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!
How To Make Stuffed Pasta Shells
Prep – While your oven is preheating to 350 degrees F, cook the ground beef in a large skillet. During this time you’ll also want to boil the pasta shells according to the directions on the package.
Once the meat has browned, add the seasoning mix and water and then cook for 5 more minutes until it thickens. Before assembling the taco shells, spread about 1/4 of a cup of salsa over the bottom of the casserole dish to keep them from sticking.
Assemble – Once the meat is ready, add in the beans and 3/4 cup of cheese and mix everything together. Fill each jumbo pasta shell with the mixture and then place them in the pan with the filled side facing up. Cover each pasta shell with salsa and sprinkle shredded cheese over the top.
Cook – Bake in the oven for about 20-25 minutes or until they are heated throughout. Top each taco stuffed shell with sour cream, green onions or any of your other favorite taco toppings and serve.
Freezing & Storage
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.
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 Recipes
- Easy Unstuffed Shells Recipe
- The Best Homemade Enchiladas
- Honey Lime Chicken Tostadas
- Stuffed Pepper Casserole
- Homemade Flour Tortillas
Taco Stuffed Pasta Shells Recipe
This recipe is easily one of my family’s favorite dinners and we rarely have any leftovers. Give it a try and leave us a comment below and let us know if you loved it as much as we do!
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.