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Creamy Taco Stuffed Shells Recipe

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4.8 from 76 reviews

Creamy Taco Stuffed Shells are a comforting and flavorful baked pasta dish featuring jumbo shells filled with seasoned lean ground beef, layered with creamy queso and melted Cheddar cheese. Topped with fresh green onions and a drizzle of taco sauce, this easy-to-make casserole is perfect for a family dinner or meal prep.

Ingredients

Pasta

  • 12 ounces jumbo shell pasta

Beef Filling

  • 1 ½ pounds lean ground beef
  • 1 ounce taco seasoning
  • ⅓ cup water
  • ⅓ cup cilantro, chopped

Toppings

  • 1 ½ cups queso (store-bought or homemade)
  • 1 cup Cheddar cheese, grated
  • Green onions, chopped (for garnish)
  • Taco sauce (for drizzling)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
  2. Cook Pasta Shells: Boil the jumbo shell pasta according to the package directions until al dente. Drain well, rinse under cold water to stop the cooking process, and set aside to cool.
  3. Prepare Beef Filling: In a skillet over medium heat, brown the lean ground beef until fully cooked. Add the taco seasoning and ⅓ cup water. Stir and cook until the seasoning is fully absorbed. Mix in chopped cilantro for freshness.
  4. Prepare Baking Dish: Spray a 13×9 inch casserole dish with non-stick cooking spray to prevent sticking.
  5. Stuff Shells: Fill each cooked jumbo shell with about 1 to 1 ½ tablespoons of the beef mixture. Arrange the filled shells neatly in the prepared casserole dish.
  6. Add Cheese Layers: Spread the queso evenly over the filled jumbo shells. Then sprinkle the grated Cheddar cheese evenly on top.
  7. Bake: Place the casserole dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and slightly golden.
  8. Garnish and Serve: Remove from oven and drizzle with taco sauce. Sprinkle chopped green onions over the top before serving for a fresh, zesty finish.
  9. Reheating Instructions: For convenience, thaw the casserole in the refrigerator overnight. Bake it as directed until heated through before serving.

Notes

  • Use lean ground beef to reduce fat content but still retain flavor.
  • Jumbo shells must be cooked al dente; overcooking causes them to fall apart when stuffed.
  • Queso can be store-bought or homemade depending on preference.
  • This dish can be prepared ahead and stored in the refrigerator for up to 2 days before baking.
  • To make this dish vegetarian, substitute ground beef with seasoned lentils or plant-based meat alternatives.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://recipepact.com/creamy-taco-stuffed-shells-recipe/