Easy Cheesy Taco Stuffed Shells: A Family Favorite

It is 6pm. You are tired. Dinner needs to happen fast. These Taco Stuffed Shells are the perfect solution for busy weeknights.

This recipe delivers a warm, cheesy meal that everyone loves. It combines the comfort of pasta with bold Tex-Mex flavors. Your family will ask for seconds every single time.

Why This Recipe Is a Winner

This dish is a total crowd-pleaser for picky eaters. The cream cheese makes the beef filling incredibly tender and creamy. It is much more exciting than a standard taco night.

It is also very budget-friendly for growing families. You likely have most ingredients in your pantry already. This is a reliable staple for your back-to-school rotation.

Simple Method

Making these shells is very straightforward and stress-free. You simply brown the meat, stuff the shells, and bake. Even if you are a beginner, you can master this. Preparation is quick and the oven does the hard work.

Ingredients You’ll Need

These ingredients are simple staples that create a fresh, delicious meal.

• 12 ounces jumbo pasta shells
• 1 pound lean ground beef
• 1 packet (1 ounce) taco seasoning
• 4 ounces cream cheese, softened
• 1 cup mild salsa
• 1 cup taco sauce
• 2 cups shredded Mexican blend cheese
• 1/4 cup water
• 1/4 cup sliced green onions

Step-by-Step

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Cook jumbo pasta shells in boiling salted water until al dente.
3. Drain the shells and set them aside to cool.
4. In a large skillet, brown the ground beef until fully cooked.
5. Drain excess fat from the skillet carefully.
6. Add taco seasoning and 1/4 cup water to the beef.
7. Simmer for 5 minutes until the liquid reduces.
8. Stir in softened cream cheese until the mixture is creamy.
9. Spread salsa evenly across the bottom of a 9×13 inch dish.
10. Stuff each shell with 2 tablespoons of the beef mixture.
11. Place the stuffed shells into the baking dish.
12. Pour taco sauce evenly over the shells.
13. Top everything with the shredded Mexican blend cheese.
14. Cover with foil and bake for 20 minutes.
15. Remove foil and bake 10 more minutes until bubbly.
16. Garnish with green onions and serve warm.

Best Ways to Enjoy It

Serve these shells warm while the cheese is still golden and melty. You can add a dollop of cool sour cream on top. Fresh avocado slices or extra salsa also taste wonderful. Gather the family around the table for a cozy night in.

Storage & Reheating

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. To reheat, place them in the oven at 350°F. Cover with foil to keep the pasta soft and moist. This dish also makes a great lunch the next day.

Recipe Tips

• Do not overcook the pasta shells during the boiling phase.
• Keep shells slightly firm so they hold their shape while stuffing.
• Use room temperature cream cheese for a smoother beef mixture.
• Drain the beef well to avoid a greasy sauce.
• Double the batch and freeze half for a future busy night.
• Add a handful of fresh corn for a sweet summer twist.
• Top with crushed tortilla chips for a little extra crunch.

Ways to Switch It Up

• Swap the ground beef for ground turkey for a lighter meal.
• Use spicy salsa if your family enjoys a little extra heat.
• Try pepper jack cheese for a zesty flavor kick.
• Add black beans to the beef for extra protein and fiber.

Common Questions

Can I make this ahead of time?

Yes, you can stuff the shells a day early. Keep them covered in the fridge until you are ready. Just add a few minutes to the baking time.

Will my kids actually eat this?

Most children love the mild taco flavor and cheesy pasta. It is a very kid-friendly meal that is easy to hold. You can even let them help stuff the shells!

I hope these cheesy shells bring a little joy to your busy weeknight. They are a warm hug in a baking dish. Give them a try tonight!

— Lidia

Taco Stuffed Shells

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Calories 485 kcal

Ingredients

  

• 12 ounces jumbo pasta shells
• 1 pound lean ground beef
• 1 packet (1 ounce) taco seasoning
• 4 ounces cream cheese, softened
• 1 cup mild salsa
• 1 cup taco sauce
• 2 cups shredded Mexican blend cheese
• 1/4 cup wate r
• 1/4 cup sliced green onions

Instructions

 

• Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
• Cook jumbo pasta shells in boiling salted water according to package instructions until al dente; drain and set aside to cool.
• In a large skillet over medium-high heat, brown the ground beef until fully cooked; drain excess fat.
• Add the taco seasoning and 1/4 cup water to the beef; simmer for 5 minutes until the liquid is reduced.
• Stir in the softened cream cheese until fully incorporated and the mixture is creamy.
• Spread the salsa evenly across the bottom of a 9x13 inch baking dish.
• Stuff each cooked shell with approximately 2 tablespoons of the beef mixture and place them in the baking dish.
• Pour the taco sauce evenly over the stuffed shells.
• Top the shells with shredded Mexican blend cheese.
• Cover the dish with aluminum foil and bake for 20 minutes.
• Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
• Garnish with sliced green onions before serving.