Description

If you’re craving a meal that’s both hearty and full of flavor, these Taco Stuffed Shells are a must-try. This recipe combines the best of two worlds — the bold, spicy flavors of tacos and the comforting, cheesy goodness of pasta shells. Perfect for weeknight dinners, family gatherings, or potlucks, this dish will have everyone asking for seconds. Each jumbo shell is filled with seasoned ground beef, onions, salsa, and a melty blend of cheddar and Monterey Jack cheese, then baked to golden perfection. It’s a satisfying, family-friendly meal that’s easy to prepare and irresistibly delicious.

Ingredients

20–24 jumbo shell pasta
1 lb. ground beef
1 medium onion, diced
3 tablespoons 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-ounce) can Rotel tomatoes, drained (or diced tomatoes)
1 jalapeno or serrano pepper, finely minced
Green onion, optional for garnish

Instructions

Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions, then drain well and set aside.
In a large skillet over medium-high heat, brown the ground beef. When it’s halfway cooked, add the diced onion and continue cooking until the beef is browned and the onions are soft. Drain excess grease if necessary.
Stir in the taco seasoning and water. Simmer for about 10 minutes, then add the salsa and mix well. Remove from heat and allow the mixture to cool slightly. Once cooled, stir in half of the shredded cheddar and Monterey Jack cheese.
Spoon the seasoned beef mixture into the cooked shells and arrange them in a single layer in the prepared baking dish.
Top with the remaining cheese, drained Rotel tomatoes, and minced jalapeno. Cover with foil and bake for 20 minutes.
Uncover and bake for an additional 5 minutes until the cheese is bubbly and lightly golden.
Garnish with green onions or extra jalapenos before serving for a touch of freshness and spice.

Notes

To serve Taco Stuffed Shells, garnish them with freshly chopped green onions, cilantro, or a dollop of sour cream for added freshness. You can also drizzle a little extra salsa or queso on top for an extra burst of flavor. Serve these shells hot, straight out of the oven, with a side of Spanish rice, refried beans, or a simple green salad.

For storage, allow the shells to cool completely before transferring them to an airtight container. They can be refrigerated for up to 4 days. To reheat, cover the dish with foil and warm it in the oven at 350°F until heated through. You can also microwave individual servings for a quick meal. For longer storage, freeze the baked shells in a freezer-safe dish for up to 2 months. When ready to serve, thaw overnight in the refrigerator and bake until hot and bubbly.