Here’s a fun twist on classic Italian stuffed shells with a Mexican taco-inspired filling:
🌮 Taco Stuffed Shells
🛒 Ingredients
- 12–15 jumbo pasta shells
- 1 lb (450 g) ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1/2 cup water
- 1 cup shredded cheddar or Mexican blend cheese (plus extra for topping)
- 1 cup salsa or enchilada sauce
- 1/4 cup chopped cilantro (optional)
- Sour cream and avocado for serving (optional)
👩🍳 Instructions
1️⃣ Cook the Pasta
- Boil jumbo shells according to package directions.
- Drain and set aside to cool slightly.
2️⃣ Make the Taco Filling
- Brown ground beef in a skillet over medium heat.
- Add onion and cook until softened.
- Stir in garlic and cook 30 seconds.
- Add taco seasoning and water; simmer 3–5 minutes until thickened.
- Stir in 1 cup shredded cheese and cilantro (optional).
3️⃣ Stuff the Shells
- Preheat oven to 375°F (190°C).
- Spread 1/2 cup salsa or enchilada sauce on the bottom of a 9×13 baking dish.
- Stuff each cooked shell with the taco mixture and place in the dish.
- Pour remaining sauce over the top and sprinkle with extra cheese.
4️⃣ Bake
- Cover with foil and bake 20 minutes.
- Remove foil and bake another 5–10 minutes until cheese is melted and bubbly.
5️⃣ Serve
- Garnish with sour cream, diced avocado, or extra cilantro.
🌟 Tips
- Add beans or corn to the filling for extra texture.
- Spice it up with jalapeños or hot sauce.
- Make ahead: Assemble shells the night before and bake the next day.
I can also give a slow cooker version of taco stuffed shells that cooks them right in the sauce if you want a hands-off option.
Do you want me to do that?
