Make Creamy and Delicious Taco Stuffed Pasta Shells

A delicious variation of traditional stuffed shells is taco-stuffed pasta shells! A creamy, seasoned beef and vegetable mixture is placed inside jumbo pasta shells, which are then sprinkled with cheese.

This wonderful casserole with Texas Chili-inspired flavors only needs a simple tossed salad or some roasted broccoli to complete it.

How to Use Pasta

In most supermarkets, jumbo shells are sold alongside the pasta (or online at Amazon). They frequently arrive with the lasagna in a box to prevent breakage. Because of their resemblance to conch shells, they are known as conchiglie.

Instead of making stuffed shells if you can’t find them, consider using the smaller shells as a substitute and making a casserole (layered as I do with my baked ziti).

Making Taco-Filled Pasta Shells

These stuffed pasta shells are made by:

1. The pasta shells should be cooked until al dente; they will continue to cook in the oven.
2. Drain the grease after browning the ground meat and onions.
3. Tomatoes, taco spice, water, and vegetables should be added (per the recipe below). Cook until all water has been absorbed.
4. A few teaspoons of the meat mixture should be placed inside each pasta shell. They can be put in a casserole dish.
5. Add salsa on top. Bake for 30 minutes with a cover on. After that, top with cheese and bake for an additional 10 minutes to melt it.

Yes, these can even be frozen. These can be prepared up to step 5 and frozen or kept in the refrigerator for up to 24 hours (more on that below).

To Prepare This as a Freezer Dish

This dish can be prepared in advance and frozen. Follow the directions, but don’t bake it or sprinkle cheese on top. Make sure the filling is chilled, then wrap it in foil after carefully wrapping it in plastic wrap.

To Prepare: Take it out of the freezer the night before and place in the refrigerator. The following evening at suppertime, it is prepared for baking and cheese topping.

Keeping and warming leftovers

possess leftovers? Not to worry! They can stay covered in the refrigerator for about three days.

They reheat reasonably well. This loaded taco casserole can be heated in the microwave for a few minutes or in the oven at 350°F for about 10 to 12 minutes.

More Delicious Taco Takes

From a quick taco dip recipe for Texas Chili to walking tacos on the go, we adore everything that is inspired by tacos!

We frequently prepare the meat in bulk for dinners since we enjoy eating classic ground beef tacos. To make meals with ground beef, such as taco lasagna or taco casserole, more flavorful, add taco meat to them.

A dish for taco soup or taco salad both benefits from leftover beef!

Pasta Shells Stuffed with Tacos

Pasta Shells with Texas Chili Filling. Large pasta shells covered with cheese and stuffed with a creamy, seasoned meat and vegetable mixture. This is the ideal midweek supper and a creative take on taco night!

Ingredients

filling

• 2 pounds lean ground beef
• 1 onion
• 2 envelopes of taco seasoning
• 14.5 ounces diced tomatoes with juice low sodium
• 1 ½ cups chopped veggies red, yellow, or green peppers, corn, zucchini… whatever you have on hand
• 1 package (8 ounces) cream cheese, cubed

other

• 24 uncooked jumbo pasta shells
• 2 cups salsa
• 2 cups cheddar and/or Monterey jack cheese, grated
• sour cream for serving

Instructions

1. Set the oven to 350°F.
2. To prepare pasta shells al dente, following the instructions on the package. Drain and then run a cold water rinse. Place aside.
3. In a big pan, cook ground meat and onion until no pink is visible.
4. Add 3/4 cup water, taco seasoning, undrained tomatoes, and vegetables. Cook for 5 minutes, or until liquid is completely gone. Add cream cheese and stir until melted.
5. Add a couple of teaspoons of the beef mixture to each pasta shell. Put the item in a casserole dish.
6. Add salsa on top. Foiled-covered, bake for 30 minutes. Remove the covering, then top with cheese. Bake for a further 10 minutes, or until the cheese is bubbling and melted.

Notes

Making Ahead: Prepare up to step 5, then place in the refrigerator or freezer.

Frozen shells should be defrosted in the refrigerator overnight before baking as indicated.

Nutrition information

Calories: 745 | Carbohydrates: 51g | Protein: 47g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 152mg | Sodium: 2124mg | Potassium: 1179mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4565IU | Vitamin C: 19.7mg | Calcium: 289mg | Iron: 6.4mg