Taco Stuffed Shells are an easy family dinner that combines taco night with a cheesy baked pasta dish. Jumbo shells are filled with seasoned ground beef, refried beans, salsa, and melted Mexican cheese for a dinner that feels fun but still simple.
A Quick Look at the Recipe
✅ Recipe Name: Taco Stuffed Shells
🕒 Ready In: ~40 minutes
👪 Serves: 6 servings
🍽 Calories: ~430 per serving estimated
🥣 Main Ingredients: Jumbo shells, ground beef, taco seasoning, refried beans, salsa, Mexican cheese
📖 Dietary Info: Family-friendly; gluten-free option
👌 Difficulty: Easy - cook, fill, bake, serve
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The refried beans help make the filling creamy and hold everything together, while the salsa keeps the shells from drying out as they bake. It has the flavor of beef tacos, but in a more filling casserole-style meal that is easy to scoop and serve.
This is a great recipe for busy weeknights, picky eaters, or when you want something different from regular tacos. If you enjoy easy taco-inspired dinners like this one, you may also like our Bang Bang Chicken Tacos, Ground Beef Taco Bowls, or Sheet Pan Chicken Tostadas.
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Why You'll Love Taco Stuffed Shells:
Fun Taco Night Twist: These have all the flavor of beef tacos baked into cheesy stuffed pasta shells.
Family-Friendly Dinner: The simple beef, bean, salsa, and cheese filling makes this an easy dinner for picky eaters.
Creamy and Cheesy: Refried beans help hold the filling together, while Mexican cheese melts over the top.
Easy to Prep Ahead: You can assemble the shells earlier in the day and bake them when you're ready for dinner.
Key Ingredients:
- jumbo shells. These hold the taco filling and turn the recipe into a baked pasta dinner. Use gluten-free jumbo shells if needed.
- ground beef. Gives the filling that classic taco flavor and makes the shells hearty enough for dinner.
- taco seasoning. Adds the spices and flavor you expect from taco night. Check the label if you need the recipe to be gluten-free.
- refried beans. Help make the filling creamy and keep it from falling out of the shells.
- salsa. Adds moisture and flavor while helping the shells stay saucy as they bake.
- Mexican cheese. Melts into the filling and over the top for a cheesy finish.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Use gluten-free jumbo shells and double check that your taco seasoning, refried beans, salsa, and shredded cheese are gluten-free.
- Use a different protein: Ground turkey, ground chicken, or shredded chicken can be used instead of ground beef.
- Change the beans: Black beans or pinto beans can be used instead of refried beans, but the filling will be less creamy.
- Make it spicier: Use hot salsa, spicy taco seasoning, pepper jack cheese, or add diced jalapeños to the filling.
- Add toppings: Serve with sour cream, shredded lettuce, diced tomatoes, avocado, cilantro, green onions, or extra salsa..
How to Make Taco Stuffed Shells:
- Step 1: Preheat the oven to 375°F. Cook the jumbo shells according to the package directions. Drain and set aside. In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks.
- Step 2: Stir in the taco seasoning, refried beans, 1 cup of Mexican cheese, and ½ cup of salsa until everything is well combined and creamy.
- Step 3: Spread ½ cup of salsa in the bottom of a baking dish. Spoon the beef and bean mixture into each cooked shell, then place the stuffed shells in the baking dish.
- Step 4: Spoon the remaining salsa over the shells and sprinkle the remaining 1 cup of Mexican cheese on top. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes.
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Recipe Notes & Tips:
- Cook the shells al dente: The pasta will keep cooking in the oven, so do not overcook the shells before stuffing.
- Drain the beef if needed: If the ground beef releases a lot of grease, drain it before adding the taco seasoning, beans, salsa, and cheese.
- Use refried beans for a creamy filling: The beans help bind the beef mixture together so it is easier to spoon into the shells.
- Add salsa to the bottom of the dish: This keeps the shells from sticking and helps them stay moist while baking.
- Cover while baking: Baking covered first helps the shells heat through without drying out. Remove the foil at the end so the cheese can melt on top.
How to Store:
Refrigerator: Store Taco Stuffed Shells in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave, or cover the baking dish with foil and warm in the oven at 350°F until heated through.
Freezer: Freeze baked or unbaked stuffed shells in a freezer-safe dish for up to 2 months. Thaw in the refrigerator overnight before baking or reheating.
Taco Stuffed Shells FAQs:
Yes, use gluten-free jumbo shells and check the labels on the taco seasoning, refried beans, salsa, and shredded cheese. Gluten-free pasta can be more delicate, so cook it just until al dente before stuffing.
Yes, assemble the stuffed shells, cover the dish, and refrigerate for up to 24 hours before baking. If baking straight from the refrigerator, add a few extra minutes to the bake time.
Sour cream, shredded lettuce, diced tomatoes, avocado, cilantro, green onions, jalapeños, and extra salsa all work well. Add fresh toppings after baking so they stay crisp.
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Taco Stuffed Shells
Ingredients
- 8 ounces jumbo shells
- 1 pound ground beef
- ¼ cups taco seasoning
- 2 cups refried beans
- 2 cups mexican cheese
- 1 jar salsa
Instructions
- Preheat the oven to 375°F.
- Cook the jumbo shells according to the package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain any excess grease.
- Stir in the taco seasoning, refried beans, 1 cup of Mexican cheese, and ½ cup of salsa until everything is well combined and creamy.
- Spread ½ cup of salsa in the bottom of a baking dish.
- Spoon the beef and bean mixture into each cooked shell, then place the stuffed shells in the baking dish.
- Spoon the remaining salsa over the shells and sprinkle the remaining 1 cup of Mexican cheese on top.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 5 minutes, until the cheese is melted and the shells are heated through.
- Serve warm with your favorite taco toppings.
Nutrition
Notes
- Cook the shells al dente: The pasta will keep cooking in the oven, so do not overcook the shells before stuffing.
- Drain the beef if needed: If the ground beef releases a lot of grease, drain it before adding the taco seasoning, beans, salsa, and cheese.
- Use refried beans for a creamy filling: The beans help bind the beef mixture together so it is easier to spoon into the shells.
- Add salsa to the bottom of the dish: This keeps the shells from sticking and helps them stay moist while baking.
- Cover while baking: Baking covered first helps the shells heat through without drying out. Remove the foil at the end so the cheese can melt on top.
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