These taco stuffed shells have been a family favorite for nearly 15 years! Made with seasoned ground beef, beans, cheese and topped with green onions. All the Mexican flavors you love with an Italian twist!
I love to serve these delicious shells with warm tortilla chips and a batch of my famous mild homemade salsa or guacamole. Make a quick batch of Horchata and you have yourself a festive and tasty meal.
Taco Stuffed Shells
I found this recipe for Taco Stuffed Pasta Shells in a magazine when I was newly married and it is hands-down one of my family’s very favorite dinners, even after all these years! My kids eat it like it’s going out of style, in fact, I have to make TWO dishes because our family of seven nearly polishes off every last shell! The leftovers (if any) are also amazing, so I never worry about making too much! I just love finding something that my kids love to eat!
Can I Freeze Stuffed Pasta Shells?
Yes, you can easily freeze these taco stuffed shells. If fact, it’s one of my favorite meals to freeze and use later. Simply wait for the pasta shells to cool before placing them in an airtight container. By waiting for them to cool, this will keep condensation from forming to a minimum.
These stuffed shells can be kept frozen for about two months. To thaw, place them in the refrigerator overnight and then warm them up the next day. Never leave food on the counter to thaw or bacteria could begin to grow.
How good does this look?
Tools Used To Make Stuffed Shells
- A large casserole dish – I love my CorningWare dishes
- Large skillet to cook the ground beef
- My favorite KitchenAid kitchen scissors for cutting green onions
More Easy Mexican Food Recipes
How To Make Stuffed Pasta Shells
Taco Stuffed Shells Recipe
- 1 box of dried jumbo pasta shells cooked according to package directions, rinsed and drained
- ground beef 1 lb
- 1 package 1.25 ounces Taco Seasoning Mix
- 1 cup of water
- 16 oz can refried beans
- 1 cup shredded cheddar cheese - divided
- 1 jar chunky salsa - divided
- 1/4 cup sliced green onions
- Sour cream optional
Preheat oven to 350°. Spread 1/4 cup salsa over bottom of casserole dish.
Cook beef in large skillet until brown; drain.
Add seasoning mix and water; cook over low heat for 5 minutes or until thickened.
Add beans and 3/4 cup cheese; mix well.
Fill pasta shells with beef mixture; place on baking dish, filled side up.
Spoon remaining salsa over shells; top with remaining cheese.
Cover with foil. Bake for 20-25 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.
This recipe first published on Somewhat Simple in July 2009.