Combine two of your favorite recipes into one unforgettable meal. Taco stuffed shells are filled with ground beef, cream cheese, spices, and smothered in enchilada sauce and topped with cheese. This is the perfect entree for Cinco de Mayo or Taco Tuesday.
Cheesy Mexican recipes are some of our favorites! If you are looking for more recipes from south of the border, try Camote En Dulce – the perfect side dish. Or White Chicken Chili, topped with fresh jalapenos.
Mexican Stuffed Shells
As fun as soft tacos, enchiladas, and nachos are, sometimes you just want something a little different. That’s where this fun recipe comes in. It’s made completely from scratch, so you have full control of how it tastes.
If you’re running behind, you don’t have to make anything on the side. Or grab some chips, salsa, and guac! This is the perfect family dinner. It makes enough to feed a crowd and it’s so much fun to make too.
Taco Stuffed Shells Ingredients
- Shell Pasta: I used 20 jumbo shells, but I suggest making at least 5 extra just in case a few break while they are boiling.
- Ground Beef: Use any kind of ground beef, as long as you drain the grease after you brown it.
- Spices: I made my own taco seasoning out of chili powder, cumin, oregano, onion powder, garlic powder, smoked paprika, salt, and pepper.
- Tomatoes: To keep things easy, use a can of diced tomatoes.
- Cheese: You’ll use cream cheese to stuff the shells and cheddar cheese to spread on top before it bakes.
- Salsa: Mix this with the enchilada sauce to make a zesty sauce for the stuffed shells.
- Enchilada Sauce: Use either spicy or mild red enchilada sauce.
- Toppings: Add your favorite taco toppings, such as chopped cilantro, sliced olives, green onions, more salsa, sour cream, diced tomatoes, hot sauce, or avocado.
How to Make Taco Stuffed Shells
Here are the basic instructions to make the stuffed shells. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.
Sauté the onions in the olive oil.
Cooking Tips and Tricks
- Before you set the cooked shells aside, separate them so they don’t stick together.
- Don’t overcook the onions. Cook them just until they soften and then add the ground beef.
- Add the ground beef mixture to a piping bag and pipe it into the shells. This will prevent the shells from tearing as you spoon the mixture in.
Recipe Variations
- Make it extra hot. Add red pepper flakes to the ground beef, jalapeno cheese to the shredded cheese, and top the shells with chopped jalapenos.
- Use only salsa or enchilada sauce. You don’t have to mix them together; you can make this with one or the other.
- Instead of shredded cheese, top the shells with your favorite queso.
Frequently Asked Questions
Does the oven need to be preheated before cooking the stuffed shells? Yes, you definitely need to preheat the oven first. This will help your stuffed shells to cook quicker.
Can I cook this in the air fryer? Yes, you can cook this in the air fryer. But be aware that your pasta will come out crispy (which some people love). You’ll place the shells directly in the air fryer without adding the enchilada sauce. Air Fry them at 350F for about 10 minutes.
How to Store & Reheat
How to store it? Store the taco stuffed shells in an airtight container and keep it in the refrigerator. You can store them with or without the sauce and cheese on top.
How to reheat it? Either reheat the entire tray in the oven or heat a single serving in the microwave.
How to freeze it? Place the taco stuffed shells in an airtight and freezer-safe container. Keep them in the freezer for up to six months.
Try these other recipes!
- Mexican Pink Cookies
- Easy Cheese Enchiladas
- Mexican Lentil Soup With Chorizo
- Sweet Potato Black Bean Chili
- Mexican Candy Shot
Taco Stuffed Jumbo Shells
Ingredients
- 20-25 jumbo pasta shells I make 5 extra in case they break in cooking
- 1 tablespoon olive oil
- 1 small onion or 1/2 a medium, finely diced
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 15 ounce can diced tomatoes drained
- 4 ounces cream cheese softened
- 1 cup red enchilada sauce
- 1 cup salsa
- 1 cup cheese Mexican blend or cheddar, shredded
- Topping options: chopped cilantro, sliced olives, green onions, more salsa, sour cream, diced tomatoes, hot sauce, avocado, cotija cheese
Instructions
- Add the shells to a large pot of boiling, salted water. Cook according to the package directions, until al dente. Drain and set aside.
- Heat oil over medium heat. Once the oil is hot, add in diced onions. Cook for 5 minutes until softened.
- Add the ground beef to the onions, cook until browned then drain.
- Preheat the oven to 375°F.
- Stir in the seasonings to the beef, cook for about a minute more. Then add the diced tomatoes and cream cheese, stir until melted. Take the pan off the hot burner.
- In a bowl combine together the salsa and enchilada sauce. Pour one cup of the sauce into the bottom of a 13×9-inch baking dish.
- Stuff the shells with the beef mixture, place on top of the sauce in the dish.
- Top with the rest of the sauce mixture and cheese.
- Bake for 15 minutes until melty and hot. Salt and pepper to taste. Top with desired toppings.
Notes
- Before you set the cooked shells aside, separate them so they don’t stick together.
- Don’t overcook the onions. Cook them just until they soften and then add the ground beef.
- Store the taco stuffed shells in an airtight container and keep it in the refrigerator. You can store them with or without the sauce and cheese on top.
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