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How to Make Delicious Taco Stuffed Shells
- Cook the shells: Boil jumbo pasta shells until just tender. Drain and set aside to cool slightly.
- Prepare the filling: Brown the ground meat in a skillet. Drain excess fat, then stir in taco seasoning, salsa, and optionally, some cream cheese or sour cream for a creamy texture.
- Stuff the shells: Fill each pasta shell with a spoonful of the taco mixture.
- Layer and bake: Spread a layer of salsa or enchilada sauce in a baking dish, place the stuffed shells on top, and sprinkle generously with shredded cheese.
- Bake at 350°F (175°C) for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Top with fresh taco toppings like sour cream, diced tomatoes, jalapeños, or chopped cilantro.
Tips and Variations
- Make it vegetarian: Swap the meat for black beans, lentils, or a meat substitute.
- Add hidden veggies: Stir in finely chopped spinach, zucchini, or corn to the taco filling.
- Spice it up: Use pepper jack cheese or hot salsa for a fiery kick.
- Freeze it: Assemble the dish ahead, cover tightly, and freeze. Just thaw and bake when ready to eat.
Final Thoughts
Taco Stuffed Shells are the perfect fusion of comfort food and fiesta flavor. Cheesy, meaty, and full of bold taco seasoning, each bite is a celebration. Whether you’re making them for Taco Tuesday or a cozy weekend dinner, this recipe is guaranteed to satisfy cravings and bring smiles to the table.
Try them once, and they’ll quickly become a new favorite in your dinner rotation — no shells about it!
Want a printable recipe card or ideas for a low-carb version? Let me know — I’d be happy to help! 🌮🧀🍝
