Cheesy Taco Stuffed Shells with Ground Beef (Easy Baked Pasta Recipe)
Cheesy taco stuffed shells loaded with seasoned ground beef, salsa, and melted cheese. This easy baked pasta recipe is perfect for family dinners and comfort food lovers.
Ingredients:
20–24 jumbo pasta shells
1 lb ground beef
1 medium onion, diced
3 tablespoons taco seasoning
3/4 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 jalapeno or serrano pepper, finely minced
Green onion (optional, for garnish)
Instructions:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
In a large skillet over medium-high heat, cook the ground beef. When it is halfway browned, add the diced onion and continue cooking until the beef is fully browned and the onion is soft. Drain excess grease if needed.
Stir in the taco seasoning and water. Let the mixture simmer for about 10 minutes to develop flavor. Add the salsa and mix well. Remove from heat and allow to cool slightly.
Once the mixture has cooled, stir in half of the cheddar cheese and half of the Monterey Jack cheese.
Carefully fill each cooked shell with the beef mixture and arrange them in a single layer in the prepared baking dish.
Top the shells with the remaining cheese, drained Rotel tomatoes, and minced jalapeno.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Garnish with chopped green onions or extra jalapeno if desired. Serve hot for best flavor and texture.
Benefits:
This taco stuffed shells recipe is a high-protein meal thanks to the ground beef and cheese. It combines the bold flavors of tacos with the comfort of baked pasta, making it perfect for family dinners. It is easy to prepare with simple ingredients and can be made ahead for busy weeknights. The recipe is also highly customizable to suit different tastes.
Tips:
Cook the pasta shells just until al dente to prevent tearing when stuffing. Let the beef mixture cool slightly before adding cheese to avoid melting it too early. Use a spoon or piping bag to fill the shells more easily. Covering the dish while baking keeps the shells moist, while uncovering at the end helps melt and brown the cheese. Adjust the spice level by adding more or less jalapeno.
Variations:
For a creamy version, mix in a few tablespoons of cream cheese or sour cream with the filling. Substitute ground turkey or chicken for a lighter option. Add black beans or corn for extra texture and flavor. Use pepper jack cheese instead of Monterey Jack for a spicier kick. For a low-carb option, replace pasta shells with stuffed bell peppers.
Serving suggestions:
Serve with a fresh green salad, garlic bread, or Mexican-style rice for a complete meal. This dish also pairs well with avocado slices or a dollop of sour cream.
