Taco Stuffed Shells

In a traditional stuffed shells recipe, cooked pasta shells are stuffed with beef and ricotta and topped with marinara and mozzarella cheese. Taco stuffed shells are much different than that. These are shells stuffed with taco meat, then topped with salsa and cheese and baked until piping hot with plenty of melted cheese!

Yes, you read that right: Taco-Stuffed Pasta Shells! You no longer have to choose between Italian or Mexican food for dinner, because this dish has it all. Made with only 7 ingredients in less than an hour, these tasty stuffed shells with taco meat are the perfect meal for busy weeknights when you still want to put a flavorful, family-friendly dinner on the table. This extra-cheesy, super-satisfying taco pasta shells recipe is bound to become a staple in your weekly dinner rotation.

Taco Stuffed Shells

1 lb ground beef
1 (1.25 oz) package taco seasoning (low-sodium if preferred)
1 (4 oz) package cream cheese
14-16 large pasta shells
1 cup salsa
1 cup taco sauce (NOT enchilada sauce)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips (optional)
3 green onions, chopped
1 cup sour cream
Preheat Oven:

Preheat your oven to 350°F (175°C).
Cook Ground Beef:

In a large frying pan, cook the ground beef over medium heat until browned. Add the taco seasoning and prepare according to the package directions. Stir in the cream cheese, cover, and let it simmer until the cheese is fully melted and the mixture is well blended. Set aside and allow to cool completely.
Prepare Pasta Shells:

While the beef mixture is cooking, cook the pasta shells according to the package directions. Drain and set the shells out individually on a baking sheet to prevent them from sticking together.
Assemble the Dish:

Pour the salsa into the bottom of a 9×13 inch baking dish. Stuff each shell with the cooled meat mixture and place them in the dish with the open side up. Pour the taco sauce evenly over the shells. Cover the dish with foil.

Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil, sprinkle the shredded cheddar and Monterey Jack cheeses over the shells, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Remove from the oven and top with chopped green onions. Serve with a dollop of sour cream and extra salsa if desired. Optionally, sprinkle crushed tortilla chips over the top for added crunch.
Enjoy this delicious and fun twist on traditional tacos with Taco Stuffed Shells!