Get ready to dive into a plate of pure joy with these Taco Stuffed Shells! Picture large pasta shells filled to the brim with a zesty mixture of seasoned ground beef, black beans, and gooey cheese, all topped with a sprinkle of fresh cilantro and a dollop of sour cream. It’s like a taco party in every bite! Perfect for a cozy dinner or a fun family night, these shells are not just a meal; they’re a hug on a plate. Trust me, you’ll want to make this again and again!
Table of Contents
Why You’ll Love This Recipe
- Trust me, you’re going to love the cheesy, taco-flavored goodness!
- This one’s a game-changer for busy weeknights—easy to make and even easier to devour!
- Perfect for the whole family; even the picky eaters will be asking for seconds!
- Customize it with your favorite toppings—sour cream, guacamole, or extra cheese, anyone?
- It’s a fun twist on traditional tacos that will have everyone raving!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category: | Main Dish |
| Cuisine: | Mexican |
| Prep Time: | 15 minutes |
| Cook Time: | 30 minutes |
| Total Time: | 45 minutes |
| Dietary: | Gluten-Free Option Available |
| Serves: | 4-6 |
| Best Served: | With Sour Cream and Salsa |
Ingredients
- Jumbo Pasta Shells – Perfect for stuffing with delicious fillings.
- Ground Turkey – A lean alternative to beef, adding protein without excess fat.
- Taco Seasoning – Brings all the classic taco flavors to your dish.
- Black Beans – Adds fiber and a hearty texture to the filling.
- Corn – Sweet and crunchy, it complements the other ingredients well.
- Shredded Cheese – Melts beautifully and adds a creamy richness.
- Sour Cream – A tangy topping that balances the flavors.
- Fresh Cilantro – Adds a burst of freshness and color to the dish.
- Green Onions – Provides a mild onion flavor and a nice crunch.
- Tomato Sauce – Keeps the shells moist and adds a rich tomato flavor.
Ingredients with measurements will be right under the article in the recipe card.
How to Make the Recipe
Get ready to whip up some delicious Taco Stuffed Shells with these easy steps!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) so it’s nice and warm when your shells are ready.
Step 2: Cook the Pasta Shells
Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
Step 3: Prepare the Taco Filling
In a skillet, heat a drizzle of olive oil over medium heat. Add diced onions and bell peppers, sauté until soft.
Step 4: Add the Protein
Stir in ground turkey or chicken, cooking until browned. Season with taco seasoning and a splash of water. Mix well!
Step 5: Mix in the Goodies
Add black beans, corn, and diced tomatoes to the skillet. Stir until everything is combined and heated through.
Step 6: Stuff the Shells
Carefully fill each cooked shell with the taco mixture. Place them in a baking dish, standing upright if possible.
Step 7: Add the Sauce
Pour your favorite salsa or enchilada sauce over the stuffed shells, covering them generously.
Step 8: Sprinkle with Cheese
Top with a generous amount of shredded cheese—cheddar or Mexican blend works great!
Step 9: Bake to Perfection
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
Step 10: Serve and Enjoy!
Let the shells cool for a few minutes, then serve with your favorite toppings like sour cream, avocado, or fresh cilantro. Dig in and enjoy your Taco Stuffed Shells!
Pro Tips for Making the Recipe
Use large pasta shells for easy stuffing and a satisfying bite.
Opt for lean ground turkey or chicken as a healthier alternative to beef.
Add a sprinkle of taco seasoning to your cheese for an extra flavor boost.
Top with fresh cilantro and avocado for a refreshing finish.
Make a double batch and freeze half for a quick meal later!
How to Serve
- Top with fresh cilantro for a burst of flavor.
- Serve with a dollop of sour cream or Greek yogurt.
- Pair with a side of zesty guacamole.
- Offer a fresh garden salad for a crunchy contrast.
- Include tortilla chips for a fun, crunchy side.
- Drizzle with hot sauce for those who like it spicy.
- Serve with a side of black beans for extra protein.
- Garnish with sliced jalapeños for added heat.
- Pair with a refreshing limeade or iced tea.
- Wrap leftovers in lettuce for a low-carb option.
Make Ahead and Storage
Storing Leftovers
• Allow the Taco Stuffed Shells to cool completely before storing.
• Transfer to an airtight container.
• Store in the refrigerator for up to 3 days.
• Label the container with the date for easy tracking.
Freezing
• Prepare the Taco Stuffed Shells as directed, but do not bake.
• Place them in a single layer in a freezer-safe dish.
• Cover tightly with plastic wrap and then foil.
• Freeze for up to 3 months for best quality.
Reheating
• Thaw in the refrigerator overnight before reheating.
• Preheat the oven to 350°F (175°C).
• Cover with foil to retain moisture while reheating.
• Bake for 20-25 minutes or until heated through.
FAQs
What can I use instead of ground beef in Taco Stuffed Shells?
You can easily substitute ground turkey, chicken, or even plant-based meat alternatives for a healthier or vegetarian option. These substitutes will still provide that delicious taco flavor!
Can I make Taco Stuffed Shells ahead of time?
Absolutely! You can prepare the stuffed shells and assemble them in the baking dish. Just cover and refrigerate them for up to 24 hours before baking. This makes for a convenient meal prep option!
What toppings can I add to my Taco Stuffed Shells?
Feel free to get creative! Popular toppings include shredded cheese, diced tomatoes, sour cream, guacamole, and fresh cilantro. These will enhance the flavor and presentation of your dish!
Can I freeze Taco Stuffed Shells?
Yes, you can freeze them! Just make sure to wrap them tightly in plastic wrap and then foil. They can be stored for up to three months. Thaw in the fridge before baking for best results!
Final Thoughts
There you have it—Taco Stuffed Shells, a dish that’s not just a meal but a warm hug on a plate! It’s simple, fun, and oh-so-rewarding to make. So gather your loved ones, whip up this delightful recipe, and savor every cheesy, taco-flavored bite. Trust me, once you try it, you’ll be dreaming of these shells long after the last one is gone. Enjoy!
Taco Stuffed Shells
Equipment
- 1 Large pot For boiling pasta shells.
- 1 Skillet For preparing the taco filling.
- 1 Baking Dish For baking the stuffed shells.
- 1 Foil To cover the baking dish while baking.
Ingredients
Pasta
- 12 pieces Jumbo Pasta Shells Perfect for stuffing with delicious fillings.
Protein
- 1 pound Ground Turkey A lean alternative to beef, adding protein without excess fat.
Seasoning
- 1 packet Taco Seasoning Brings all the classic taco flavors to your dish.
Vegetables
- 1 can Black Beans Adds fiber and a hearty texture to the filling.
- 1 cup Corn Sweet and crunchy, it complements the other ingredients well.
Toppings
- 1 cup Shredded Cheese Melts beautifully and adds a creamy richness.
- 1/2 cup Sour Cream A tangy topping that balances the flavors.
- 1/4 cup Fresh Cilantro Adds a burst of freshness and color to the dish.
- 2 pieces Green Onions Provides a mild onion flavor and a nice crunch.
- 1 cup Tomato Sauce Keeps the shells moist and adds a rich tomato flavor.
Instructions
- Preheat your oven to 350°F (175°C) so it’s nice and warm when your shells are ready.
- Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat a drizzle of olive oil over medium heat. Add diced onions and bell peppers, sauté until soft.
- Stir in ground turkey or chicken, cooking until browned. Season with taco seasoning and a splash of water. Mix well!
- Add black beans, corn, and diced tomatoes to the skillet. Stir until everything is combined and heated through.
- Carefully fill each cooked shell with the taco mixture. Place them in a baking dish, standing upright if possible.
- Pour your favorite salsa or enchilada sauce over the stuffed shells, covering them generously.
- Top with a generous amount of shredded cheese—cheddar or Mexican blend works great!
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Let the shells cool for a few minutes, then serve with your favorite toppings like sour cream, avocado, or fresh cilantro. Dig in and enjoy your Taco Stuffed Shells!
