Taco Stuffed Shells

Step 2: Prepare the Taco Meat Filling

1. Heat a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spatula.
2. Add the chopped onion and cook for 2–3 minutes until soft and translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Sprinkle in the taco seasoning and stir well to coat the meat evenly.
5. Pour in the tomato sauce and add beans or corn if using. Simmer for 5–7 minutes, letting the flavors meld. Taste and adjust seasoning if needed.

Step 3: Stuff the Shells

Once the taco meat mixture is ready, it’s time to fill the pasta shells:

1. Preheat your oven to 375°F (190°C).
2. Spoon a generous amount of taco meat into each cooked pasta shell.
3. Place the stuffed shells in a greased baking dish, arranging them snugly so they won’t tip over during baking.

Step 4: Assemble and Bake

1. Pour the tomato or enchilada sauce evenly over the stuffed shells.
2. Sprinkle the shredded cheese generously on top.
3. Cover the baking dish with aluminum foil and bake for 20 minutes.
4. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

Step 5: Serve and Garnish

Remove the Taco Stuffed Shells from the oven and let them cool for 5 minutes. Garnish with chopped fresh cilantro, a dollop of sour cream, or sliced jalapeños if you like extra heat. Serve with a side of Mexican rice or a fresh salad for a complete meal.

Tips for Success

• Make ahead: You can prepare the shells and meat filling in advance and assemble right before baking.
• Vegetarian option: Substitute the meat with a mixture of black beans, corn, and diced bell peppers.
• Cheese choices: Monterey Jack, mozzarella, or a Mexican blend all melt beautifully.

Taco Stuffed Shells are a crowd-pleaser that turn a simple pasta night into a festive Mexican-Italian fusion. Each bite is cheesy, savory, and bursting with bold taco flavors, making this dish perfect for weeknight dinners or casual gatherings.

If you want, I can also create a shortcut one-pan version that makes clean-up super easy without losing flavor. It’s perfect for busy nights. Do you want me to do that?