Cheesy Taco Stuffed Shells

These taco stuffed shells combine the best of two weeknight favorites and make dinner something everyone looks forward to. Jumbo pasta shells hold a creamy seasoned beef filling with cheddar and black beans, baked in salsa and finished with fresh toppings. It is cozy hearty and packs in the flavors of tacos in every cheesy bite. This recipe is a lifesaver when I want a family-friendly meal without spending hours in the kitchen.

The first time I made these was on a rushed weeknight when I had almost nothing in the fridge. A pack of shells and some leftover taco fixings became this delicious mashup. Now my family requests it as a weekly staple and it is always a hit for guests too.

Ingredients

• Jumbo pasta shells: choose shells that feel firm and unbroken so they can hold the filling
• Ground beef or turkey: pick a lean grind for best texture and less grease
• Taco seasoning: pick a quality blend or make your own for extra flavor
• Onion: finely chopped for rich base flavor in the meat
• Black beans: rinsed canned beans add protein and a creamy texture
• Shredded cheddar cheese: always grate your own for best melt
• Salsa: opt for a chunky salsa for more flavor and less runny sauce
• Sour cream, green onions, diced tomatoes: use the freshest for toppings

Instructions

Cook The Pasta Shells:

Boil jumbo shells in well-salted water just until al dente. Drain and rinse with cold water to stop cooking. Arrange on a plate so they do not stick.

Prepare The Taco Filling:

Sauté ground beef with finely chopped onion in a large skillet over medium heat. Cook until fully browned. Drain any excess grease. Sprinkle taco seasoning over the meat. Add a splash of water and stir in black beans. Cook for about five more minutes until flavors meld. Remove from heat and fold in a generous handful of shredded cheddar until everything is creamy.

Stuff The Shells:

Preheat oven to three hundred seventy five degrees Fahrenheit or one hundred ninety Celsius. Spread a thin layer of salsa on the bottom of your baking dish. Carefully fill each pasta shell with the taco mixture using a spoon or piping bag. Nestle filled shells open side up into the dish.

Top And Bake:

Pour remaining salsa evenly over the shells. Sprinkle with more cheddar cheese. Cover baking dish with foil and bake for twenty minutes. Remove foil and bake uncovered another ten minutes until cheese is melted and bubbly.

Final Touches:

Top hot shells with a dollop of sour cream fresh tomatoes and green onions. Add avocado or cilantro if you like. Serve with tortilla chips or salad for a satisfying meal.

I always look forward to using black beans in this recipe because they add so much creaminess and heartiness. One of my favorite memories is making a big batch before a family movie night and watching everyone go back for seconds.

Make Ahead and Storage

You can completely stuff and arrange the shells the night before and keep them covered in the fridge. After baking any leftovers can be kept in an airtight container for up to four days. For longer storage freeze in a lidded container or wrap the baking dish tightly. Reheat straight from the fridge or freezer until hot in the center.

Variations To Try

Try the same method with ground turkey or some chopped rotisserie chicken. Amp up the heat by adding diced fresh jalapeños to the meat filling or switch to pepper jack cheese for extra spice. Skip the meat for a vegetarian version and double up on black beans and cheese. Sometimes I even add a drizzle of queso before serving for a gooey finish.

Serving Suggestions

These taco shells are a meal on their own but are even better with a fresh green salad or a scoop of Mexican rice. For gatherings set up a taco bar with toppings like guacamole pickled red onions and crumbled cotija cheese so everyone can build their own plate.

If you love the big flavor of tacos and crave creamy pasta bakes this dish brings both worlds together in the most comforting way. The cheesy tops and endless ways to customize mean you will never tire of this simple yet impressive dinner.

Your Recipe Questions Answered

→ Can I make stuffed shells ahead of time?

Yes! Assemble the shells up to a day in advance and refrigerate. Add a few extra minutes when baking from cold.

→ How should I freeze and reheat leftovers?

Freeze tightly covered for up to 3 months. Reheat portions in the microwave or oven until hot throughout.

→ What protein alternatives work well?

Try ground turkey, shredded rotisserie chicken, or plant-based meat for an easy swap in the filling.

→ How can I make it spicier?

Add jalapeños to the filling, use spicy taco seasoning, or finish with hot sauce after baking.

→ How do I prevent shells from tearing?

Cook pasta just until al dente and handle carefully when stuffing. A small spoon helps avoid breakage.

→ What sides pair well with this dish?

Serve with Mexican rice, avocado salad, or tortilla chips with salsa for a complete meal.