Name: Taco Stuffed Shells
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 dozen uncooked jumbo shells; 1 tablespoon olive oil; 1/2 medium onion (chopped); 2 cloves garlic (minced); 1 pound extra lean ground beef; 1 tablespoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 (14.5 ounce) jar salsa; 1/2 cup sour cream; 1.5 cups Tex-Mex cheese blend (divided); Salt & pepper (to taste); Garnish: cilantro, avocado, scallions, tomatoes, sour cream, etc. (optional, to taste)

Why you'll love it

I love taco night as much as the next person, and sometimes it's fun to change it up. That's where these cheesy taco stuffed shells come in! They're a creative hybrid recipe that's comforting and flavorful and totally straightforward to make, even ahead of time.

With uncomplicated, inexpensive ingredients and only 10 minutes of prep, you'll have a piping hot Tex-Mex meal on the table for your whole family in no time. I love loading up these easy taco stuffed shells with tons of fresh toppings.

What you'll need

Pasta - we're using jumbo shells. They're found in the dry pasta aisle.

Olive oil - for sautéing

Onion and garlic - our tasty aromatics. I like sweet (Vidalia) onion best, but use any variety. To mince the garlic, this garlic press makes it hassle free.

Ground beef - extra lean is best here. I like 90% lean

Chili powder, smoked paprika, ground cumin - my easy taco seasoning. If you don't have the individual spices, you can use a packet of taco seasoning, but keep in mind it might be salty if that's a consideration.

Salsa - grab a jar of your favorite brand. I like Newman's Own.

Sour cream - it adds a bit of moisture as well as tangy flavor to the beef mixture

Tex-Mex cheese - it typically contains Monterey Jack, cheddar, mozzarella, and sometimes other cheeses like queso quesadilla

Suggested toppings

Some of our favorites include cilantro, avocado or Guacamole, chopped scallions or red onion, shredded lettuce, fresh tomatoes, Doritos or Fritos, and even more sour cream. You could do a squeeze of fresh lime juice too.

If you serve the toppings separately in individual bowls, everyone can customize how to top their shells for a fun family meal, taco style!

How to make taco stuffed shells

This is an overview, and full ingredients & instructions are in the recipe card below.

Boil up the pasta shells. While they're cooking, sauté the onion and garlic. Once golden, add in the ground beef, chili powder, smoked paprika, and cumin, and cook until the beef is cooked through. Remove from the heat, and stir in half the cheese and some sour cream to complete the filling.

Preheat the oven. Pour the salsa into the bottom of a greased 9x13 baking dish, and use a small spoon to stuff the cooked and drained shells.

Once you've arranged the shells in the casserole dish, top them with the rest of the cheese, and bake until melty. Broiled for a few minutes if desired. Add the toppings and enjoy!

Can you make stuffed shells ahead of time?

You bet! For the fridge, assemble them up to the step prior to baking and cover tightly with aluminum foil or a lid. Refrigerate for up to 2 days ahead of when you'd like to bake them.

For the freezer, assemble and cover it tightly and freeze for up to 3 months. When you're ready, make sure to let the casserole dish warm up on the counter before putting it in the oven so it doesn't crack. Add on additional baking time, and be sure to check the shells are nice and melty and hot before serving. Also, you can let it thaw in the fridge overnight and then cook the next day no problem.

If you're making several, try these disposable aluminum baking dishes with lids for potlucks and other occasions.

Substitutions and variations

I used a Tex-Mex cheese blend, but feel free to use a different blend or just cheddar.

Want this recipe to be spicy? Use a hot salsa or stir some red pepper flakes, cayenne pepper, or hot sauce into the ground beef mixture as you're cooking it.

Ground turkey, ground pork, or even sausage meat would work in place of the ground beef if that's your thing.

You could add cream cheese instead of sour cream to the beef mixture if that's all you've got on hand. It'll also deliver that tangy quality.

Simply swap the beef for a few cans of black beans if you want to make this vegetarian.

Leftovers and storage

Leftovers will keep for 3-4 days in the refrigerator. Just make sure they're in an airtight container for maximum freshness.

Reheat them in the microwave, or you could pop them back in the oven with a low temperature until warmed through.

I don't recommend freezing these after cooking. The pasta will lose its firmness.

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