Dinner

Taco Stuffed Shells Recipe

Name: Taco Stuffed Shells Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Tex-Mex
Ingredients: 1 12 oz box Jumbo Shells; 1 pound ground beef; 1 packet taco seasoning (or 3 tablespoons homemade taco seasoning); ½ cup water; 1 15 oz can black beans, drained and rinsed; ½ cup salsa (divided); ¾ cup shredded cheddar cheese (divided); ½ cup sour cream; ½ cup salsa; 1¼ cups shredded cheddar cheese; Sour cream (for serving); Optional: diced tomatoes or other preferred taco toppings

Bylilan Sage March 30, 2026March 30, 2026

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Introduction

Taco Stuffed Shells offer a fun twist on classic Mexican flavors by combining seasoned beef, beans, and cheese inside tender pasta shells. This hearty and comforting dish is perfect for weeknight dinners or casual gatherings with family and friends.

The dish is served on a white plate with a white marbled texture in the background. It has two large pasta shells, filled with a mixture of ground meat and black beans, topped with melted bright orange cheddar cheese. On top of that is a dollop of white sour cream garnished with fresh green chopped cilantro. Small chunks of red tomato and scattered cilantro add fresh color around the cheese. A silver fork rests behind the shells on the plate. The whole dish looks warm, hearty, and colorful. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 12 oz box jumbo shells
1 pound ground beef
1 packet taco seasoning (3 tablespoons homemade)
½ cup water
1 15 oz can black beans, drained and rinsed
2 cups salsa (divided)
2 cups shredded cheddar cheese (divided)
½ cup sour cream

Instructions

Step 1: Preheat the oven to 350º F.
Step 2: Bring a large pot of water to a boil and cook the jumbo shells for 3 minutes less than the package instructions recommend. Drain and set aside.
Step 3: In a large skillet over high heat, add the ground beef and cook, breaking it apart, until no longer pink. Stir in the taco seasoning and water. Reduce heat to medium and simmer for 2–3 minutes until the liquid is mostly evaporated.
Step 4: Remove the skillet from heat. Stir in the black beans, ½ cup salsa, ¾ cup cheddar cheese, and sour cream until well combined.
Step 5: Pour ½ cup of salsa into the bottom of a casserole dish, spreading evenly.
Step 6: Spoon 2–3 tablespoons of the beef mixture into each cooked shell. Arrange the filled shells in the casserole dish. Top with the remaining salsa and cheddar cheese.
Step 7: Bake for 30 minutes or until the cheese is melted and the dish is heated through.
Step 8: Serve warm, garnished with extra sour cream, chopped tomatoes, or your favorite taco toppings.

Tips & Variations

For a vegetarian version, substitute the ground beef with sautéed mushrooms or a plant-based meat alternative.
Use a spicy salsa if you prefer extra heat, or mild salsa for a family-friendly option.
Add chopped green onions or jalapeños to the filling for extra flavor and crunch.
If you don’t have jumbo shells, large manicotti pasta tubes can work as a substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350º F oven for 15-20 minutes or until heated through. You can also microwave individual portions until hot.

How to Serve

The dish is a baked casserole in a white ceramic dish, showing about three layers. The bottom layer is a mixed filling of black beans and browned meat, dark brown and black in color. The middle layer is thick, melted cheddar cheese in a bright orange-yellow covering most of the top. The top layer has finely chopped red tomatoes scattered evenly and green chopped cilantro sprinkled all over, adding fresh color contrast. The casserole looks warm, cheesy, and textured with melted cheese stretching slightly over the edges. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the stuffed shells and store them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze the stuffed shells?

Absolutely. After assembling, freeze the casserole before baking. When ready to eat, bake covered at 350º F for about 45-50 minutes or until heated through, removing the cover in the last 10 minutes to brown the cheese.