These taco stuffed shells fill jumbo pasta with seasoned beef, black beans, and corn, then bake under melted cheese and a ladle of warm queso for a dinner the whole table finishes.
The filling comes together in one skillet while the pasta boils, so the oven does the final work. Most of the ingredients are pantry items, and the dish feeds six with very little fuss, all in under an hour.
Table of Contents
Why This Taco Stuffed Shells Recipe Works
Jumbo pasta shells hold a generous scoop of filling, and the sturdy walls stay intact through boiling, stuffing, and baking. Each shell turns into a single portion with its own cheesy topping.
Black beans and corn stretch the beef, add fiber, and give the filling a sweet and earthy balance against the taco seasoning. The salsa keeps the mixture moist inside the pasta.
A thin layer of salsa under the shells stops sticking, and foil during the first half of baking traps steam so the pasta never dries. Uncovering at the end gives the cheese its bubbly finish.
Ingredients for Taco Stuffed Shells
- 12 ounces jumbo pasta shells, about 24 shells
- 1 pound ground beef, 85 percent lean
- 1 packet taco seasoning
- 1 cup salsa, plus 1/2 cup for the baking dish
- 1 can black beans, 15 ounces, drained and rinsed
- 1 cup corn kernels, drained
- 2 cups shredded cheddar or Mexican blend cheese
- 1 cup warm queso, for topping
- 1/4 cup chopped cilantro, for garnish
Jumbo shells. Boil them 1 minute short of the package time so they stay firm enough to stuff without tearing. Cook a few extras in case some split.
Ground beef. Brown it until no pink remains and drain the extra fat so the filling is not greasy. Ground turkey is a fine swap.
Taco seasoning. One packet flavors the whole pound of meat. Reduced sodium packets help if you want to control the salt.
Salsa. It moistens the filling and lines the dish. A medium heat jar gives flavor without much burn.
Queso. Warm it before spooning it over the top so it spreads and blends with the melted cheese.
How to Make Taco Stuffed Shells
1. Boil the shells Cook the pasta in a large pot of boiling water until just shy of al dente, about 8 minutes. Drain, rinse with cool water, and spread the shells on a tray so they do not stick.
2. Brown the beef Cook the beef in a large skillet over medium heat for 6 to 8 minutes, breaking it up, until no pink remains and it reads 160 degrees F. Drain the fat.
3. Season the filling Stir in the taco seasoning, 1 cup of the salsa, the beans, and the corn and cook for 3 minutes until hot and thick.
4. Stuff the shells Spread 1/2 cup salsa in a 9×13 baking dish. Spoon the filling into each shell and set them open side up in the dish.
5. Bake covered Top with the cheese, cover with foil, and bake at 350 degrees F for 15 minutes.
6. Finish and top Uncover and bake 8 to 10 minutes more until the cheese bubbles. Drizzle with warm queso and scatter cilantro on top.
How to Serve Taco Stuffed Shells
Bring the baking dish to the table and scoop three or four shells onto each plate. A crisp house salad balances the richness, and cilantro lime rice fills out the plate. For a snack style spread, offer fresh corn salsa and extra white queso with chips on the side.
How to Store and Reheat Taco Stuffed Shells
Cool leftover shells and refrigerate them in a covered dish for up to 3 days. Reheat portions covered with foil at 350 degrees F until the center reaches 165 degrees F, about 15 minutes, or microwave a single portion with a splash of water. Unbaked assembled shells freeze for up to 2 months, then thaw overnight in the refrigerator before baking.
Tips and Variations for Taco Stuffed Shells
Cook extra shells. A few always tear, so boil about 28 and keep the intact ones for stuffing.
Use a bag. A zip top bag with a corner snipped fills the shells faster than a spoon.
Cover with foil. Trapping steam early keeps the pasta tender and the edges from drying out.
Add heat. Swap in a spicy salsa or fold in diced jalapeno for more kick.
Change the meat. Ground turkey or shredded chicken works with the same seasoning.
Mix up the cheese. Pepper jack adds heat, while Monterey Jack melts smoothly.
Flag the allergens. The shells contain wheat and the cheese and queso contain dairy, so label the dish for guests.
Chill leftovers promptly. Refrigerate within 2 hours, and for more guidance see the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Taco Stuffed Shells
How many taco stuffed shells fit in a serving?
Plan on 3 to 4 shells per person with a side. The dish serves 6 and uses about 24 shells.
Can I freeze taco stuffed shells?
Yes. Assemble without the queso, freeze unbaked in a covered dish for up to 2 months, then thaw overnight and bake until hot.
Can I make taco stuffed shells ahead of time?
Assemble the dish up to a day ahead and keep it covered in the refrigerator, then add 5 extra minutes to the covered baking time.
What toppings go well on top?
Sour cream, diced tomato, sliced green onion, and pickled jalapeno all work well after baking.
Can I use ground turkey?
Yes. Cook it to 165 degrees F and add a spoonful of oil or extra salsa to keep it moist.
Taco Stuffed Shells with Queso
Equipment
- Large pot
- Large skillet
- 9×13 Baking Dish
- Aluminum foil
- Spoon
Ingredients
Main Ingredients
- 12 oz jumbo pasta shells about 24 shells
- 1 lb ground beef 85 percent lean
- 1 packet taco seasoning about 1 ounce
- 1 cup salsa for the filling
- ½ cup salsa for the baking dish
- 1 can black beans 15 ounces, drained and rinsed
- 1 cup corn kernels drained
- 2 cup shredded cheddar or Mexican blend cheese
- 1 cup warm queso for topping
- ¼ cup fresh cilantro chopped, for garnish
Instructions
Cooking
- Boil. Boil the shells in a large pot of water 1 minute less than the package time, drain, and cool on a tray.
- Brown. Cook the beef in a skillet over medium heat 6 to 8 minutes until no pink remains and it reaches 160 degrees F, then drain the fat.
- Season. Stir in the seasoning, 1 cup salsa, beans, and corn and cook 3 minutes until thick and hot.
- Assemble. Spread 1/2 cup salsa in a 9×13 dish, stuff the shells, set them open side up, and top with cheese.
- Bake. Cover with foil and bake at 350 degrees F for 15 minutes, uncover, and bake 8 to 10 minutes more until bubbly. Top with queso and cilantro.
