Taco Stuffed Shells
These taco stuffed shells are the perfect easy meal for weeknights. They are quick and so simple! You’ll have extra-large pasta stuffed shells with meat, cheeses, taco seasonings baked with another layer of cheeses and salsa until bubbly. Serve with more salsa, avocados, sour cream or guacamole! Read along to see how to make this taco stuffed shells recipe in less than 30 minutes.
Why You’ll Love These Taco Stuffed Pasta Shells
It’s Quick
I love this recipe for a quick weeknight dinner. All you’ll need to do is cook these noodles “al dente” to where they are not completely soft, brown some hamburger meat with taco seasonings, then stuff the shells with the meat then bake with some cheese. It’s so easy and you don’t have to put a lot of thought and effort into it.
You can Make it ahead
Make this stuffed shells recipe with meat and cheese ahead, refrigerate it, then bake it when you’re ready. It can keep in the fridge for 3-4 days and in the freezer for 3 months before baking!
Equipment You Will Need
There are three bigger items I used while making this recipe. You’ll need a casserole dish, a large stock pot to boil the shells in and a skillet to brown the meat. Other than that, I strained my noodles with a colander and used a large spoon to assemble my shells. You’ll also need a sharp chef’s knife to chop your pepper and onion.
Ingredients You Will Need
Jumbo Pasta Shells:
I used a box or 12 ounces of jumbo pasta shells. You don’t want them all the way cooked. When you stuff them, you’ll want them to still be a bit hard and have shape to them.
Ground Beef:
You’ll need two pounds of ground beef. It doesn’t matter the fat content. You’ll drain the excess fat off before putting it into your shells.
Onion and Bell Pepper:
You’ll chop and use one yellow onion and one green bell pepper.
Rotel Tomatoes:
You’ll use one can of Rotel tomatoes. You’ll need to drain off the juice before adding the tomatoes into your skillet.
Taco Seasoning:
You’ll season your meat with a packet of taco seasoning. You can use two if you’d like to have more intense flavor, but I prefer using one.
Salsa:
You’ll used about two cups of salsa. You can use any salsa that you’d like.
Shredded Cheese:
Lastly, you’ll top the casserole with plenty of shredded cheese. I used a fiesta blend, but any sort of cheddar blend will work just fine.
Step by Step How to Make These Stuffed Taco Shells
Step one
Preheat your oven to 350 degrees. In a large stock pot, boil shells according to package. You’ll want them “al dente,” meaning they are still hard and not too flimsy.
Step Two
In a separate skillet, brown your meat then drain off the excess grease. Add in your can of tomatoes (drained), chopped onion and bell pepper, and taco seasonings. Mix will then add it to the center of each shell and place in your casserole dish.
Step Three
Once all the shells are filled and added to your casserole dish, pour your salsa over the top then cover with your shredded cheese. Place in the oven covered for about 25 minutes or until the cheese is bubbly. Serve with sour cream, guacamole, or toppings of your choice. Enjoy!
Taco Stuffed Shells
Equipment
- Large Casserole Dish
- Stock Pot
- Colander
- Skillet
- Large Spoon or Spatula
- Tin Foil
Ingredients
- 12 oz Box of Jumbo Pasta Shells
- 2 lbs Ground Beef
- 1 Yellow Onion
- 1 Green Bell Pepper
- 1 can Rotel Tomatoes
- 1 packet Taco Seasoning
- 2 cups Salsa
- 3 cups Shredded Cheese (Of your choice, I used fiesta blend)
Instructions
- Preheat your oven to 350 degrees. In a large stock pot, boil shells according to package. You'll want them "al dente," meaning they are still hard and not too flimsy.
- In a separate skillet, brown your meat then drain off the excess grease. Add in your can of tomatoes (drained), chopped onion and bell pepper, and taco seasonings. Mix will then add it to the center of each shell and place in your casserole dish.
- Once all the shells are filled and added to your casserole dish, pour your salsa over the top then cover with your shredded cheese. Place in the oven covered for about 25 minutes or until the cheese is bubbly. Serve with sour cream, guacamole, or toppings of your choice. Enjoy!
Notes
Freeze Instuctions:
Completely make and stuff shells as per recipe. Let completely cool, wrap very tightly with foil or lid. Store in the freezer for up to 3 months. Unthaw and bake for 25 minutes on 350.Toppings:
Various toppings are delicious on this casserole. I love sour cream to lighten it up. However, you can top it with guacamole, fresh avocado, green onions, pico de gallo or salsa.
Before you go…
Please let me know what you thought about these stuffed taco pasta shells. This is seriously the best taco pasta casserole. Do you have any other quick pasta casseroles that you make on busy weeknights? Please let me know here or in the comments below! Happy cooking!
