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Taco Stuffed Shells

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This easy, cheesy taco-stuffed shells recipe turns taco night into a fiesta!

Jumbo shells are stuffed with seasoned ground beef and veggies in a creamy sauce with melted cheese.

Make this hearty taco stuffed shells recipe for for cheesy casserole loaded with zesty flavor. Taco seasoned ground beef is cooked with cream cheese, onions, peppers, and tomatoes, then loaded into jumbo pasta shells and baked under a layer of cheddar. Variations are easy. Use other meats such as ground turkey, or shredded pork. Swap cheddar for Monterey Jack or a Mexican blend. Reheat leftovers in the microwave, air fryer or oven. #spendwithpennies

Flavor: Cheesy, savory, and zesty with a hint of spice.
Budget Tip: Add black beans or extra vegetables to stretch the meat mixture further.
Prep Tip: Cook a couple of extra shells as they sometimes break when filling.
Time-Saving Tip: Use store-bought taco seasoning and pre-shredded cheese for quick prep.
Freezing: Stuffed taco shells can be assembled and frozen. Just thaw, add cheese, and bake.

salsa , corn , cheese , beef , pasta shells , tomatoes , seasoning , onion , pepper , and cream cheese with labels to make Cream Cheese Salsa Dip

Ingredient Tips For Taco Stuffed Shells

Pasta: Jumbo pasta shells (AKA conchiglie) are in the pasta section at the supermarket or available here on Amazon.
Meat: I use lean ground beef. You can replace it with ground turkey or chicken.
Seasoning: A packet of taco seasoning makes prep quick—you can also use homemade taco seasoning.
Vegetables: You can replace the diced tomatoes with Rotel to add a little heat. I love bell peppers and corn in this recipe—sneaking in extra veggies is a great way to stretch the meal.
Cheese: Cream cheese makes the filling rich and creamy, while cheddar or a Mexican cheese blend is added on top.

Taco stuffed pasta shells ingredients being combined in a pot

cream cheese being added to the taco stuffed pasta shells mixture

Serving & Leftovers

Dress these taco stuffed shells with your favorite taco toppings for serving.

Sliced olives, jalapenos, fresh cilantro, or sliced green onions.
Set out bowls of sour cream, salsa, chopped cilantro, or tortilla chips so people can do their own topping.

Store leftover taco stuffed shells in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave, the air fryer, or the oven with a sprinkle of fresh cheese. Leftover taco meat filling can be used in taco lasagna or in taco soup.
Freeze cooled leftovers for up to 4 months. Thaw overnight in the refrigerator and reheat.

Did your family love these Taco Stuffed Shells? Leave us a rating and a comment below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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Taco Stuffed Shells

Jumbo pasta shells are stuffed with creamy, seasoned ground beef and topped with gooey melted cheese.

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Filling

▢ 1 pound lean ground beef
▢ 1 onion
▢ 14.5 ounces canned petite diced tomatoes with juices, low sodium, 1 can
▢ 1 medium bell pepper diced, red, yellow, or green
▢ ½ cup corn kernels thawed if frozen
▢ ½ cup water
▢ 1 ounce taco seasoning 1 packet
▢ 8 ounces cream cheese cubed

Other

▢ 24 jumbo shells uncooked
▢ 1½ cups salsa
▢ 1½ cups shredded cheddar cheese and/or Monterey jack cheese
▢ sour cream for serving

Preheat the oven to 350°F.
Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.
In a large skillet, brown the ground beef over medium-high heat until no pink remains. Drain any fat.
Add tomatoes with juices, diced peppers, corn, ½ cup of water, and taco seasoning mix. Cook uncovered for 5 minutes or until the mixture is thickened and most of the liquid has evaporated. Add the cream cheese and stir until melted.
Fill each pasta shell with 2 to 3 tablespoons of the ground beef mixture. Place into a 9×13-inch casserole dish.
Top with salsa. Cover with aluminum foil and bake for 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.

To Make Ahead: Prepare up to step 5. Refrigerate or freeze overnight.

To Cook Frozen Shells: Defrost in the refrigerator overnight and proceed with baking as directed.

Leftovers: Store in the refrigerator for up to three days, or in the freezer for up to one month.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Casserole, Dinner, Pasta

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly