A Tex-Mex twist on Italian comfort food! Jumbo pasta shells loaded with cheesy taco beef, baked in enchilada sauce, and topped with all your favorite fixings.
🕒 Servings & Timing
Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Dietary Tags: Tex-Mex, Family-Friendly, Make-Ahead
✅ Ingredients Checklist
Main Components
Ground beef
Taco seasoning (1 packet)
Jumbo pasta shells (cook extra to account for breakage)
Enchilada sauce (10 oz can)
Shredded cheddar cheese
Toppings (Optional but Recommended)
Sour cream
Chopped fresh cilantro
Pico de gallo (store-bought or homemade)
🔪 Instructions
Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray.
Cook pasta shells according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
Brown the beef: In a skillet over medium-high heat, cook ground beef until browned and crumbled. Drain excess grease.
Add flavor: Stir in taco seasoning and half the enchilada sauce. Simmer for 5–7 minutes until thickened slightly.
Mix in cheese: Add 1 cup of shredded cheddar to the meat mixture. Stir until melted and combined.
Stuff the shells: Fill each cooked pasta shell with a spoonful of the beef mixture and place seam-side up in the prepared baking dish.
Top and bake: Pour the remaining enchilada sauce over the shells and sprinkle with the remaining 1 cup of cheddar. Cover with foil and bake for 25–30 minutes, until bubbly and hot.
Garnish and serve: Remove from oven, let cool briefly. Serve with sour cream, cilantro, and pico de gallo.
💡 Notes
Cook a few extra shells — some may tear while boiling.
You can prep the entire dish ahead of time and bake just before serving.
Spice level depends on your taco seasoning and enchilada sauce — mild or spicy, your choice.
🖼️ Hero Image & Quick Intro
These Taco-Stuffed Pasta Shells are what happens when taco night meets pasta night. Big, cheesy, beefy flavor packed into tender pasta shells and baked under a blanket of enchilada sauce — they’re hearty, kid-approved, and totally freezer-friendly. Bonus: they make amazing leftovers.
👩🍳 Step-by-Step Guide
1. Cook the Pasta
Boil your jumbo shells in salted water until al dente. Rinse in cold water.
Tip: Lay cooked shells on a baking sheet so they don’t stick together.
2. Brown the Beef
Cook ground beef in a skillet, breaking it up as it browns. Drain grease.
Tip: Use 85/15 ground beef for the best balance of flavor and texture.
3. Season & Simmer
Add taco seasoning and half of your enchilada sauce to the beef. Simmer until thick.
Tip: Want extra creaminess? Add a spoonful of sour cream to the mix.
4. Add Cheese
Stir in 1 cup of cheddar until melted and gooey.
Tip: Monterey Jack or pepper jack also work great here.
5. Stuff the Shells
Spoon taco beef into each shell and arrange in a greased baking dish.
Tip: A small cookie scoop makes this part quick and clean.
6. Sauce & Bake
Pour the remaining enchilada sauce over top and cover with more cheese.
Bake covered for 25–30 minutes.
Tip: Remove foil for the last 5 minutes if you want bubbly, golden cheese.
7. Garnish & Serve
Top with fresh cilantro, a dollop of sour cream, and spoonfuls of pico de gallo.
Tip: Let cool slightly before serving so the filling sets.
🧂 Ingredient Tips & Substitutions
Ground Beef: Ground turkey or chicken works well for a lighter version.
Taco Seasoning: Use homemade seasoning to control sodium and spice.
Enchilada Sauce: Red or green both work. Choose mild or spicy based on preference.
Cheese: Feel free to use Mexican blend, Colby Jack, or add cream cheese to the filling for richness.
Optional Add-Ins:
Black beans or corn in the filling
Diced green chiles for heat
Chopped spinach for a veggie boost
🍽️ Variations & Serving Suggestions
Flavor Variations
Add ½ cup refried beans to the beef for a creamier texture.
Top with crushed tortilla chips for added crunch.
Swap beef for shredded chicken and use green enchilada sauce for a creamy chicken version.
Serving Ideas
Serve with Spanish rice or black beans on the side.
A crisp romaine salad with avocado pairs perfectly.
Offer hot sauce and lime wedges on the table for extra zip.
🧊 Storage & Make-Ahead Tips
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Assemble, cover tightly, and freeze unbaked for up to 2 months. Thaw in fridge overnight and bake as directed.
Reheat: Microwave in 30-second intervals or cover with foil and bake at 350°F for 15 minutes.
Make-Ahead: Assemble up to 24 hours in advance and refrigerate until ready to bake.
🔍 Nutrition (Per Serving, Approximate)
Calories: ~420 kcal
Protein: 25g
Carbs: 28g
Fat: 24g
Fiber: 2g
Sodium: Moderate–High (depending on seasoning)
Allergens: Dairy, gluten (unless using GF shells)
Diet Tags: High-Protein, Comfort Food
❓ FAQs
Q: Can I make these ahead of time?
A: Yes! Assemble them in the morning and refrigerate, then bake at dinnertime.
Q: What’s the best way to fill the shells?
A: A small cookie scoop or spoon makes it easy and less messy.
Q: Can I freeze these?
A: Definitely. Wrap the dish tightly in foil and freeze before baking.
Q: Can I make this vegetarian?
A: Swap the beef for black beans, sautéed veggies, or a plant-based ground meat alternative.
📝 Personal Note
This is one of those recipes that feels like comfort food but is easy enough for a busy weeknight. The Tex-Mex flavor, the cheesy filling, and the simplicity of stuffing pasta shells with leftovers — it all comes together so fast and makes everyone happy. It’s a total crowd-pleaser, and yes, it’s even better the next day.
💬 Let’s Taco ‘Bout It!
Made these Taco-Stuffed Pasta Shells? Let me know how it went in the comments!
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