Delicious Taco Stuffed Shells
Taco Stuffed Shells are a fun and flavorful twist on both pasta night and Taco Tuesday. Filled with seasoned beef, refried beans, and melty cheese, these shells bring together the best of two comfort-food favorites. They bake up saucy, cheesy, and perfectly satisfying—great for picky eaters and hungry families alike. Even better, they can be prepped ahead, making them ideal for busy weeknights.
Ingredients
- 16 jumbo pasta shells
- 1 lb ground beef
- 1 (1.25 oz) packet taco seasoning mix
- 1 cup water
- 1 (16 oz) can refried beans
- 3/4 cup shredded Cheddar cheese
- 1 (16 oz) jar salsa, divided
- 1/4 cup sliced green onion
- 1/4 cup shredded Cheddar cheese (for topping)
- 1/2 cup sour cream (optional)
Directions
- Preheat oven to 350°F.
- Boil jumbo shells according to package directions until just firm, about 13 minutes; drain well.
- In a skillet, brown ground beef; drain fat. Stir in taco seasoning and water; simmer 5 minutes.
- Add refried beans and 3/4 cup Cheddar; stir until combined.
- Spread 1/4 cup salsa over the bottom of a greased 9×13-inch baking dish.
- Fill each cooked shell with the beef mixture and place them over the salsa.
- Spoon the remaining salsa over the stuffed shells.
- Bake for 40 minutes.
- Remove from oven and sprinkle with green onion and 1/4 cup Cheddar. Serve with sour cream if desired.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes
Kcal: 390 kcal | Servings: 6
Tips
- Warm the refried beans slightly so they mix more smoothly into the beef.
- For extra spice, add chopped jalapeños or use hot salsa.
FAQ
Can I prep this dish ahead of time?
Yes—assemble the shells, cover, and refrigerate. Add 5–10 minutes to the bake time.
Can I freeze taco stuffed shells?
Absolutely. Freeze before baking and cook from frozen, adding extra time as needed.
Can I substitute the meat?
Ground turkey, chicken, or plant-based crumbles work great.
What goes well on top?
Lettuce, tomatoes, olives, cilantro, or extra cheese make great toppings.
