Ground beef, taco seasoning, salsa, cheese, and jumbo pasta shells—all baked together into these cheesy, creamy Taco Stuffed Shells.
So, not gonna lie, I didn’t plan this one. Taco Stuffed Shells wasn’t a cute Pinterest moment or a recipe I dreamed up while sipping a latte. It was born out of one of those weeknights where the fridge is half-full, you’re hungry but over the usual, and the only meat you’ve got thawed is ground beef. Sound familiar?
I remember standing there—barefoot, in my “laundry day” hoodie—trying to decide between tacos or pasta, because I was craving both. Then I saw the box of jumbo shells I bought months ago (on sale, naturally), and a very chaotic thought popped into my head: “What if tacos and stuffed shells had a baby?”
That’s how these Taco Stuffed Shells came to be. And look, I know we throw around words like “life-changing” a lot, but… these? They’re up there. The first bite had me doing that slow nod. You know the one. The this-is-stupid-good nod.
Why You’ll Love This Taco Stuffed Shells Recipe?
There’s something about this recipe that just works. It’s like taco night took a hot shower, wrapped itself in a blanket, and decided to chill in the oven for 20 minutes. You get the zesty taco flavor, the creamy richness from the cream cheese, and that melty cheese blanket on top? Absolute bliss.
What I love most is that it doesn’t try to be fancy. It’s easy. Like “make this while listening to a true crime podcast” easy. And people go wild for it. My neighbor popped in to drop off a borrowed salad spinner (long story), smelled it baking, and casually invited herself to dinner. Zero regrets.
Ingredient Notes:
These are pantry staples with personality. Nothing too exotic, but every one of them earns its keep.
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Ground beef (1½ lbs) – I used lean-ish beef, but I’ve also made it with whatever was cheapest that week and didn’t drain half the flavor. You know how it goes.
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Taco seasoning – Usually the little packet from the back of the drawer. But if you’ve got a homemade mix or a go-to blend, definitely use that. Mine had a little too much cumin one time and I didn’t hate it.
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Fresh garlic (2½ cloves) – I know, it’s a weird measurement. But I misjudged and threw in a big clove and a small one and a half. It worked. So here we are.
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Cream cheese (4 oz) – The hero. The surprise MVP. It makes everything creamy and decadent without overpowering the taco vibe.
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Salsa (1 cup) – I grabbed a half-used jar of chunky medium salsa. Mild, hot, smoky—whatever you love will probably work just fine. Don’t overthink it.
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Mexican cheese blend (1 cup) – Pre-shredded, yes. Judge me later. If you’ve got something fancier in the fridge, go for it. Pepper jack adds a nice kick.
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Green onions (½ cup) – Tossed on at the end. Adds a little pop of freshness. Totally optional but makes it look like you tried.
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Jumbo pasta shells (8 oz) – The ones that look like little boats. Boil ‘em till just tender, but don’t let them get mushy. I’ve done that. Sad day.
How To Make Taco Stuffed Shells?
This isn’t one of those “30 bowls, 14 steps” situations. It’s chill. You’ll dirty a skillet, a pot, maybe a spoon you’ll lick halfway through. That’s fine.
Step 1: Pasta first
Get those shells boiling. Salt your water like you’re trying to season the ocean. Once they’re al dente, drain and rinse under cool water so they don’t turn into a sticky blob.
Step 2: The beefy stuff
Brown the ground beef in a skillet. Get it nice and crumbly. Drain the excess fat—but honestly, if there’s a little left, it’s flavor. I won’t tell.
Step 3: Garlic + seasonings
Toss in your minced garlic and cook for another 2-ish minutes. Then add the taco seasoning and salsa. At this point, it’s starting to smell like taco night and I highly recommend “sampling” with a chip.
Step 4: Enter cream cheese
Cut the cream cheese into chunks and stir it in. Watch it melt into this glorious, creamy taco filling. I accidentally left the heat on too long once and it still turned out great, so don’t stress.
Step 5: Shell filling time
Preheat the oven to 350°F. Spray your baking dish. Lay the shells open-side up. I used a cookie scoop to stuff the filling—because it was clean and nearby. You could use a spoon or your hands. Go rogue.
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Step 6: Cheese it and bake it
Sprinkle your shredded cheese over everything. Bake uncovered for 15–20 minutes, until everything’s melty and bubbling like it means it. Try not to stare into the oven the entire time.
Step 7: Finish it off
Out of the oven? Sprinkle those green onions on top. Let it cool for a couple minutes (or not—we don’t judge burnt tongues here), and then dive in.
Storage Options:
These reheat surprisingly well. I microwaved some the next day while standing barefoot in my kitchen, wearing mismatched socks, and I swear they tasted even better. Store them in the fridge in a sealed container for up to 4 days.
Wanna freeze a batch? Assemble everything, skip the baking, and freeze the tray. Pull it out, bake it straight from frozen or after thawing overnight, and boom—lazy day dinner sorted.
Variations and Substitutions:
Sometimes I change things up based on what’s about to go bad in the fridge. It keeps things interesting. You know?
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Swap the meat – Ground turkey, shredded rotisserie chicken, or even lentils if you’re feeling earthy.
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Sneak in veggies – Corn, diced peppers, beans. I once threw in a sad zucchini. Nobody noticed.
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Spice it up – Add chopped jalapeños, a pinch of cayenne, or your favorite hot sauce.
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Try new cheeses – Pepper jack, queso fresco, even crumbled feta (don’t knock it till you try it).
What to Serve with Taco Stuffed Shells?
Honestly, these are a whole meal, but if you’re feeding a crowd or feeling fancy:
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Chips and guac – Just makes sense. Also, chips are never a bad decision.
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Simple green salad – Something crisp to balance the cheese.
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Mexican rice or corn salad – If you’re going full fiesta mode.
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Margaritas or Jarritos – Treat yourself. You cooked dinner. That deserves a cold drink.
Frequently Asked Questions:
Can I make this ahead of time?
Yep. Prep it all the night before, cover it, refrigerate, and bake when ready.
Do the shells fall apart?
Sometimes. I’ve definitely lost a few in the boiling process. Just make extra and don’t sweat it.
Can I leave out the cream cheese?
Sure, but it won’t be as rich and creamy. Maybe sub in sour cream or Greek yogurt—but add it after cooking the beef so it doesn’t curdle.
So that’s my story. A little indecision turned into a new family favorite. These Taco Stuffed Shells have shown up in our kitchen at least five times since, and every time someone goes, “Ohhh yeah, these.”
I hope you make ‘em. And I really hope they become your new go-to for when you want something comforting but not boring. Let me know how it goes. Or what weird twist you tried. Or if you just ate the filling with a spoon before even stuffing the shells. Been there.
Anyway, dinner’s calling. Let’s make it a good one.
<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 ounces jumbo pasta shells
- 1½ pounds lean ground beef
- 2½ cloves fresh garlic minced
- 1 1 oz packet taco seasoning
- 1 cup salsa mild, medium, or hot based on preference
- 4 ounces cream cheese softened
- 1 cup shredded Mexican or Fiesta cheese blend
- ½ cup sliced green onions
- Nonstick cooking spray for baking dish
Instructions
Cook the Pasta Shells
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
Preheat the Oven
- Preheat the oven to 350°F (175°C). Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
Prepare the Beef Filling
- In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a wooden spoon. Drain any excess fat. Add the minced garlic and sauté for an additional 2 minutes.
Incorporate Seasoning and Salsa
- Stir the taco seasoning and salsa into the cooked beef mixture. Reduce heat and allow the flavors to combine, cooking for 2–3 minutes.
Add Cream Cheese
- Cut the cream cheese into small pieces and stir into the beef mixture. Continue stirring until the cheese is fully melted and incorporated, forming a creamy, cohesive filling. Remove from heat and allow to cool slightly.
Assemble the Shells
- Arrange the cooked pasta shells in the prepared baking dish with the open side facing up. Using a spoon or scoop, fill each shell generously with the beef and cheese mixture.
Top and Bake
- Sprinkle the shredded cheese evenly over the filled shells. Transfer the baking dish to the oven and bake for 15–20 minutes, or until the cheese is melted and the dish is heated through.
Garnish and Serve
- Remove from oven and top with freshly sliced green onions. Serve immediately.
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!
