Taco Stuffed Shells with Cheddar Recipe is one of those dishes that perfectly blends comforting pasta with the vibrant flavors of a taco night. If you’re craving something fun, cheesy, and a little different, you’ll love how this recipe brings bold Tex-Mex taste inside those giant pasta shells. Let me walk you through making it just right!
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Why You'll Love This Recipe
This Taco Stuffed Shells with Cheddar Recipe quickly became one of my favorite weeknight dinners because it’s a clever way to serve a comforting pasta dish packed with all those taco flavors we adore. Plus, it’s a fantastic way to jazz up plain pasta shells into something festive and filling.
- Versatile flavor combo: The melding of cheddar cheese, seasoned beef, and enchilada sauce hits all the right savory notes without being overly spicy.
- Kid-friendly and crowd-pleasing: Everyone from picky eaters to taco lovers enjoys this dish, making it great for family dinners or casual get-togethers.
- Simple but impressive: It looks like you put in a ton of effort but it’s easy and straightforward to make.
- Easy to customize: Whether you want to swap the beef, add veggies, or go vegetarian, this recipe adapts beautifully.
Ingredients & Why They Work
Every ingredient in this Taco Stuffed Shells with Cheddar Recipe plays a key role in balancing classic taco flavors with comforting pasta. Here’s why I like each one, plus a few pointers on what to look for when shopping.
- Jumbo pasta shells: These giant shells are perfect for stuffing, but be sure to cook them just shy of al dente so they hold their shape through baking.
- Lean ground beef: Lean but flavorful, it browns nicely without excessive grease that could make the filling watery.
- Diced onion: Adds sweetness and depth; cooking it with the beef softens the bite.
- Garlic cloves: Minced garlic infuses the filling with essential aromatic nuance, giving it warmth.
- Taco seasoning: The blend of cumin, chili powder, and paprika is where the magic happens—homemade or store-bought works fine.
- Chopped cilantro: A pop of fresh herbal flavor—optional but highly recommended if you’re a cilantro fan.
- Red enchilada sauce: It adds moisture and a mildly spicy, tangy kick that complements the beef perfectly.
- Sour cream: Mixes into the meat sauce for creaminess and tang, balancing out the spices.
- Sharp cheddar cheese: Melted cheddar blankets the shells in ooey-gooey gooiness, making every bite comforting.
Make It Your Way
One of the best parts about this Taco Stuffed Shells with Cheddar Recipe is how flexible it is — I often tweak it based on what’s in my fridge or what my family’s craving that week. Don’t hesitate to experiment!
- Variation: I’ve swapped the ground beef for ground turkey or even plant-based crumbles when I want a lighter version, and it still turns out just as tasty.
- Add veggies: Diced bell peppers or corn add a fun crunch and nutrition – just toss them into the skillet with your onions.
- Spice it up: Played with adding a dash of chipotle powder for a smoky heat, or extra jalapeños if you like more kick.
- Cheese swap: Mixing cheddar with Monterey Jack or pepper jack gives the dish a nice melty stretch and balance.
Step-by-Step: How I Make Taco Stuffed Shells with Cheddar Recipe
Step 1: Prep and Boil the Pasta Shells
Start by boiling the jumbo pasta shells according to the box instructions — usually about 12 minutes. I like to undercook them just a bit to keep them from getting mushy when baked. Drain them carefully and set aside so they’re ready to be stuffed.
Step 2: Brown the Beef with Onions
While the pasta’s cooking, brown your lean ground beef in a large skillet with diced onion and kosher salt. Cooking the beef thoroughly until nicely browned adds intense flavor, so don’t rush this part! Drain any excess fat if needed, then return the meat to the pan.
Step 3: Add Spices & Sauces
Stir in minced garlic, taco seasoning, chopped cilantro, 10 ounces of enchilada sauce, salsa, and sour cream. Let this simmer gently for 3 to 4 minutes so all the flavors blend and the mixture thickens slightly. This is the heart of your filling — let it shine!
Step 4: Stuff the Shells and Assemble
Spray the bottom of a 9x13-inch baking dish with cooking spray to prevent sticking. Fill each shell with about 2 to 3 tablespoons of the taco meat mixture — I usually get 16 nicely stuffed shells out of this batch. Arrange them snugly in the dish, pour the remaining enchilada sauce on top, and sprinkle a generous layer of shredded sharp cheddar cheese over everything.
Step 5: Bake Until Bubbling & Golden
Cover the pan with aluminum foil and bake in a 350°F oven for 30 minutes. Then, remove the foil and bake for an additional 5 to 10 minutes until the cheese on top is beautifully golden, melted, and bubbly. This finish brings a lovely cheesy crust to the dish.
Step 6: Serve and Enjoy!
Top your stuffed shells with your favorite taco fixings like diced tomatoes, avocado, jalapeños, or a dollop of sour cream. Grab a fork and dig in!
Top Tip
When I first made this Taco Stuffed Shells with Cheddar Recipe, I underestimated how much filling to put in each shell and ended up with extra meat mixture! The key is to divide it evenly across 16-20 shells so every bite has the perfect balance of pasta and savory filling.
- Don’t overstuff the shells: Too much filling can cause them to burst open while baking.
- Brown the beef well: I learned this makes a huge flavor difference — it adds a subtle caramelized note.
- Simmer the filling: Letting the sauce thicken before stuffing keeps the shells from getting soggy during baking.
- Cover while baking: Prevents the cheese from drying out and allows the flavors to meld together.
How to Serve Taco Stuffed Shells with Cheddar Recipe
Garnishes
I love topping these shells with diced fresh tomatoes, a sprinkle of chopped green onions, crisp shredded lettuce for crunch, and a dollop of sour cream or a drizzle of tangy crema. If you’re into a little heat, jalapeño slices or a spoonful of pico de gallo never hurt!
Side Dishes
Pair this dish with a simple Mexican rice or a bright, zesty corn salad. I often serve it alongside black beans for some extra protein and fiber, plus it helps soak up the enchilada sauce. A crunchy side like tortilla chips with guacamole also keeps things festive.
Creative Ways to Present
For birthdays or dinner parties, I’ve arranged these shells in a circular pattern on a large platter, sprinkled chopped cilantro all over, and topped with colorful diced peppers and radishes. It looks beautiful and instantly festive!
Make Ahead and Storage
Storing Leftovers
I tightly cover leftover Taco Stuffed Shells with Cheddar Recipe in an airtight container and keep it refrigerated for up to 3 days. It reheats really well, especially if you sprinkle a little extra cheese on top before warming for that fresh-baked feel.
Freezing
This recipe freezes beautifully. Just assemble the shells in a freezer-safe dish, cover tightly with foil, and freeze before baking. When you’re ready, bake frozen at 350°F covered for about 45 minutes, then uncover and bake until bubbly and golden.
Reheating
I reheat leftovers in the oven at 350°F, covered with foil, for about 20 minutes until warmed through. If using a microwave, cover with a damp paper towel to keep moisture and heat in evenly, reheating in short bursts to avoid drying out.
Frequently Asked Questions:
Absolutely! Replace the ground beef with cooked lentils, black beans, or a plant-based meat substitute. You can also add diced veggies like bell peppers, mushrooms, or zucchini to bulk up the filling while keeping the taco flavors intact.
Make sure to cook the pasta shells just until al dente — slightly undercooked is better than overdone here. Also, handle them gently when stuffing and placing them in the pan. Using a sturdy jumbo shell brand helps, too!
Yes! You can prepare the filling and boil the shells a day in advance, then stuff the shells and assemble the dish right before baking. Alternatively, assemble it all and bake it the next day—just keep it refrigerated until baking.
Sharp cheddar is classic because of its strong flavor and good melting properties, but you can mix it with Monterey Jack or Pepper Jack for a little extra creaminess and mild spice. Choose high-quality shredded cheese or shred a block yourself for best results.
Final Thoughts
This Taco Stuffed Shells with Cheddar Recipe has become a trusty go-to whenever I want something that feels like a warm hug on a plate with a little fiesta flair. It’s fun to make, fun to eat, and always impresses without demanding too much time or effort. I encourage you to give it a try—you might just start looking for excuses to make it again soon!
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Low Lactose
Description
This Taco Stuffed Shells recipe combines tender jumbo pasta shells filled with a flavorful, seasoned ground beef mixture and topped with enchilada sauce and melted sharp cheddar cheese. Perfect for a comforting Mexican-inspired dinner, these baked stuffed shells are easy to prepare and crowd-pleasing.
Ingredients
Pasta
- 12 ounce jumbo pasta shells (16-20 shells needed)
Meat Mixture
- 1 ½ pounds lean ground beef
- ¼ cup diced onion
- ½ teaspoon kosher salt (or to taste)
- 1-2 garlic cloves, minced
- 1 ounce envelope taco seasoning
- 2 tablespoons chopped cilantro (optional, to taste)
- 20 ounces red enchilada sauce, divided
- ⅓ cup sour cream, room temperature
- ¼ cup salsa
Topping
- 2 cups shredded sharp cheddar cheese
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350° Fahrenheit to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- Make Taco Meat Mixture: In a large skillet, cook the ground beef, diced onion, and kosher salt over medium heat until the meat is browned and cooked through, about 7 minutes. Drain excess fat if needed, then return the meat to the skillet.
- Add Seasonings and Sauces: To the cooked meat, add minced garlic, taco seasoning, chopped cilantro, 10 ounces of the enchilada sauce, salsa, and sour cream. Stir well and simmer the mixture for 3 to 4 minutes until it thickens slightly.
- Stuff the Shells: Lightly coat the bottom of a 9x13 inch baking pan with cooking spray. Fill each cooked pasta shell with 2 to 3 tablespoons of the taco meat mixture. Arrange the stuffed shells in the pan and pour the remaining 10 ounces of enchilada sauce evenly over the shells.
- Add Cheese and Bake: Sprinkle the shredded sharp cheddar cheese over the top of the shells. Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 5 to 10 minutes until the cheese is golden, melted, and bubbly.
- Serve: Add your preferred taco toppings and serve hot for a delicious, hearty meal.
Notes
- You only need 16-20 jumbo shells; cooking a few extras is recommended since some shells may break during boiling.
- Use leftover shells to create a quick pasta salad with vegetables and Italian dressing.
- Browning the ground beef well enhances the flavor significantly.
- Adjust salt and taco seasoning to your taste preference.
Nutrition
- Serving Size: 1 serving (1 stuffed shell with toppings)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
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