Creamy Taco Stuffed Shells

Say goodbye to boring taco night and hello to Creamy Taco Stuffed Shells! These jumbo pasta shells are filled with flavorful seasoned beef, drenched in rich queso, and topped with melty Cheddar cheese. Quick, easy, and just spicy enough, this dish is perfect for weeknight dinners or feeding a hungry family. Bonus: it’s freezable and reheats beautifully, making meal prep a breeze!

Ingredients

• 12 ounces jumbo shell pasta
• 1 ½ pounds lean ground beef
• 1 ounce taco seasoning
• ⅓ cup water
• ⅓ cup cilantro, chopped
• 1 ½ cups queso (store-bought or homemade, e.g., Restless Chipotle)
• 1 cup Cheddar cheese, grated
• Green onions, chopped (for garnish)
• Taco sauce (for drizzling)

Instructions

1. Preheat oven to 350°F (175°C).
2. Cook jumbo shells according to package directions. Do not overcook – shells should be al dente.
3. Drain, rinse, and let shells cool.
4. In a skillet, brown the ground beef over medium heat.
5. Sprinkle taco seasoning over beef, stir in water, and simmer until water is absorbed.
6. Mix in chopped cilantro.
7. Spray a 13×9 inch casserole dish with non-stick spray.
8. Gently fill each jumbo shell with 1 to 1 ½ tablespoons of beef mixture. Place filled shells in the casserole dish.
9. Pour queso over the shells, spreading evenly.
10. Sprinkle shredded Cheddar cheese on top.
11. Bake for 20–25 minutes until cheese is melted and bubbly.
12. Drizzle with taco sauce, sprinkle with green onions, and serve.

To Bake After Freezing:

• Thaw casserole in the fridge overnight.
• Bake as directed above until heated through.

Serving and Storage Tips

• Serving Suggestions: Pair with a fresh side salad, tortilla chips, or Mexican-style rice.
• Storage:
  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze before baking for up to 3 months. Thaw overnight before baking.
• Reheating: Bake at 350°F for 15–20 minutes or microwave individual portions until hot.

Variations

1. Chicken Taco Shells: Swap beef for shredded rotisserie chicken.
2. Vegetarian: Use black beans, corn, and bell peppers instead of meat.
3. Spicy Jalapeño: Add diced jalapeños to the beef mixture.
4. Mexican Street Corn Style: Top baked shells with crema, cotija cheese, and chili powder.
5. Buffalo Taco Shells: Mix cooked chicken with buffalo sauce instead of taco seasoning.
6. Beef and Bean: Add cooked pinto or black beans for extra protein.
7. Cheesy Queso Overload: Use a mix of Queso, Pepper Jack, and Cheddar.
8. Southwest Veggie: Include zucchini, corn, and red bell peppers in the filling.
9. Taco Pasta Bake: Add cooked elbow macaroni to the meat mixture for extra heartiness.
10. Slow Cooker Version: Assemble shells in a greased slow cooker and cook on low for 2–3 hours.
11. Taco Shell Casserole: Crush taco chips and sprinkle on top before baking for a crunchy topping.
12. Breakfast Taco Shells: Use scrambled eggs and breakfast sausage for a morning twist.
13. Avocado Lovers: Top baked shells with sliced avocado or guacamole before serving.
14. Creamy Salsa: Mix salsa into the queso for extra flavor and spice.
15. Southwest Chicken & Corn: Combine diced chicken, corn, and red peppers, then bake with queso.

FAQs

1. Can I use ground turkey instead of beef?
   Yes! Ground turkey works perfectly and is leaner.
2. Do I have to boil the shells before filling?
   Yes, boil until al dente; overcooked shells may tear when stuffing.
3. Can this recipe be made ahead of time?
   Absolutely! Assemble the casserole and refrigerate overnight or freeze for later.
4. What kind of queso is best?
   Use store-bought or homemade queso that melts well, like Restless Chipotle or Pepper Jack queso.
5. How spicy is this recipe?
   Mild to medium. Adjust taco seasoning or add jalapeños for more heat.
6. Can I make this vegetarian?
   Yes, substitute meat with black beans, corn, or chopped veggies.
7. Can I freeze this after baking?
   It’s better to freeze before baking, but baked leftovers can also be frozen.
8. What sides go well with these stuffed shells?
   Mexican rice, chips, salsa, a fresh salad, or roasted vegetables.
9. How do I reheat leftovers?
   Microwave individual servings or bake at 350°F until warmed through.
10. Can I use smaller pasta shells?
    Jumbo shells are recommended, but medium shells will work if filling amounts are adjusted.

These Creamy Taco Stuffed Shells with Queso are the ultimate comfort-food mashup of pasta and taco night. Juicy, seasoned beef fills each tender jumbo shell, smothered in creamy, melty queso and topped with Cheddar cheese, making every bite irresistible. They’re quick, family-friendly, and flexible enough to customize with different proteins, veggies, or spices. Perfect for weeknight dinners, meal prep, or freezer-friendly cooking, this recipe proves that tacos don’t need tortillas to shine.

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