Taco Stuffed Shells have all the flavors and fixings you would get from a traditional taco, but stuffed inside a jumbo shell. It’s fun to have another option for Taco Tuesdays, or any day of the week, for that matter! If you love tacos, be sure to try my Taco Lasagna or my Chicken Taco Stuffed Shells.
Taco Stuffed Shells
The options for variations of tacos are endless. They are no longer just served in a wheat or corn tortilla. Tacos are so popular that they even have a day set aside for them. October 4th is known as National Taco Day, but there is no way I could eat tacos just once a year. Taco Stuffed Shells is one such variation of tacos. They are easy to make, and they can be on the dinner table in just a few minutes!
Tips for Perfect Stuffed Shells
- Don’t skip the “al dente” part of cooking the pasta. You want them slightly under-done so that they can continue cooking in the oven and won’t get mushy.
- Consider a homemade taco seasoning over store-bought. This really lets you control the spice!
- There is “1 cup salsa” in the recipe. You can use your favorite salsa here! We also love making our own Pico and using that.
- Shred (or crumble if you are using Queso Fresco) your own cheese when you are able. It really does make a difference, and can sometimes be less expensive. This is the BEST cheese shredder, I have two! (affiliate link)
Can I use a Different Sized Casserole Dish?
Yes! I used my large oval baking dish for this recipe. You could also use a 9×13-inch casserole dish, if you prefer.
How to Freeze
To freeze this dish, prepare the meal following the instructions, but don’t bake it. The only difference is to place the stuffed shells in a 9×13-inch aluminum pan. Cover it with aluminum foil and don’t forget to write the name of the dish and the instructions, along with the date. When you are ready to bake, take it out of the freezer, uncover, and bake. Since you are baking from frozen the cook time will likely be longer. If stored properly, this will last up to 3 months in the freezer.
Taco Stuffed Shells
- 12 ounces (340 g) jumbo shells, cooked al dente according to package instructions
- 1 pound ground beef, browned
- 2 tablespoons homemade taco seasoning
- 1 cup (259 g) salsa, (we prefer chunky salsa here)
- 1 cup (165 g) sweet corn, (we use canned and yes, you can use the whole can if you want)
- 1 cup black beans, drained and rinsed
- 1 block (8 ounces) cream cheese, room temperature
- ½ cup (56.5 g) mild cheddar cheese, shredded
- 1 cup (113 g) Mexican cheese blend*, shredded
- 1 medium tomato, diced for topping
- 1 medium jalapeno pepper, diced for topping
- ¼ cup (57.5 g) sour cream, for topping
- Preheat oven to 350°F. Spray a large oval casserole dish with nonstick cooking spray.
- In a large bowl, combine ground beef, seasoning, cream cheese, cheddar cheese, salsa, corn, and black beans. Make sure you have drained and rinsed the black beans well.
- Stuff the ground beef mixture into each shell and place into the prepared casserole dish.
- Top with Mexican cheese.
- Bake for 15-20 minutes, or until bubbly.
- Top with tomato, jalapeno, and sour cream.
Did you make this recipe?
You can tag me at @iamhomesteader.