Taco Stuffed Shells


Taco Stuffed Shells: A Tex-Mex Twist on Italian Comfort


  Taco Stuffed Shells are a delightful fusion of Tex-Mex flavors and Italian comfort, creating a mouthwatering dish that’s sure to satisfy your cravings. These jumbo pasta shells are generously stuffed with a savory mixture of seasoned ground beef, black beans, corn, and gooey cheese, then baked to perfection. Whether you’re hosting a family dinner or a casual get-together, Taco Stuffed Shells are a crowd-pleasing dish that brings the best of two culinary worlds to your table. Join us as we dive into this flavorful recipe and create a dish that’s a fiesta of flavors in every bite.


For the Taco Stuffed Shells:

  • 1 pound jumbo pasta shells
  • 1 pound ground beef (or ground turkey for a leaner option)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning mix
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 1/2 cups shredded cheddar cheese (or a Mexican cheese blend)
  • 1 cup salsa
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • Chopped fresh cilantro and sliced green onions for garnish (optional)

For the Enchilada Sauce (Optional):

  • 1 can (10 oz) red enchilada sauce


Cook the Pasta Shells:

  1. Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set them aside to cool.

Prepare the Filling: 2. In a large skillet over medium-high heat, cook the ground beef until browned. Drain any excess fat.

  1. Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes until the onion is softened.
  2. Stir in the taco seasoning mix and cook for an additional 1-2 minutes to toast the spices.
  3. Add the drained black beans and corn to the skillet, stirring to combine. Cook for a few more minutes until everything is heated through.
  4. Remove the skillet from heat and let the filling mixture cool slightly.

Stuff the Shells: 7. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  1. In a mixing bowl, combine 1 cup of shredded cheddar cheese, salsa, sour cream, and the cooled beef and bean mixture. Mix well.
  2. Spoon the filling mixture into each cooked pasta shell, using a generous amount for each.
  3. Arrange the stuffed shells in the greased baking dish.

Add Enchilada Sauce (Optional): 11. If you prefer extra sauciness, you can pour the red enchilada sauce evenly over the stuffed shells.

Bake and Garnish: 12. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the stuffed shells.

  1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
  2. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the shells are heated through.
  3. If desired, garnish with chopped fresh cilantro and sliced green onions for added freshness and color.

Serve and Enjoy: 16. Taco Stuffed Shells are best enjoyed hot and gooey. Serve them directly from the baking dish and savor the Tex-Mex-inspired flavors.

Cook’s Notes:


  • You can customize the filling with your favorite taco toppings, such as diced tomatoes, jalapeños, or olives.
  • If you’re not a fan of ground beef, ground chicken or turkey works well as a substitute.
  • Adjust the level of spice by choosing a mild or spicy taco seasoning mix and salsa.
  • Serve with a dollop of sour cream and a side of guacamole for a complete Tex-Mex experience.

  Taco Stuffed Shells are a Tex-Mex twist on Italian comfort that brings the bold flavors of two culinary worlds to your plate. With their jumbo pasta shells generously stuffed with a savory and cheesy filling, they’re a crowd-pleasing dish that’s perfect for gatherings or a comforting family meal. So, dig into the fiesta of flavors that Taco Stuffed Shells offer, and let each bite transport you to a world of savory Tex-Mex delight.



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