Taco Stuffed Shells with ground beef, cream cheese, salsa, and taco seasoning stuffed in jumbo pasta shells and baked with cheese on top.
Look, I love taco night. I mean, who doesn’t? It’s reliable. It’s comforting. And honestly, it’s the one dinner everyone in my house eats without a single complaint. No weird looks. No “is this spicy?” or “what’s that green stuff?” Just happy silence and crumbs.
But one Tuesday, in true “this week got away from me” fashion, I opened the fridge and realized… I forgot to buy tortillas. Again. And not like, “I can run back to the store” forgot. More like “I’m in sweatpants, there’s a half-open bag of tortilla chips on the counter, and no one’s leaving the house again tonight” kind of forgot.
So I did what anyone with a pantry full of mismatched pasta would do—I improvised. I had these jumbo pasta shells leftover from a failed stuffed shells attempt months ago. And I thought, what if I just… taco-fied them? Ground beef? Check. Taco seasoning? Always. Cream cheese and salsa? Randomly, yes. I stuffed the shells, covered them in cheese, and hoped for the best.
What came out of the oven smelled like taco night but looked like something you’d find on a trendy Tex-Mex fusion menu. And the taste? Honestly? Kind of amazing. My husband asked me what restaurant I copied it from. I told him “La Pantry de Desperation.” He didn’t laugh. I did.
Why You’ll Love This Taco Stuffed Shells Recipe?
It’s weirdly fun. That’s the first thing. You get to mix up that creamy, beefy filling and scoop it into pasta. There’s something kind of satisfying about it. Therapeutic, even. And once it’s baked, you get this perfect mix of creamy taco filling, soft pasta, golden cheese, and just enough spice to keep it interesting without scaring off the picky eaters.
It’s also one of those meals that makes you feel like you really pulled something off. Like, “yes, I remembered dinner,” but also “I made something that looks fancier than it is.” (Those are the best dinners.)
Also, leftovers? Even better the next day. I ate one cold out of the fridge and almost preferred it. Almost.
Ingredient Notes:
This recipe isn’t fussy. That’s part of its charm. But here’s the lineup:
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Jumbo Shell Pasta – Obviously. Don’t cook them too long or they’ll fall apart the moment you try to stuff them. Been there. Still ate them.
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Ground Beef – I used 80/20 because it’s what I had. If you’ve got turkey or ground chicken, it’ll still work. Just season a little more.
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Taco Seasoning Packet – The good ol’ grocery store packet. You can DIY a mix if you want to feel extra, but no judgment here if you don’t.
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Minced Garlic – Optional, I guess. But garlic always feels right.
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Cream Cheese – This is what makes the filling rich and soft and weirdly addictive. Don’t skip it. Even if you’re skeptical.
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Salsa – Adds flavor and keeps the filling from drying out. I used medium heat. Mild’s fine. Hot will make you sweat but in a good way.
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Shredded Cheese – I had a taco blend. If all you have is cheddar or Monterey Jack, go for it.
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Green Onions – For topping. Or not. I once used cilantro. It worked. Fresh herbs make anything look fancier than it really is.
How To Make Taco Stuffed Shells?
- Start with the pasta.
Boil a big pot of salted water. Toss in the shells and cook them until just barely al dente. You want them firm. Like, “still got a little bite” firm. Drain and rinse with cold water so they don’t stick together like clingy exes. - Then the beef.
Brown it in a skillet over medium heat. Break it up with a spatula. Drain the grease unless you want taco soup. Add the garlic and let it sizzle for about 30 seconds—just enough to make your kitchen smell amazing. - Now the fun part.
Stir in the taco seasoning, cream cheese, and salsa. Mix it until the cream cheese melts into everything and it turns into this dreamy taco mash-up. Try not to eat it all straight from the pan. (Or do, and call it a taste test.) - Let it cool for a minute.
Not for culinary reasons—just so you don’t burn your fingers while stuffing the shells. Learn from my impatience. - Stuff the shells.
Spoon the filling into each shell and line them up in a greased 9×13 baking dish. Doesn’t have to be perfect. Think “homey and rustic,” not Michelin-star plated. - Cheese it up.
Sprinkle cheese all over the top like you’re trying to cover your mistakes with cheddar (been there too). Bake at 350°F for 15–20 minutes until it’s bubbly and golden and basically smells like a hug. - Top it. Eat it. Love it.
Green onions? Sure. A little hot sauce? Why not. Just don’t wait too long—these things disappear fast.
Storage Options:
Store them in a container with a lid that actually fits (I’m looking at you, warped Tupperware). Keep them in the fridge up to four days. Reheat in the microwave or oven. The cheese gets even cheesier. The flavors settle in. It’s basically second-day magic.
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Freezing? Yep. Assemble the dish, skip the green onions, wrap tightly, and freeze. Thaw overnight and bake when needed. It’s like having a panic button for future “what’s for dinner?” moments.
Variations and Substitutions:
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Use ground turkey or chicken – It’s still good. Add extra seasoning if needed.
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Stir in some black beans or corn – I did this once with leftover corn and it slapped.
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Swap salsa for enchilada sauce – Rich, saucy, and different in the best way.
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Make it spicy – Add diced jalapeños, chipotle powder, or spicy salsa if you like heat.
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Make it cheesy-er – Add cheese to the filling, or a creamy queso drizzle on top. (Okay, now I’m hungry again.)
What to Serve with Taco Stuffed Shells?
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Guacamole and chips – Always.
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Simple salad with lime dressing – Because balance.
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Refried beans or rice – Especially when you want to pretend this is a full dinner and not just an excuse to eat more cheese.
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Margarita or cold soda – Depending on the day. Or your mood. Or both.
Frequently Asked Questions:
Can I prep these in advance?
Totally. Assemble the whole dish, cover, and refrigerate. Then just bake when you’re ready. Add 5–10 minutes to the bake time if it’s cold.
No shells?
Make it a taco pasta bake. Same filling, different vibes.
You’ve got the recipe. You’ve got the vibe. You’re probably craving something cheesy by now (me too, honestly). If you give these Taco Stuffed Shells a try, tell me how it goes. Did your family love them? Did you eat them standing at the stove while hiding from your kids? Did you add something wild and it actually worked?
Let’s keep taco night interesting. Can’t wait to hear what you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Taco Stuffed Shells
Ingredients
- 8 oz jumbo shell pasta
- 1 lb ground beef
- 1 packet taco seasoning
- 2 teaspoons minced garlic
- 5 oz cream cheese
- 1 cup salsa
- ¼ cup chopped green onions
- 1 cup shredded taco blend cheese
Instructions
Cook the pasta shells:
- Bring a large pot of salted water to a boil. Add the jumbo shell pasta and cook until al dente, following the package directions. Drain the pasta and rinse with cold water to prevent sticking.
Prepare the oven:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the ground beef:
- In a large skillet over medium-high heat, cook the ground beef until it is thoroughly browned, approximately 6–8 minutes. Drain excess fat from the skillet.
Season and combine:
- Add the minced garlic to the cooked beef and sauté for an additional 30 seconds. Stir in the taco seasoning, cream cheese, and salsa. Mix until the cream cheese has melted and the ingredients are well incorporated. Allow the mixture to cool slightly before handling.
Stuff the shells:
- Carefully fill each cooked pasta shell with the seasoned beef and cheese mixture. Arrange the stuffed shells in the prepared baking dish.
Add toppings and bake:
- Sprinkle the shredded taco cheese blend evenly over the shells. Bake in the preheated oven for 15–20 minutes, or until the cheese is fully melted and the dish is heated through.
Garnish and serve:
- Remove the baking dish from the oven. Garnish the shells with freshly chopped green onions before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!