Cheesy Taco Stuffed Shells
Because tacos and pasta had a baby, and apparently that baby is covered in cheese.
I don't know who decided to shove taco meat inside giant pasta shells, but whoever you are, I hope your pillow is always cold and you never step in something wet while wearing socks.
Because THIS is the kind of nonsense I can get behind.
Seasoned taco meat, cream cheese, salsa, jumbo pasta shells, and enough melted cheese to make a cardiologist reconsider their career choices.
Is it Mexican? Is it Italian? Is it a casserole having an identity crisis?
WHO CARES? IT'S DELICIOUS.
Grab your stretchy pants and a baking dish. We're making some questionable but delicious decisions.
Ingredients
Serves approximately 4–5 hungry people.
For the stuffed shells:
1 lb ground beef (or ground turkey)
1 packet low-sodium taco seasoning
4 oz cream cheese
20 jumbo pasta shells
2½ cups salsa, divided
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (15 oz) black beans, drained and rinsed (optional)
For the toppings:
3 green onions, chopped
Sour cream
Extra salsa
Sliced black olives
Diced tomatoes
Jalapeños
Let's Make Some Delicious Chaos
Step 1: Get That Oven Hot
Preheat your oven to 350°F and grab a 9×13-inch baking dish.
Step 2: Brown the Beef, Not Your Patience
Brown the ground beef in a skillet over medium heat and drain the grease. Add the taco seasoning and prepare according to the packet directions.
Stir in the cream cheese until everything is melted and creamy.
Adding black beans? Drain, rinse, and toss them in now.
Set the mixture aside to cool slightly.
Try not to eat half of it directly out of the skillet. I'm not your parole officer.
Step 3: Boil Those Giant Pasta Shells
Cook the jumbo shells according to the package directions until al dente.
Drain and spread them out on a baking sheet so they don't stick together like a dysfunctional family at Thanksgiving.
Step 4: Stuff Those Little Carb Buckets
Spread 1½ cups of salsa across the bottom of your baking dish.
Stuff each shell with approximately 1–2 tablespoons of the taco meat mixture and arrange them open side up.
Spoon the remaining 1 cup of salsa over the shells.
We're skipping the taco sauce entirely because I refuse to have another half-used bottle taking up space in my refrigerator.
Step 5: Bake It Like You Mean It
Cover with aluminum foil and bake for 15–20 minutes.
Remove the foil, sprinkle both cheeses over the top, and bake uncovered for another 5–10 minutes until melted and bubbly.
Step 6: Dress Them Up
Let the shells rest for a few minutes, then top with green onions, sour cream, extra salsa, olives, tomatoes, or jalapeños.
Or just eat them straight out of the pan. I support your journey.
A Few Tips From My Chaotic Kitchen
Leftover taco meat? Use it! Dinner just got easier.
Making them ahead? Assemble, cover, and refrigerate. Add extra baking time if cooking straight from the fridge, and heat thoroughly.
Want more cheese? Add more cheese. Nobody's calling the authorities.
Want to sneak in vegetables? Corn or diced peppers are great additions.
Serve with Mexican rice, a salad, or nothing at all. These little carb bombs can hold their own.
The Final Verdict
These Cheesy Taco Stuffed Shells are easy, filling, ridiculously cheesy, and perfect for a weeknight dinner.
They're what happens when Taco Tuesday gets drunk, wanders into an Italian restaurant, and makes some questionable decisions.
And frankly, I'm here for it.
Good food. Full bellies. Questionable amounts of cheese.
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