This Taco Stuffed Shells Recipe has all the delicious flavors of the tacos you love stuffed in a pasta shell. Talk about an edible pocket of love! Customize these stuffed shells with different protein substitutions or additional toppings or additional toppings to add ins.

2 taco stuffed shells on a white plate with crushed tortilla chips and sliced green onions for garnish

Indulge in the ultimate cheesy delight with our taco-stuffed shells. These jumbo pasta shells are filled with flavorful seasoned ground beef and cream cheese, creating a mouthwatering twist on traditional tacos. Topped with salsa and baked to perfection, our stuffed shells make the perfect addition to your Taco Tuesday feast. Experience the irresistible combination of pasta shells, taco meat, and gooey melted cheese in every bite.

You also might want to check out my recipe for Lasagna Stuffed Shells.

😋 Why this stuffed taco shells recipe is delicious.

Great flavor combination - Taco stuffed shells combine the flavors of two popular dishes - tacos and pasta shells. Jumbo pasta shells paired with the taco meat, creamy, cheesy filling is a delightful contrast of textures and tastes.
Versatility: Customize the filling to suit your preferences, adding ingredients like seasoned ground beef, chicken, or beans, along with your favorite taco toppings, spices, and shredded cheeses.
Easy to make: Taco stuffed shells are relatively easy to prepare, making them a convenient option for busy individuals or families. Once you assemble the filling and stuff it into the pasta shells, all you need to do is bake them in the oven until golden and bubbly.
Everyone loves them: Taco stuffed shells are often a hit at parties or gatherings because they appeal to various tastes. Whether it’s a casual dinner with friends or a potluck event, these savory treats tend to be well-received by both adults and kids alike.

🌮 Taco Stuffed Shell Ingredients:

Large Pasta Shells
ground beef
taco seasoning
cream cheese softened
sweet corn, drained
black beans, drained and rinsed
cheddar cheese
salsa (salsa verde)
crushed tortilla chips (garnish)
3 green onions, finely chopped (garnish)

🌮 How to make this stuffed pasta shells recipe:

Cook the jumbo shells in boiling water and cook the pasta for 1 minute less than the package suggests.
Spread them on a clean towel to drain and cool so they are easier to handle.
In a large skillet, over medium-high heat, brown the ground beef, add the taco seasoning, cream cheese, beans, corn and 1 cup of the cheese. Stirring to combine and the cheese is melted.
Pour the 2 cups of salsa in the bottom of a 9x13 baking dish.
Fill the cooled shells with the bean and beef mixture.
Cover with the remaining 1 cup of cheese.
Bake at 350 for 25-30 minutes or until heated through.
Garnish with crushed chips and green onions. Extra salsa and sour cream would be good too!

🔥 Reheating Instructions:

To reheat an individual portion of leftovers, you can also reheat them in a microwave-safe dish covered loosely with a microwave-safe wrap or using short intervals until heated through or follow the oven reheating instructions below.

Preheat your oven to 350°F (175°C).
Place the stuffed taco shells in a baking dish.
Drizzle salsa, enchilada sauce, or a little water over the shells for moisture.
Cover the dish with foil or a lid.
Bake in the preheated oven for 15-20 minutes until heated through.
Remove the foil or lid and check if the filling is hot and bubbly.
Serve while warm, optionally adding toppings like cilantro, tomatoes, sour cream, or guacamole.

❄️ Can you freeze taco stuffed shells?

Making stuffed taco shells is a great prep-ahead meal. Here are some simple instructions to make stuffed shells ready for the freezer.

Prepare the taco stuffed shells according to this recipe but do not assemble in the baking dish.
Allow the stuffed shells to cool completely before freezing. This helps to prevent condensation and ice crystals from forming.
Line a baking sheet or tray with parchment paper. And place the cooled stuffed shells on the lined baking sheet, spacing them apart so they don’t stick together.
Place the baking sheet in the freezer and let the stuffed shells freeze individually for about 1-2 hours or until firm.
Once frozen, transfer the stuffed shells into airtight freezer-safe containers or resealable freezer bags. Make sure to remove any excess air before sealing tightly.
Label the containers or bags with the date and contents for easy identification later on.
Place the sealed containers or bags in the freezer.

When you’re ready to enjoy your frozen taco stuffed shells:

Take out as many portions as you need from the freezer.
Thaw overnight in the refrigerator if possible, or alternatively, allow them to thaw at room temperature for about 30 minutes.
Reheat according to your preference: You can either bake them in a preheated oven at 350°F (175°C) for about 20-25 minutes until heated through, or microwave individual portions using short intervals until warm.

Remember that freezing may affect the texture slightly, but they should still be delicious and convenient for meal prep purposes.

Enjoy your frozen taco stuffed shells!

🍽️ What to serve with taco stuffed shells:

Mexican Rice: A classic side dish that complements the flavors of the taco stuffed shells perfectly. The rice can be flavored with tomatoes, onions, garlic, and spices like cumin and chili powder.
Refried Beans: Serve some creamy refried beans on the side to add a rich and savory element to your meal. You can either make them from scratch or use canned beans for convenience.
Guacamole and Salsa: Fresh guacamole and salsa are fantastic accompaniments to taco dishes. They provide a refreshing contrast and enhance the overall flavor profile.
Corn Salsa: My homemade chipotle corn salsa is made with fire-roasted poblano peppers, frozen sweet corn, red onion, and cilantro along with fresh lemon and lime juice.
Mexican Street Corn Casserole (Elote): Grilled corn on the cob slathered with mayonnaise, crumbled cheese (such as cotija), lime juice, and sprinkled with chili powder is a popular Mexican street food that can serve as an excellent side dish.

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Side Dishes

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published May 20, 2016

👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.