Taco Stuffed Shells
Get ready for the ultimate dinner mashup! These Taco Stuffed Shells combine the cheesy comfort of baked pasta with the fun, bold flavors of tacos. It’s a guaranteed family favorite that’s surprisingly easy to make on a weeknight.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner, Main Course
- Cuisine: Tex-Mex / American
Ingredients
Scale
- 1 dozen uncooked jumbo pasta shells
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb extra-lean ground beef
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ cup sour cream
- 1 ½ cups Tex-Mex cheese blend, divided
- 1 (14.5 oz) jar salsa
- Salt and pepper, to taste
Instructions
- Cook Shells: In a large pot of salted boiling water, cook the jumbo shells until al dente (firm to the bite), about 9-10 minutes. Drain and rinse with cool water to stop them from cooking further.
- Sauté Aromatics: While the shells cook, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Brown the Beef: Add the ground beef to the skillet along with the chili powder, smoked paprika, and cumin. Cook, breaking up the meat with a spoon, until fully browned (about 8 minutes). Drain off any excess grease.
- Make it Creamy: Remove the skillet from the heat. Stir in the sour cream and half of the cheese (¾ cup) until completely melted and the filling is creamy. Season with salt and pepper.
- Assemble: Preheat your oven to 375°F (190°C). Pour the salsa into the bottom of a 9×13 inch baking dish, spreading it evenly. Generously stuff each cooked shell with the beef mixture and arrange them in the dish.
- Bake: Sprinkle the remaining cheese (¾ cup) over the top of the shells. Bake, uncovered, for 20 minutes, or until the cheese is melted and the sauce is bubbly.
Notes
- Serving Suggestions: Serve hot, garnished with your favorite taco toppings! We love a dollop of sour cream, fresh cilantro, diced avocado, or a scoop of guacamole.
- Tips & Tricks: Cook a few extra pasta shells, as some might tear during boiling. Don’t overcook the pasta; al dente is best for stuffing. For a crispier, golden top, pop the dish under the broiler for 1-2 minutes at the end—but watch it closely!
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or place the shells in an oven-safe dish and warm at 350°F (175°C) until heated through.
Find it online: https://sabormexicana.com/taco-stuffed-shells/