YUMMY
Taco Stuffed Shells – Recipe Profile
Introduction
Taco Stuffed Shells combine the comfort of Italian pasta with the bold, vibrant flavors of Mexican-inspired cuisine. Perfectly cooked jumbo shells hold a hearty taco-seasoned beef filling, creating a dish that’s fun, flavorful, and ideal for family dinners, gatherings, or casual weeknight meals.
Origin and Cultural Significance
This fusion-style recipe reflects the growing popularity of multicultural cooking in home kitchens. Bringing together Italian pasta shells and classic taco ingredients, Taco Stuffed Shells celebrate creativity and the joy of blending different flavor traditions. Dishes like this have become staples in potlucks and family menus because they offer familiarity with a playful twist.
Ingredients Quantity
For the Taco Stuffed Shells
- 20–24 jumbo pasta shells
- 1 lb ground beef
- 1 medium onion, diced
- 3 tablespoons taco seasoning
- ¾ cup water
- 1 cup salsa or salsa-style tomatoes
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (10 oz) can Rotel tomatoes, drained (or diced tomatoes)
- 1 jalapeño or serrano pepper, finely minced
- Green onion (optional garnish)
Optional Additions
- A dollop of sour cream on each serving
- Black olives, sliced
- Fresh cilantro
- A sprinkle of crushed tortilla chips for crunch
- Corn kernels or black beans mixed into the beef filling
- Pepper jack cheese for extra heat
Tips for Success
- Don’t overcook the shells—they must be tender but still firm enough to hold the filling.
- Let the meat mixture cool slightly before adding cheese so it melts gently without becoming oily.
- Drain grease well to avoid a soggy casserole.
- Cover the dish while baking to keep shells soft and prevent cheese from drying out.
- For extra flavor, use fire-roasted salsa or spicy Rotel.
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick spray.
- Bring a large pot of water to a boil. Cook the jumbo shells according to package directions; drain well.
- In a large skillet, brown the ground beef over medium-high heat. Halfway through cooking, add the diced onion. Continue until beef is browned and onion is soft. Drain excess grease if necessary.
- Add taco seasoning and water. Simmer 10 minutes.
- Stir in the salsa, remove from heat, and let cool a few minutes.
- Add half of the cheddar and half of the Monterey Jack to the cooled beef mixture.
- Spoon the beef mixture into the cooked shells and arrange them in a single layer in the prepared baking dish.
- Top with the remaining cheeses, Rotel tomatoes, and minced jalapeño.
- Cover and bake for 20 minutes.
- Uncover and bake 5 additional minutes to melt and lightly brown the cheese.
- Garnish with extra jalapeño or green onion and serve hot.
Description
These Taco Stuffed Shells deliver melty cheese, savory taco-seasoned beef, and bright tomato flavors wrapped in tender pasta shells. Each bite offers a satisfying combination of creamy, spicy, and hearty textures, making it a reliable crowd-pleaser with bold Southwest flair.
Nutritional Information (Approx. per serving, 1 of 6 portions)
- Calories: ~460
- Protein: ~28g
- Carbohydrates: ~32g
- Fat: ~26g
- Fiber: ~3g
- Sodium: Varies depending on seasoning and salsa
(These are estimates and will vary based on ingredient brands.)
Conclusion
Taco Stuffed Shells are the perfect choice when you want a comforting, flavorful meal with both familiarity and fun. They’re great for busy nights, potlucks, or feeding a hungry family—simple to prepare yet rich and satisfying.
Recommendation
Serve these shells with a crisp side salad, Mexican rice, or roasted vegetables. Add toppings like sour cream or guacamole to personalize each plate.
Embracing Healthful Indulgence
This dish is indulgent, but with mindful swaps—lean beef or turkey, reduced-fat cheeses, whole-grain shells—you can enjoy every bite while keeping balance in your meals. Healthy eating doesn’t mean sacrificing flavor; it means savoring smartly and joyfully.