Taco Stuffed Shells (Easy, Cheesy & Make-Ahead)
If you love Taco Tuesday flavors but want a cozy, no-fuss bake, these easy taco stuffed shells are the answer! Jumbo shells are filled with seasoned beef, enchilada sauce, cream cheese, and topped with melted cheese. A meal-prep friendly Tex‑Mex bake you’ll want on repeat.
5 star review
“These were a hit! I’m loving the addition of cream cheese. They’re not like traditional stuffed shells and not really like enchiladas, but a whole new fun dinner option. Thanks, Robyn!”
– Lauren
Mexican Stuffed Shells = a Comfort Casserole Win
This comforting, filling, cheesy, beefy, creamy taco stuffed shells situation is my recent solution to a busy season. You know, those nights when your only option is to eat at 4pm or 9pm–and there’s barely an extra minute to be found? Yeah, it can be tricky. Enter a good ole’ make ahead casserole (see my super viral stuffed shells with beef, for example). But this time we are putting a modern, fresh spin on a classic, with all the protein and less of all the heavy stuff.
Now, okay, I get it, tacos and stuffed pasta shells may not seem like the obvious combination, but believe me when I say that this “fusion” style meal hits all the right notes, and will leave you wondering why you never thought to put these two flavor profiles together before. We love that it’s not too spicy (a family favorite for real) and is lightened up with lean ground beef, black beans, and just enough cream cheese to add creaminess without weighing you down.
For the sauce, I opted for enchilada sauce since I have an amazing, super easy and fast homemade enchilada sauce (you can use store-bought for ease), but salsa will work if that’s what you have on hand. Once it’s time to serve, do not forget the toppings – I mean, what’s a taco stuffed shells casserole without shredded lettuce, chopped tomato, and sour cream?
Welcome to My Kitchen: Let’s Make Taco Stuffed Shells with Ground Beef!
Using the Right Size Shell
Pasta shells come in 3 different sizes, and to make this recipe work be sure to use jumbo pasta shells (also called conchiglioni in Italian), not large or medium shells. I’ve found that jumbo sized shells can be hard to come by – I’ve been able to find them at Kroger brand stores, larger Target stores, and online. But, if you can’t get your hands on them, no worries! Just use large pasta shells and mix the pasta and filling together into one big taco stuffed shells casserole. This is also a great way to make the recipe faster and easier since you don’t have to fill shells.
Save Time By Making Ahead
To have this dish ready for those busy nights, you have a couple options. The morning of, you can prepare everything up until the baking step and then cover with plastic wrap or foil and keep in the fridge until you’re ready to bake. You also can freeze the dish unbaked by simply covering the entire dish with plastic wrap and sticking it in the freezer. To bake from frozen, take off the plastic wrap, cover the dish with foil, and bake as directed, but add on an additional 10 minutes of baking time.
Taco Stuffed Shells (Easy, Cheesy & Make-Ahead!)
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion, small diced
- 1 pound 90% lean ground beef
- ¾ teaspoon kosher salt
- 2 teaspoons granulated garlic powder
- 1 teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese blend, divided
- 4 tablespoons cream cheese
- 12-ounces jumbo pasta shells
Equipment
Instructions
- Preheat the oven to 375F.
- Cook shells in a large pot of salted water for 2-3 minutes shy of package directions (just under al dente). Drain, rinse with cold water, and set aside.
- While the pasta is cooking, heat a large skillet over medium heat. Add the olive oil, onion, and ¼ teaspoon salt, stirring to combine. Cook until softened, about 3-5 minutes.
- Add the beef, ½ teaspoon salt, garlic powder, and chili powder, stirring to break up the beef into crumbles. Cook until browned and cooked through, about 5 minutes, stirring frequently.
- Add the beans and ½ cup enchilada sauce, stirring to combine. Cook 5 more minutes for the flavors to meld and the sauce to thicken.
- Turn off the heat, add the cream cheese and ½ cup cheese, and stir to combine. Allow to cool slightly.
- Add ½ cup enchilada sauce to the bottom of a baking dish, spreading into an even layer.
- Once the shells are cooked and cooled, fill each shell (about 1 ½ heaping tablespoons) with the beef and bean mixture.
- Arrange the shells in the baking dish, cover with remaining enchilada sauce, and then sprinkle evenly with 1 ½ cups cheese. Cover and bake for 30 minutes, then uncover and bake an additional 5-10 minutes, or until the cheese is brown and bubbling.
Notes
- Optional Toppings: crushed tortilla chips, iceberg lettuce, chopped tomatoes, sour cream, black olives, easy guacamole.
- There are about 40-46 shells in a 12-oz package of jumbo pasta shells. In testing, I was able to fit about 35 fully stuffed shells in an even layer into my casserole baking dish, but I still cook the entire package in case some shells tear or are broken.
These were a hit! I’m loving the addition of cream cheese. They’re not like traditional stuffed shells and not really like enchiladas, but a whole new fun dinner option. Thanks, Robyn!
Lauren, yay for fun new dinner options! So happy to hear this one was a hit and appreciate you taking the time to leave a review!
This recipe is so good! It’s simple but so tasty. My friends have asked me to bring more after they tasted it! I love a new option for stuffed shells instead of the usual cheese and spinach filling suggested everywhere.
Helene-Jane, wonderful to hear this recipe was a hit! Thanks so much for leaving a review!