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Mexican Stuffed Shells are an amazing twist on traditional Italian stuffed shells! Add all the makings of a ground beef taco filling and stuff jumbo pasta shells for an easy, delicious, anytime family meal!
We just love these Mexican stuffed shells for an easy weeknight meal at our house. I try to keep dinner fun and change up our usual Spaghetti or Taco nights with something a little different!
This Mexican Stuffed Shell Recipe will surely become one of your favorite family meals. We love it with Easy Restaurant Style Cheater Refried Beans and Easy Mexican Rice.
They are delicious as is or topped with your family’s favorite taco toppings!
Mexican Stuffed Shells Ingredients
| Ingredient | What It Does | Swap Ideas |
|---|---|---|
| Jumbo Pasta Shells | Holds the taco filling like little flavor bowls | Lasagna noodles (roll-ups) or manicotti |
| Lean Ground Beef | Adds savory, hearty flavor to the filling | Ground turkey, chicken, or plant-based meat |
| Onion | Builds flavor in the beef mixture | Frozen chopped onions or onion powder |
| Garlic | Adds depth and aroma | Garlic powder or garlic paste |
| Taco Seasoning | Provides bold Tex-Mex flavor | Homemade taco seasoning blend of chili powder, cumin, etc. |
| Red Enchilada Sauce | Moistens and flavors the dish with a zesty kick | Green enchilada sauce or taco sauce |
| Salsa | Adds texture, acidity, and a hint of spice | Rotel tomatoes, pico de gallo, or homemade salsa |
| Sour Cream | Creamy and tangy to balance the filling | Greek yogurt or Mexican crema |
| Shredded Sharp Cheddar | Melty, bold cheese flavor on top | Colby Jack, Monterey Jack, or Mexican blend |
How to Make Taco Stuffed Shells
Step 1 – Preheat oven to 350°F.
Step 2 – Boil jumbo pasta shells according to the box instructions and drain. Set aside.
Step 3 – Cook the taco meat mixture: Meanwhile, in a large skillet, add the ground beef, onion, salt (if using), and sauté until cooked through (about 7 minutes). Drain on paper towels to remove excess fat, if needed, and then return the meat mixture to the skillet.
To the skillet, add garlic, taco seasoning, cilantro, 10 ounces of enchilada sauce, salsa, and sour cream.
Stir to combine and let simmer for 3-4 minutes, or until the mixture has thickened.
Step 4 – Stuff the shells: Lightly spray the bottom of a 9X13 pan with cooking spray. Then fill each shell with 2 to 3 tablespoons of the taco meat mixture.
Place shells in the pan and pour the remaining 10 ounces of enchilada sauce on top.
Sprinkle with shredded cheddar cheese.
Step 5- Bake: Covered with aluminum foil for 30 minutes. Remove the foil and bake 5 to 10 minutes more, until cheese is golden brown, melted, and bubbly.
Step 6 – Serve: Add desired taco toppings and serve.
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Stuffed Taco Shells Topping Ideas
After the Mexican stuffed shells come out of the oven, sprinkle with cilantro simple dinner! If you would like to add more toppings, you can add them right on top of the dish or let everyone top their own as desired. Some great choices are:
- diced avocado
- chopped tomatoes
- sliced black olives
- sour cream
- green onions
- shredded lettuce
- shredded cheese
- sliced fresh or pickled jalapenos
- fresh cilantro
- guacamole
You can also drizzle with skillet queso for an absolutely divine bite!
Mexican Stuffed Shells Recipe Tips
- You can use ground turkey or chicken in place of ground beef if you would like
- The sauce is made up of salsa and taco sauce. Enchilada sauce is delicious as well.
- If you would like, you can assemble the night before. Cover and refrigerate until ready to bake.
- These freeze well, too. If you want to make a half batch or freeze ahead, place it in a disposable baking dish or freezer-safe baking dish before baking. Let thaw in the refrigerator, then add the cheese and bake. You will need to increase the baking time accordingly (typically 10 to 20 minutes).
- You can change up the cheese for different flavor profiles. I also like to use pepper jack, Monterey Jack, or a combination of cheddar and Colby Jack.
Taco Stuffed Pasta Shells FAQs
These are delicious with a side salad, Mexican rice, or even refried beans. I love serving them with a fresh salsa, a dollop of sour cream, and creamy avocado slices for a bright contrast.
Yes! Even after boiling, baking them with sauce slightly softens them further and helps meld all the flavors together beautifully. I like to cook the pasta to al dente so it holds up well during baking and gives just the right texture in every bite.
Face them up! This helps hold in all that delicious filling. Plus, it lets the cheese and sauce nestle right into the center, making every bite flavorful, melty, and oh-so-satisfying.
Family-Friendly Casseroles
- Ground Beef Doritos Casserole
- Easy Chicken and Rice Casserole
- Baked Chicken Spaghetti Casserole
- Hamburger and Sausage Rice Casserole
- Ground Beef & Potato Chip Casserole
Mexican stuffed shells are a filling dinner meant for a hungry family or crowd! They are also great to take to a potluck or send to a family in need of a meal! Always a big hit!
Taco Stuffed Shells Recipe
Ingredients
- 12 ounce jumbo pasta shells, (you will need 16-20 shells)
- 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
- 1 ½ cup salsa
- ⅓ cup sour cream, room temperature
- 2 cups shedded sharp cheddar cheese
Instructions
- Preheat oven to 350°.
- Boil jumbo pasta shells according to the box instructions and drain. Set aside.
- Cook the taco meat mixture: Meanwhile, in a large skillet, add the ground beef, onion, and salt, and cook until the meat is thoroughly cooked through and nicely browned (about 7 minutes). Drain on paper towels to remove excess fat, if needed. If draining, add the meat mixture back to the skillet.
- To the skillet, add garlic, taco seasoning, cilantro, 10 ounces of enchilada sauce, salsa, and sour cream. Stir to combine and let simmer for 3-4 minutes, or until the mixture has thickened.
- Stuff the shells: Lightly spray the bottom of a 9X13 pan with cooking spray. Then fill each shell with 2 to 3 tablespoons of the taco meat mixture. Place shells in the pan and pour the remaining 10 ounces of enchilada sauce on top. Sprinkle with shredded cheddar cheese.
- Bake covered with aluminum foil for 30 minutes. Remove the foil and bake 5 to 10 minutes more, until cheese is golden brown, melted, and bubbly.
- Add desired taco toppings and serve.
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Notes
- You will only need 16-20 jumbo shells for this recipe, so divide the meat mixture equally among them. This will determine exactly how much filling you put in them. I usually use 16.
- I usually cook the whole package and use the other shells to cut and make a quick pasta salad side dish with leftover veggies and Italian dressing. However, I recommend cooking at least a few extra, as some may break during the cooking process.
- Getting a nice browning on the ground beef adds a lot of flavor to your dish.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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My family had this last night for dinner and it was delicious! So much flavor and it was really easy to put together. This makes this a perfect weeknight meal that is going in my regular meal rotation! Thanks for another delicious meal even my kids gobbled up!
Thank you so much for the sweet review—it means the world to me! I’m so happy to hear it was a hit with the whole family (especially when the kids gobble it up—that’s always a win!). Easy, flavorful weeknight meals are my favorite too. So glad it’s earned a spot in your regular rotation!
Yum, this looks and sounds delicious. Comfort food with a new twist. I am sure my gang will love this recipe.
Happy Mother’s Day,
Kippi
Thank you so much Kippi! I hope your gang enjoyed them!
Can you assemble this the day before
Yes, you can assemble the day before.