Save This
Loaded with bold Tex-Mex flair and cozy pasta, these taco stuffed shells mash up two craveable worlds. One night, my crew couldn't pick between taco night or pasta, so I mixed it up. Now, this wacky combo gets requested nonstop around here because it's fast, satisfying, and fun.
I whipped this up when everyone at my house wanted something totally different and I needed to keep dinner drama-free. My supposed spice-hater absolutely inhaled these and ended up getting thirds. Now I find myself making them every other week at least—they never last long!
Mouthwatering Ingredients
- Pico de gallo brings a fresh, zingy crunch. Store-bought totally works, though homemade gives a little extra love
- Fresh cilantro adds a bright pop of green and fresh flavor at the end. Totally skip it if you're not a fan
- Sour cream makes everything creamy and cools things down. Full-fat is the tastiest
- Enchilada sauce keeps things saucy and brings classic Mexican taste. Try red for classic, or sub green for a twist
- Jumbo pasta shells need a quick, just-firm boil—don't overdo it! Make a couple extras in case a few break
- Shredded cheddar cheese melts all gooey into every bite and over the top. If you grate your own, it's even better
- Taco seasoning packet is your shortcut to that perfect taco flavor. Go for the low salt kind if you want to cut back
- Ground beef forms the meaty base layer. Aim for 80/20 beef for some nice flavor from fat
Simple Step Guide
- Bake Everything Together
- Pop the dish in the oven covered with foil so the cheese stays perfect and the whole thing gets hot and bubbly—go for around 25 minutes. When there are five minutes left, take the foil off if you want a little extra browning. Let it rest a few so everything sets nicely.
- Finish With More Cheese and Sauce
- Drizzle the rest of your enchilada sauce right over those stuffed shells. Cover every nook with sauce so nothing dries out. Shower the rest of your cheese over everything for that golden top everyone loves.
- Stuff Those Pasta Shells
- Gently pop about two spoons of beef filling in each cooked shell. Lay them in your baking dish with the opening facing upwards—this keeps all that goodness inside when it bakes.
- Melt in Half the Cheese
- Turn off the heat and throw in half your shredded cheese while it's still hot. That heat will make the cheese blend right in, holding your filling together. Let it chill for a minute so you don’t burn your fingers stuffing the shells!
- Simmer With Spices
- Pour in your taco seasoning and half the enchilada sauce, mixing it up so every piece of meat gets saucy. Simmer for five to seven minutes. This thickens everything and makes sure all the spices bloom. It shouldn’t end up watery.
- Brown Up Your Beef
- In a big skillet over medium-high, cook the ground beef, crumbling as you go. Give it a little time—a good sear adds great taste. When it’s all cooked, drain off any grease so your filling isn’t oily.
- Start With Pasta (and Prep the Oven)
- First, boil those big pasta shells in salty water—about nine minutes for al dente. You want them just bendy enough to stuff but still holding their shape. Drain and hit them with cold water so they don’t stick or keep cooking. If you multitask, do this while the filling’s going.
Save This
What really gets me about this one is the way spicy beef and soft pasta come together—seriously, the contrast just works. I made it for a big family get-together and everyone’s plate was clean before I could blink. My brother-in-law, who normally groans at fusion stuff, ended up asking for how-to’s.
Easy Prep Ahead
Want dinner in a snap? You can put these shells all together the night before and keep them covered in the fridge until you’re set to bake. Just toss on another ten minutes if you’re starting from chilled. If you’re freezing for later, don’t bake first! Wrap up the assembled dish and freeze for up to three months. When you’re ready, let it thaw in the fridge, then bake as usual.
Switch It Up Your Way
The best part is how much you can tweak this for different eaters. Go meatless with some plant-based crumbles, black beans, or a jumble of sautéed veggies like corn, zucchini, and peppers. Love things a little hotter? Throw in some jalapeños or your favorite hot sauce. Mix up the cheese—cheddar works, but try pepper jack, Monterey Jack, or a spicy Mexican blend for new flavors.
Serving Up Ideas
Make it a full spread by adding some tasty sides. Lime-dressed green salad cuts the richness. Or scoop up some street corn or cilantro-lime rice for big flavor. Want to get fun with toppings? Set out avocado, olives, and more pico de gallo in little bowls and let everyone pile on their favorites each plate.
Save This
Common Queries
- → What keeps pasta shells from sticking together?
After draining, give the shells a rinse under cool water and toss them in a touch of olive oil to stop them from clumping.
- → What can I swap for ground beef?
Ground turkey, chicken, or even vegetarian choices like lentils or black beans work as great replacements.
- → Is it okay to prepare this dish in advance?
Absolutely! Put the stuffed shells in your baking dish, cover with foil, and store in the fridge for up to a day before cooking.
- → What sides go best with these shells?
A crisp salad, lightly sautéed veggies, or some Mexican-style rice are all great complements.
- → How do I store leftovers?
Seal leftovers in a container and refrigerate for up to three days. Heat them up in either the microwave or oven before enjoying.
- → Can the stuffed pasta shells be frozen?
Yep, you can! After assembling but before baking, wrap them securely in foil and freeze. No need to thaw—just bake straight from the freezer, adding an extra 10-15 minutes.