Here’s a crowd-pleasing Taco Stuffed Shells recipe 🌮🧀
(It’s like tacos + baked pasta = comfort food)
Taco Stuffed Shells
Ingredients
- 20–24 jumbo pasta shells
- 1 lb (450 g) ground beef or turkey
- 1 packet taco seasoning (or homemade)
- ¾ cup water
- 1 cup salsa or taco sauce
- 1½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional toppings: sour cream, green onions, olives, cilantro
Instructions
- Cook shells in salted water until al dente. Drain and set aside.
- Brown meat in a pan. Drain excess fat.
- Add taco seasoning + water, simmer 5 minutes.
- Stir in ½ cup salsa and ½ cup cheese.
- Stuff shells generously with the taco mixture.
- Spread remaining salsa in a baking dish, arrange shells on top.
- Sprinkle remaining cheese over shells.
- Bake at 180°C / 350°F for 20–25 minutes, until bubbly.
- Let rest 5 minutes. Top with sour cream, green onions, or cilantro.
Variations
- Chicken taco shells: Use shredded rotisserie chicken
- Vegetarian: Black beans + corn + peppers
- Spicy: Add jalapeños or chipotle sauce
- Creamy: Mix filling with cream cheese or sour cream
If you want, I can also give you a one-pan version, slow cooker method, or make-ahead/freezer tips 😊
