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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.


1 lb. ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (smooth, tomato-based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup Monterey jack cheese
3 green onions, chopped
Sour cream, for topping


Preheat oven to 350°.
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain and rinse with cold water to stop the cooking process (since they will be baked later on). Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc…whatever you like on tacos!) I left mine plain because I didn’t have much of anything on hand. Serve with sour cream and/or more salsa.

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