Taco Stuffed Shells
Taco Stuffed Shells bring together everything you love about tacos and stuffed pasta in one comforting meal.
Tender pasta shells are filled with seasoned ground beef, black beans, and corn, then baked in salsa with plenty of melted cheddar cheese on top.
This dish is perfect for busy weeknights because it is easy to prepare and packed with bold flavors. The filling comes together quickly on the stovetop while the pasta cooks, so you are not spending all night in the kitchen. You can even make it ahead or freeze it for later. If you need a meal that is warm, cheesy, and full of taco flavor, this one is a winner.
Taco Stuffed Shells Recipe Highlights
- Uses simple ingredients that are easy to find
- Perfect for meal prep and freezer-friendly
- Great for feeding a family or a crowd
- Customizable with different toppings and mix-ins
- Bakes in under 30 minutes for a stress-free dinner
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
INGREDIENT –
How To Make Taco Stuffed Shells
Please check the printable recipe card below for more detailed instructions.
- Cook the pasta shells one minute less than the package suggests, then drain and rinse under cool water.
- Brown the ground beef with onion and bell pepper until mostly cooked.
- Stir in taco seasoning and water, then simmer until the liquid is absorbed.
- Add corn, black beans, and most of the salsa. Cook briefly, then mix in half of the cheese.
- Fill the shells, place them in a greased baking dish with salsa on the bottom, and top with cheese.
Leftovers and Storage
STORE – Place leftovers in an airtight container and refrigerate for up to three days. If the shells are already covered in toppings like sour cream or avocado, remove those before storing to keep the texture intact. When storing, arrange the shells in a single layer to prevent them from getting too soft or breaking apart.
FREEZE – For best results, freeze before baking. Assemble the stuffed shells in the baking dish, but do not add the final layer of cheese until you are ready to bake. Cover tightly with plastic wrap and aluminum foil to prevent freezer burn and store for up to two months. When ready to bake, thaw overnight in the refrigerator before adding the cheese and baking as directed. If baking straight from frozen, cover with foil and bake an extra 20 minutes before uncovering.
REHEAT – To keep the shells from drying out, cover the dish with foil and warm in the oven at 350º Fahrenheit for 15 to 20 minutes. For a quicker option, microwave individual portions on 50% power in 30-second intervals to prevent the cheese from overcooking. If the shells seem dry, add a spoonful of salsa on top before reheating to bring back moisture.
MAKE AHEAD – Prepare the filling and cook the pasta shells up to two days in advance. Store the filling in an airtight container and keep the cooked shells in a sealed bag with a little olive oil to prevent sticking. When ready to assemble, bring everything to room temperature for about 15 minutes before stuffing the shells and baking.
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Serving Suggestions
GUACAMOLE – The cool, creamy texture of guacamole balances the richness of the cheesy shells. You can serve it on the side or add a dollop right on top for extra flavor.
CHOPPED TOMATO SALAD – A fresh mix of diced tomatoes, onions, and a little lime juice adds brightness and crunch, cutting through the richness of the filling.
MEXICAN RICE – A classic side that pairs well with the taco flavors in the shells. The mild, fluffy rice soaks up extra salsa and makes this a complete meal.
REFRIED BEANS – A warm and creamy side that adds protein and helps stretch the meal. They pair naturally with the flavors of the dish and add a comforting texture.
CHARRED CORN SALAD – A mix of grilled or sautéed corn with lime juice, cilantro, and crumbled Cotija cheese brings in smoky sweetness and a little tang, making it a great contrast to the baked pasta shells.
Recipe Success Tips
DO NOT OVERCOOK THE PASTA – The shells will continue cooking as they bake, so it is important to pull them from the water one minute before they reach al dente. If they are too soft, they will tear when filling or become mushy after baking. Drain them immediately and rinse with cold water to stop the cooking process and prevent them from sticking together.
DRAIN THE BEEF IF NEEDED – If using ground beef with a higher fat content, draining the excess grease keeps the filling from turning greasy or watery. After browning the meat, tilt the pan slightly and use a spoon to scoop out any excess fat. If there is a lot, carefully pour it into a heatproof container and discard it once cooled. Do not rinse the beef—doing so washes away flavor.
USE A GOOD SALSA – Salsa adds moisture, spice, and acidity to balance the richness of the dish. A thick and chunky salsa works best because a watery salsa can make the filling too runny. If you like bold flavors, a roasted tomato or fire-roasted salsa adds a smoky depth. Avoid salsa that is overly sweet unless you prefer a mild, sweeter sauce.
LET IT REST BEFORE SERVING – Right out of the oven, the shells are very hot and the filling is loose. Letting the dish rest for about five minutes helps everything set, making it easier to scoop and serve without the shells falling apart. This also gives the cheese time to firm up slightly so it does not slide off when you take a bite.
Commonly Asked Questions
Can I make Taco Stuffed Shells with ground turkey or ground chicken instead of beef?
Yes, ground turkey or chicken work well in this recipe. They are leaner than beef, so you may need to add a little extra seasoning or a splash of oil to keep the filling from drying out. The cooking process stays the same, but if you use ground turkey, cook it until it is no longer pink and reaches 165º Fahrenheit.
How do I keep the pasta shells from tearing when filling them?
Cook them just until they are slightly firm. If they are too soft, they will be harder to handle and more likely to tear. Rinsing them under cool water after draining helps stop the cooking process and keeps them from sticking together. Using a spoon or a small cookie scoop to fill them makes it easier to handle without pressing too hard on the pasta.
Can I make this recipe spicier?
Absolutely. Choose a hot salsa instead of mild, or add chopped jalapeños to the filling. You can also mix in some crushed red pepper flakes or a dash of cayenne pepper when cooking the beef. If you want a smoky heat, a little chipotle powder works well.
Can I add extra toppings?
Yes, toppings take this dish to the next level. Sour cream, avocado slices, sliced black olives, and chopped cilantro all work well. You can also add a drizzle of hot sauce or a sprinkle of cotija cheese for more flavor. If you love crunch, crushed tortilla chips on top add a fun texture.
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Taco Stuffed Shells
Ingredients
- 12 ounces jumbo pasta shells about 18-20 shells
- 1 pound ground beef 85/15 or leaner
- ½ cup yellow onion diced small
- ½ cup bell pepper diced, any color
- 1 1-ounce packet taco seasoning
- ⅓ cup water
- ½ cup corn
- ½ cup black beans canned
- 1 cup salsa jarred, divided
- 2 cups cheddar cheese shredded
Optional Toppings
- sour cream
- avocado
- sliced olives
- cilantro chopped
Instructions
- Preheat the oven to 350º Fahrenheit and grease a 9×13 baking pan. Spread ¼ cup salsa on the bottom. Set aside
- Boil the noodles 1 minute shy of al dente. Drain, rinse, and set aside.
- Add the ground beef, onion, and bell pepper in a large skillet. Cook over medium heat until the meat is about halfway cooked.Add the taco seasoning and water and continue cooking until the meat is cooked through and the water has evaporated.
- Add the corn, black beans, and ¾ cup of the salsa. Cook for 3-4 minutes and sprinkle 1 cup of the Cheddar cheese into the mixture. Remove from heat and stir to combine.
- Fill each shell with the meat mixture and place in the prepared baking dish. Top with the remaining Cheddar cheese.
- Cover with foil and bake for 20-25 minutes until the cheese is melted. Remove from the oven and top with desired taco toppings.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.