Description
Taco Stuffed Shells combine the best of taco night with classic Italian pasta for a flavorful, family-friendly casserole. Jumbo pasta shells are filled with a savory mix of seasoned ground beef, black beans, salsa, cheese, and sour cream, then baked until bubbly and golden. This easy-to-make dish brings a fun twist to traditional stuffed shells with bold Tex-Mex flavors perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Pasta
- 1 12 oz box Jumbo Shells
Beef Filling
- 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
Topping
- ½ cup salsa
- 1¼ cups shredded cheddar cheese
- Sour cream (for serving)
- Optional: diced tomatoes or other preferred taco toppings
Instructions
- Preheat Oven: Preheat your oven to 350º F to prepare for baking the stuffed shells later.
- Cook Pasta Shells: Bring a large pot of salted water to a boil and cook jumbo shells for about 3 minutes less than the package instructions indicate, ensuring they remain al dente and don’t over-soften during baking. Drain and set aside.
- Cook Ground Beef: Heat a large skillet over high heat and add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes.
- Season Beef: Add taco seasoning and water to the beef, stir well, then reduce heat to medium and simmer gently for 2-3 minutes until most of the liquid evaporates and the beef is well seasoned.
- Mix Filling: Remove the skillet from heat and stir in drained black beans, ½ cup salsa, ¾ cup shredded cheddar cheese, and ½ cup sour cream until fully combined and creamy.
- Prepare Casserole Base: Pour ½ cup salsa evenly into the bottom of a casserole dish to prevent sticking and add flavor.
- Stuff Shells: Using 2-3 tablespoons of the beef mixture, fill each cooked jumbo shell carefully and place them upright in the prepared casserole dish.
- Add Toppings: Spoon the remaining salsa over the stuffed shells and sprinkle the remaining shredded cheddar cheese evenly on top.
- Bake: Bake in the preheated oven for 30 minutes or until the cheese is melted, bubbly, and the filling is heated through.
- Serve: Remove from oven and serve warm, topped with additional sour cream, diced tomatoes, or any preferred taco toppings for extra freshness and texture.
Notes
- To save time, you can use pre-cooked seasoned ground beef or leftover taco meat.
- For a spicy kick, add chopped jalapeños or a dash of hot sauce to the filling mixture.
- This dish can be made ahead and refrigerated; just add a few extra minutes to the baking time if baking from cold.
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Keywords: Taco stuffed shells, stuffed pasta shells, Tex-Mex casserole, ground beef pasta, cheesy stuffed shells, easy weeknight dinner
