CHEESY TACO STUFFED SHELLS

Here’s a delicious, indulgent recipe for Cheesy Taco Stuffed Shells—a fun twist on Italian stuffed shells with a Mexican-inspired taco filling:

Ingredients (Serves 4–6)

For the Pasta Shells:

For the Taco Filling:

1 lb ground beef or turkey
1 small onion, diced
1 packet taco seasoning (or homemade: chili powder, cumin, paprika, garlic powder, salt)
1/2 cup water
1 cup shredded cheddar or Mexican blend cheese
1/4 cup diced green chilies or bell peppers (optional)

For the Sauce & Topping:

1 cup salsa (mild or medium)
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Optional: sour cream, avocado, chopped cilantro, or sliced jalapeños for garnish

Cook Pasta Shells
- Boil jumbo shells in salted water according to package instructions.
- Drain and set aside to cool slightly.
Prepare Taco Filling
- In a skillet over medium heat, sauté onion until soft.
- Add ground beef (or turkey) and cook until browned.
- Stir in taco seasoning and 1/2 cup water; simmer 3–4 minutes until slightly thickened.
- Remove from heat and mix in 1 cup shredded cheese.
Stuff the Shells
- Preheat oven to 375°F (190°C).
- Spoon the taco mixture into each cooked pasta shell.
Assemble the Bake
- Spread a thin layer of salsa on the bottom of a baking dish.
- Arrange stuffed shells in the dish.
- Pour remaining salsa over the top and sprinkle with 1 cup shredded cheese.
Bake
- Cover with foil and bake 20 minutes.
- Remove foil and bake another 5–10 minutes until cheese is melted and bubbly.
Serve
- Garnish with sour cream, avocado slices, cilantro, or jalapeños as desired.

This dish is cheesy, flavorful, and fun—perfect for a family dinner or taco night with a twist.

I can also give a 30-minute shortcut version using store-bought rotisserie chicken and pre-made taco seasoning if you want something faster.