Taco Stuffed Shells

Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner…it’s a great crowd pleaser!

Cheesy Taco Stuffed Shells made with jumbo pasta shells, salsa, cheese and taco meat are the perfect EASY weeknight meal that you can prepare ahead of time too!

Taco Stuffed Shells are an easy dinner of stuffed jumbo pasta shells with ground beef. With just the addition of taco seasoning, salsa and cheese your family will be asking for this dish to go in your regular rotation. This is the XL take on my super popular Cheesy Taco Pasta!

I love using either my Guapo’s Famous Fresh Pico de Gallo in this recipe or incredibly easy, store bought jarred salsa. You can also swap out the salsa in this recipe in a 1 to 1 ratio with my favorite Homemade QUICK Enchilada Sauce to make them taco stuffed shells with enchilada sauce.

This recipe was very good. I omitted the green onion and sour cream. I added grated cheddar cheese to the top on the last ten minutes of baking. Also, I may have lost my mind.

I made these tonight with plenty of left overs…I really wanted to like this recipe however it just lacked flavor nothing special. If I make it again I will add cumin to the meat and maybe some black olives?

This recipe was yummy. I think that if I were to make it again I would not bake it for 40 minutes. The shells were a little crispy. I guessed and put the oven at 350 since it was not noted on the recipe. Also I will put tomatoes on top next time!

Fantastic!! Although this recipe did NOT need changing I did make a few and I am simply noting them here so I will know what I did for next time. And there WILL be a next time! Instead of the refried beans I added 4 oz. of low fat cream.

Use Jumbo Pasta Shells (I bought from amazon) Make sure you buy these and not the large ones.

How to Store Cheesy Taco Stuffed Shells?

Serve: Do not leave stuffed shells at room temperature longer than 2 hours.
Store: In an airtight container, store Taco Stuffed Shells in the refrigerator up to 4 days.
Freeze: Sealed tightly, Cheesy Taco Stuffed Shells will keep in the freezer for 2-3 months. Reheat in the oven covered with foil at 350 until hot and bubbly, adding more salsa and cheese if needed.

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Ingredients:

8 oz Jumbo shells
1 pound Ground beef
4 oz Cream cheese…

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