some hot sauce. This will add a nice tang too. Just be mindful of the heat level. You can always start with a little and add more if needed. Get creative with different cheeses for a Mexican twist. Try using pepper jack for a spicy kick. You can also mix in some queso fresco for a crumbly texture. Adding guacamole or salsa on top makes it even better. These toppings add freshness and a creamy element. These small changes make the dish feel new and exciting. To keep your cheesy taco stuffed shells fresh, store them in an airtight container. Make sure they cool first. They will last up to three days in the fridge. If you want to enjoy them later, freezing is a good option. To freeze stuffed shells, place them in a freezer-safe dish. Use plastic wrap and then foil to cover them well. They can last up to three months in the freezer. For the best taste, label the container with the date. You can reheat stuffed shells in the microwave or oven. If using a microwave, place a few shells on a plate. Heat in short bursts, checking often. If you prefer the oven, set it to 350°F. Cover the dish with foil to keep them moist. Bake for about 20 minutes. This helps ensure even heat distribution. You can tell when the stuffed shells are done by looking for a bubbly cheese topping. The cheese should be golden and melted. You can also check if the filling is hot by inserting a knife into the center. If it feels warm, the dish is ready to eat! Yes! You can prepare the stuffed shells in advance. Just follow the recipe until you stuff the shells. Then, cover the baking dish and store it in the fridge for up to two days. When you're ready to bake, just add a few extra minutes to the cooking time. Many sides go well with these stuffed shells. Here are some ideas: - A fresh garden salad - Mexican rice - Guacamole and tortilla chips - Corn on the cob - Spicy black bean soup To add heat to your Cheesy Taco Stuffed Shells, try these tips: - Mix in diced jalapeños with the filling. - Add hot sauce to the meat mixture. - Use spicy taco seasoning instead of mild. - Top with a sprinkle of chili powder or crushed red pepper. Absolutely! You can find gluten-free jumbo pasta shells at most grocery stores. Just check the label to ensure they fit your needs. You can also use zucchini or bell peppers as a fun alternative to the pasta shells. In this article, we explored how to create delicious Cheesy Taco Stuffed Shells. We covered the ingredients, suggested substitutes, and tips for using fresh items. You learned step-by-step instructions for cooking and baking, plus tips for perfecting the dish. We discussed variations to suit different tastes and provided storage info for leftovers. These stuffed shells are easy, tasty, and enjoyable for everyone. Feel free to experiment with flavors and ingredients. Enjoy making this dish, and share it with friends and family!

Cheesy Taco Stuffed Shells

Delicious jumbo pasta shells stuffed with a cheesy taco filling, perfect for a family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 1 pound ground beef or turkey
  • 1 packet taco seasoning
  • 1 cup water
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, canned or frozen
  • 1 cup diced tomatoes (canned or fresh)
  • 1.5 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 tablespoon olive oil
  • 1 bunch fresh cilantro for garnish (optional)
  • 1 to taste salt
  • 1 to taste pepper

Instructions
 

  • In a large pot, bring salted water to a boil. Gently add the jumbo pasta shells and cook according to package directions until al dente. Drain and set aside to cool slightly.
  • In a large skillet, heat the olive oil over medium heat. Add the ground beef or turkey, breaking it apart as it cooks. Brown the meat until fully cooked.
  • Stir in the taco seasoning and water, mixing well. Let it simmer for about 5 minutes until the flavors meld and the mixture thickens slightly.
  • Add the black beans, corn, and diced tomatoes to the meat mixture. Stir until evenly combined and heated through. Season with salt and pepper to taste.
  • Preheat your oven to 350°F (175°C). Spread ½ cup of sour cream in the bottom of a 9x13-inch baking dish. Stuff each cooked pasta shell with a generous amount of the taco mixture and place them in the dish, open side up.
  • Sprinkle the remaining shredded cheddar cheese evenly over the stuffed shells.
  • Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired, and serve with extra sour cream on the side.

Notes

Garnish with fresh cilantro for added flavor.
Keyword cheesy, pasta, stuffed shells, taco