Taco stuffed pasta shells
Taco stuffed shells are my cozy weeknight mashup for when I cannot decide between Italian and Tex-Mex. These cheesy, satisfying pasta shells bring all the bold flavor of tacos in an easy bake that never lasts long at the dinner table.
Why You'll Love This Recipe
- Uses easy-to-find pantry staples
- Family-friendly meal that pleases kids and adults
- Make ahead for busy nights
- Perfect for using up leftover taco meat or veggies
- Creamy saucy cheesy goodness in every bite
The first time I made these taco stuffed shells it was a chilly fall evening and the kitchen was filled with that irresistible cheesy aroma. Everyone kept sneaking bites before I could even serve them and it quickly became one of our go-to comfort dinners.
Ingredients
Ground beef: Provides a savory base rich in flavor and protein look for beef with moderate fat for tenderness.
Taco seasoning: Spices up the filling with signature Tex-Mex notes choose your favorite brand or blend.
Jumbo pasta shells: Act as perfect edible vessels be sure to cook a few extras since they can tear.
Enchilada sauce: Infuses more flavor and creates an irresistibly saucy texture try to pick a brand with deep chili flavor.
Shredded cheddar cheese: Melts beautifully and adds creamy richness freshly shredded cheese gives the best melt.
Sour cream: Cools and balances the spice offer full fat for best texture and taste.
Fresh cilantro: Brightens each bite with herbal notes pick leaves that are vibrant and not wilted.
Pico de gallo: Offers fresh contrast be sure to use a chunky salsa or homemade for brightness.
Step-by-Step Instructions
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