Taco-Stuffed Jumbo Shells : The Perfect Mashup of Taco Night and Pasta Night
Taco-Stuffed Jumbo Shells are the ultimate dinner truce—bold taco flavors wrapped in tender pasta shells, baked with melty cheese and topped with all your favorite fixings. It’s family-friendly, freezer-friendly, and always a hit. Think of it as taco night meets pasta bake, bringing the best of both worlds to the table in one cheesy, craveable dish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
20–24 jumbo pasta shells, cooked al dente
1 lb ground beef or turkey
2 tablespoons taco seasoning
½ cup salsa (plus extra for topping)
1 cup shredded cheddar or Mexican blend cheese
1 cup shredded mozzarella cheese
½ cup black beans or corn (optional mix-in)
Sour cream, diced tomatoes, green onions, or avocado (for topping)
Instructions
Cook the Shells
Boil shells in salted water until just tender. Drain and cool.
Make the Filling
Brown ground meat in a skillet. Drain fat, then stir in taco seasoning and salsa. Simmer for 2–3 minutes. Mix in half the cheese and optional beans or corn.
Stuff the Shells
Spoon the taco filling into each shell. Arrange in a greased baking dish.
Top and Bake
Spoon extra salsa over the shells and sprinkle with remaining cheeses. Cover with foil and bake at 375°F for 20 minutes. Uncover and bake 5–10 more until bubbly and golden.
Serve
Top with sour cream, tomatoes, avocado, or green onions. Serve warm.
Nutrition
- Calories: 470
- Fat: 27g
- Carbohydrates: 30g
- Protein: 28g