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Creamy Taco Stuffed Shells

Warm, cheesy pasta shells stuffed with a flavorful taco-seasoned beef mixture, topped with creamy queso and melted Cheddar—an easy, crowd-pleasing twist on taco night perfect for cozy dinners and potlucks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Taco Stuffed Shells
  • 12 oz jumbo shell pasta
  • 1.5 lb lean ground beef
  • 1 oz taco seasoning store-bought or homemade blend
  • 1/3 cup water
  • 1/3 cup chopped cilantro
  • 1.5 cups queso store-bought or homemade
  • 1 cup shredded Cheddar cheese
  • chopped green onions for garnish
  • taco sauce for drizzling

Equipment

  • Large Pot
  • Skillet
  • 13x9-inch Casserole Dish
  • Spoon or Piping Bag

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Cook the jumbo shells according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
  3. Step 3: Heat a skillet over medium heat and brown the ground beef, breaking it up as it cooks until no longer pink.
  4. Step 4: Add taco seasoning and water to the beef. Stir and simmer until liquid evaporates and beef is well coated.
  5. Step 5: Stir in chopped cilantro into the beef mixture.
  6. Step 6: Lightly grease a 13x9-inch casserole dish.
  7. Step 7: Stuff each shell with about 1 to 1 ½ tablespoons of the beef mixture and arrange in the casserole dish.
  8. Step 8: Pour queso evenly over the stuffed shells.
  9. Step 9: Sprinkle shredded Cheddar cheese on top.
  10. Step 10: Bake in the preheated oven for 20 to 25 minutes until cheese is melted, bubbly, and golden around edges.
  11. Step 11: Remove from oven, drizzle with taco sauce, and sprinkle chopped green onions over the top. Serve warm.

Notes

Swap the beef for ground turkey or chicken for a lighter option, or use a vegetarian filling with black beans, corn, and peppers. Make ahead by assembling in advance and baking later. Freeze unbaked shells without cheese toppings for up to 2 months. Reheat leftovers in the oven at 350°F for best texture.