Dinner

Taco Stuffed Shells Recipe

ByAiden Wells October 28, 2025October 28, 2025

Introduction

Taco Stuffed Shells combine the comforting texture of jumbo pasta shells with the bold flavors of classic taco filling. This easy, crowd-pleasing dish brings together seasoned ground beef, creamy cheese, and crunchy toppings for a fun twist on traditional tacos.

A close-up view of baked pasta shells filled with ground meat and topped with melted yellow and orange cheese, arranged in a dark baking tray. Each shell is garnished with bright red diced tomatoes and small green chopped spring onions, creating a mix of colors. The pasta shells have a golden-brown texture from baking, with some slight browning on the cheese edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef
1 envelope taco seasoning
¾ cup water
4 ounces cream cheese
12 jumbo pasta shells
2 tablespoons butter, melted
½ cup salsa
½ cup green enchilada sauce
1 cup Colby Jack cheese, shredded
½ cup Fritos, crushed
½ cup sour cream

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large pan, cook the ground beef over medium heat until browned and no longer pink, then drain any excess grease.
Step 3: Add the water and taco seasoning to the beef, bring to a boil, then stir in the cream cheese. Reduce heat and simmer for about 5 minutes until the cream cheese has melted and the mixture is creamy.
Step 4: Transfer the meat mixture to a bowl and allow it to cool slightly.
Step 5: Cook the jumbo pasta shells according to package instructions. Drain and toss them with the melted butter to prevent sticking. Set aside.
Step 6: Spoon the salsa into the bottom of an 11×7-inch baking dish.
Step 7: Fill each buttered pasta shell with a scoop of the beef mixture and place them in the baking dish on top of the salsa.
Step 8: Drizzle green enchilada sauce evenly over the stuffed shells, then bake uncovered for 20 minutes.
Step 9: Remove from oven, sprinkle shredded Colby Jack cheese over the shells, and bake for an additional 10 to 15 minutes until the cheese is melted and bubbly.
Step 10: Before serving, top the shells with crushed Fritos and dollops of sour cream for added texture and creaminess.

Tips & Variations

For extra spice, add diced jalapeños to the beef mixture or use a spicy salsa and enchilada sauce.
Substitute ground turkey or chicken for a leaner protein option.
Try adding black beans or corn to the filling for more texture and flavor.
Use a blend of Mexican cheeses like cheddar and Monterrey Jack for a different cheesy twist.
Make ahead by assembling the dish, then refrigerate for up to 24 hours before baking.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions until hot. The Fritos topping is best added fresh before serving to keep its crunch.

How to Serve

This image shows a black baking tray filled with cooked pasta shells. The shells have two visible layers: the pale cream outer pasta and the brownish meat filling inside. Each shell is topped with melted yellow cheese and small cubes of bright red tomato. They are garnished with chopped green onions scattered on top. The tray is placed on a white marbled surface with a striped cloth underneath and a golden-handled utensil at the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze taco stuffed shells?

Yes, you can freeze the assembled dish before baking. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.