Here’s a fun, cheesy, flavor-packed Cheesy Taco Stuffed Pasta Shells recipe — taco night meets pasta night 🌮🧀🍝
🌮🧀 Cheesy Taco Stuffed Pasta Shells
🛒 Ingredients (Serves 6–8)
- 20–24 jumbo pasta shells
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning (or 2½ tbsp homemade)
- 1 cup water
- 1 (10 oz) can Rotel (diced tomatoes with green chiles), drained
- 1 cup salsa (mild or medium)
- 1 cup sour cream
- 1½ cups shredded Mexican-blend cheese
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- Optional toppings: green onions, cilantro, black olives, jalapeños
🔪 Instructions
- Cook pasta
- Boil shells in salted water until just al dente.
- Drain and set aside.
- Make taco filling
- Brown ground beef in a skillet; drain excess fat.
- Stir in taco seasoning and water; simmer 2–3 minutes.
- Add Rotel, salsa, garlic powder, and sour cream. Mix well.
- Stir in 1 cup shredded cheese.
- Stuff shells
- Fill each shell with taco mixture.
- Assemble
- Preheat oven to 375°F (190°C).
- Spread a thin layer of salsa or enchilada sauce in a baking dish.
- Arrange stuffed shells in dish.
- Top with cheese
- Sprinkle remaining cheese over shells.
- Bake
- Cover with foil; bake 20 minutes.
- Uncover and bake 10 minutes until bubbly and golden.
- Serve
- Add toppings and serve hot.
🌟 Tips & Variations
- Chicken taco version: Use shredded rotisserie chicken
- Extra creamy: Add 4 oz cream cheese to filling
- Spicy: Use hot Rotel or add chipotle powder
- Make-ahead: Assemble and refrigerate up to 24 hours
- Freezer-friendly: Freeze unbaked shells up to 2 months
🍽️ Serving Ideas
- Mexican rice
- Refried beans
- Simple salad or corn
If you want, I can also give you a white queso taco shell version, a slow cooker adaptation, or a skillet version for quicker cleanup.
