Here’s a Taco Stuffed Shells recipe—cheesy, hearty, and perfect for a crowd 🌮🧀
Taco Stuffed Shells
Ingredients
- 20–24 jumbo pasta shells
- 1 lb (450 g) ground beef (or ground turkey/chicken)
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 cup water
- 1 cup salsa (mild–hot, your choice)
- 1½ cups shredded cheddar or Mexican blend cheese, divided
- 4 oz cream cheese, softened
- ½ cup sour cream
- 1 cup crushed tortilla chips or crushed Doritos (optional but great)
- Salt & pepper, to taste
Toppings (optional)
- Chopped tomatoes
- Green onions
- Black olives
- Cilantro
- Extra sour cream or guacamole
Instructions
- Cook the Shells
- Boil shells in salted water until al dente.
- Drain and set aside to cool slightly.
- Make the Taco Filling
- Brown ground meat in a skillet; drain excess fat.
- Stir in taco seasoning and water; simmer 3–5 minutes.
- Add salsa, cream cheese, and sour cream. Stir until creamy.
- Mix in 1 cup cheese and crushed chips (if using).
- Stuff the Shells
- Preheat oven to 375°F (190°C).
- Spread a thin layer of salsa or enchilada sauce in the bottom of a baking dish.
- Spoon filling into each shell and arrange in the dish.
- Bake
- Sprinkle remaining ½ cup cheese over shells.
- Cover with foil and bake 20 minutes.
- Uncover and bake 10 more minutes until bubbly.
- Serve
- Garnish with favorite taco toppings.
- Serve hot.
Variations
- Chicken Taco Shells: Use shredded rotisserie chicken.
- Spicy: Add diced jalapeños or pepper jack cheese.
- Vegetarian: Use black beans, corn, and seasoned sautéed peppers.
- Low-carb: Skip chips and use extra cheese.
If you’d like, I can also give you a dump-and-bake version, slow cooker method, or Mexican street corn–style topping 🌽
