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If my picky eaters are anything like yours, it’s a struggle to make everyone happy at dinner time. Taco stuffed shells are one dish that everyone in my family absolutely loves.

The awesome thing about this recipe is that you can easily adjust the ingredients to suit your taste (and obviously because it involves tacos)! Let’s move on and check out this incredible recipe and some recipe tips!

TIPS & TRICKS:

🌮 Any of your normal taco toppings can be used with this dish. You can add various toppings such as sour cream, crushed tortilla chips or jalapeño peppers. If you want to skip on the salsa or cheese, you can do that too!

🌮 PREPARE AHEAD OF TIME OR FREEZE: This dish is super easy to prepare ahead of time and/or freeze. Follow the simple recipe steps through step 8. Make sure everything is cooled. Cover securely with plastic wrap then wrap tightly in aluminum foil. TO COOK: Move from the freezer to the refrigerator to unthaw. Start with step 9 and complete your meal!!

🌮 TO REHEAT: We all love leftovers and this recipe is awesome the second time around. Either reheat in the microwave or put back in the oven at 350F for 10-12 minutes.

🌮 Check out the custom shopping list after the recipe!

Taco Stuffed Shells

aehenderson

Kid-friendly Taco Stuffed Shells made with jumbo pasta shells, taco meat and lots of cheese is an easy to make meal that will be a hit with the family! Taking Taco Tuesday to a new level!

5 from 1 vote

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Prep Time 25

Cook Time 25

Course Main Course

Cuisine Mexican

Servings 6

Calories 773 kcal

Ingredients

Taco Meat Stuffing

2 tbsp Butter
1 Medium Onion – Diced
2 lbs Lean Ground Beef or Turkey
2 1 oz Taco Seasoning Packets
1 8 oz Cream Cheese Block – Cubed

Other Ingredients

1 12 oz box Jumbo Pasta Shells
1 cup Water
2 cups Shredded Cheddar Cheese
2 cups Salsa (Jarred or Fresh)
Cooking Spray

Optional Ingredients

Sour Cream
Tortilla Chips
Jalapeño Peppers
Extra Salsa

Instructions

Preheat oven to 350°F.
Cook jumbo pasta shells according to package instructions. Drain and rinse under cool water.
In a large skillet, melt 2 tbsp. butter over medium high heat. Sauté diced onions for 5-7 minutes stirring with a wooden spoon or heat proof spatula.
Add 2 lbs. lean ground beef or turkey to the onions. Brown meat until cooked thoroughly.
Pour 1 cup of water into the beef/onion mixture and 2 ounces of taco seasoning (or 2 packets). Stir until mixed. Simmer on medium-low heat for approximately 10 minutes or until water has evaporated.
Add cubed cream cheese & 1/2 cup shredded cheddar to the meat mixture. Stir until melted into the meat.
Set meat mixture aside to cool. Prepare 9 x 13 glass pan or casserole dish with cooking spray.
Fill each pasta shell with 2 tbsp. of the meat mixture. Line the shells up in your pan. Top with salsa.
Cover dish with aluminum foil and bake for 20-25 minutes.
Uncover and top with remaining shredded cheddar cheese. Bake for an additional 5 minutes to melt the cheese.
Enjoy your taco stuffed shells!