Taco Stuffed Shells Dinner (w/ Ground Beef!)

Close-up of a baking dish with a spoon and pasta shells filled with ground beef and topped with red sauce, melted cheese, shredded lettuce, diced tomatoes, cilantro, and olives. Baking dish is surrounded by a dish towel and small bowls of guacamole, diced tomatoes, shredded lettuce, sour cream, and sliced olives.

Taco Stuffed Shells Dinner (w/ Ground Beef!)

If you want a cozy, no-fuss bake for dinner, these easy taco stuffed shells are the answer! Jumbo shells are filled with seasoned ground beef, enchilada sauce, cream cheese, and topped with melted cheese. A meal-prep friendly Tex‑Mex dinner you’ll want on repeat.

Course dinner

Cuisine Mexican

Keyword stuffed shells, taco, taco casserole, taco stuffed shells

Prep Time 25

Cook Time 35

Total Time 1

Servings servings (about 4-5 stuffed shells)

Calories 312

Author Robyn Conley Downs

Equipment

Baking Dish

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

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.

Nutrition