Taco Stuffed Shells bring a fun twist to traditional pasta dishes. This recipe combines the heartiness of jumbo pasta shells with the bold flavors of taco seasoning, creating a meal that’s sure to please everyone around the table. The stuffed shells are filled with seasoned ground beef, onions, and salsa, then topped with melted cheese and zesty Rotel tomatoes for extra flavor. It’s an easy and satisfying dinner that’s perfect for a busy weeknight or when you’re craving something with a bit of spice and comfort.
The beauty of Taco Stuffed Shells lies in its versatility. You can adjust the heat level by varying the amount of jalapeno or pepper used, and the cheese blend adds a delightful creamy texture that balances the savory filling. With a simple preparation and quick baking time, this dish can be whipped up in no time and is sure to be a hit with both kids and adults alike. Serve it with a side salad or tortilla chips, and you’ve got a meal that everyone will love!
Servings: Makes 6 servings
Ingredients
20–24 jumbo pasta shells
1 lb. ground beef
1 medium onion, diced
3 tbsp taco seasoning
¾ cup water
1 cup salsa or salsa-style tomatoes
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 (10 oz) can Rotel tomatoes, drained (or diced tomatoes)
1 jalapeno or serrano pepper, finely minced
Green onion (optional garnish)
Instructions
Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
Bring a large pot of water to a boil. Cook the pasta shells according to package directions and drain well.
Meanwhile, brown the ground beef in a large skillet over medium-high heat. When the beef is halfway browned, add the diced onion and cook until the beef is fully browned and the onions are soft. Drain any excess grease if necessary.
Add the taco seasoning and water to the beef mixture. Let it simmer for about 10 minutes. Add the salsa and stir to combine, then remove from the heat and let it cool slightly. Once cooled, stir in half of the shredded cheddar and Monterey Jack cheese.
Stuff each cooked shell with the beef mixture and place them in a single layer in the prepared baking dish. Top with the remaining cheese, Rotel tomatoes, and minced jalapeno.
Cover with foil and bake for 20 minutes. Uncover and bake for an additional 5 minutes. Garnish with minced jalapeno or green onions and serve promptly for the best results.
Nutritional and Dietary Notes
This dish provides a solid amount of protein and calcium from the beef and cheese, along with some fiber from the tomatoes and vegetables. The taco seasoning adds a rich flavor but can be high in sodium, so consider using a low-sodium version if you’re watching your salt intake. You can also modify the heat level by adjusting the amount of jalapeno or opting for a mild salsa. For those looking for a gluten-free option, ensure that your pasta shells are gluten-free, and the taco seasoning is gluten-free as well.
Sharing and Commenting is Caring
If you enjoyed this Taco Stuffed Shells recipe, share your thoughts or any variations you tried in the comments below! Your feedback helps others get inspired and try out new dishes. Don’t forget to share the recipe with friends—they might love it as much as you do!