Taco Stuffed Shells made with jumbo pasta shells, salsa, cheese and taco meat are the perfect EASY meal that you can prepare ahead of time! This recipe takes a classic Mexican Food recipe and reimagines it as a pasta favorite. This is the XL take on this super popular Cheesy Taco Pasta! If you want something a bit different you can also make Mexican Stuffed Peppers with all the taco flavors but none of the pasta!
Taco Stuffed Shells are an easy dinner of stuffed jumbo pasta shells with ground beef. With just the addition of taco seasoning, salsa and cheese your family will be asking for this dish to go in your regular rotation. I love using either Guapo’s Famous Fresh Pico de Gallo in this recipe or incredibly easy, store bought jarred salsa. You can also swap out the salsa in this recipe in a 1 to 1 ratio with my favorite Homemade QUICK Enchilada Sauce to make them taco stuffed shells with enchilada sauce.
If you’re looking for an alternate to the shredded cheese or to mix things up a little you can absolutely make the taco stuffed shells with velveeta or nacho cheese as well. Even better, you could just double the shredded cheddar cheese and have the ultimate cheesy taco stuffed shells. Serve Cheesy Taco Stuffed Shells with your favorite taco toppings like sour cream, olives, and chopped green onions. Add a fresh Avocado Tomato Corn Salad and a delicious Mexican Caramel Flan for dessert and you’ll think you went to a fancy fusion restaurant for dinner.
Lean ground beef; I used 1 Pound.
2 Tbsp.Of softened butter.
A diced yellow onion; I used a small one.
A diced green bell pepper; use a small one.
2 Tbsp.Of ketchup.
1 Tbsp.Of Worcestershire sauce.
1/2 Tsp.Of Kosher salt.
1/2 Tsp.Of ground black pepper.
Cheddar cheese; I used 8-ounces, and cut it into small cubes.
Cooked Jumbo pasta shells, I used 24.
1 Tbsp.Of cornstarch.
210 milliliters.Of whole milk.
210 milliliters.Of beef broth.
Step 1 – To start the preparation, your oven should be preheated at 350 degrees Fahrenheit.
Step 2 – Next, brown the ground beef in a big cast iron pan (which browns quite nicely) until a deep brown crust forms before breaking it up.
Step 3 – Stir in the ground beef and brown until a deep crust forms on about 50% of the steak.
Step 4 – After you’ve removed the meat (but don’t throw away any of the fat), add the butter, onions, and bell peppers.
Step 5 – Let it brown for around 2 minutes before stirring, and let it brown for another 2 minutes before stirring.
Step 6 – Return the steak to the pan and stir well. Then, while stirring, add the ketchup, Worcestershire sauce, salt, and black pepper to the pan.
Step 7 – Remove from the heat and spoon the sauce into the pasta shells. Additionally, each shell should be topped with cheese cubes (use half the cheese for this).
Step 8 – Reheat the beef broth, milk, and cornstarch in the same pan over medium heat until the mixture is thickened.
Step 9 – Continue whisking in the remaining cheddar cheese a bit at a time for 3-5 minutes, or until thickened.
Step 10 – Pour roughly half of the sauce into the shells and set them aside. To melt the cheese, place the dish in the oven for 10 minutes.
Step 11 – Finally, drizzle the remaining sauce over the top of each serving.