Taco Stuffed Shells with Queso

Taco Stuffed Shells with Queso is a delightful fusion of Italian and Mexican flavors, combining jumbo pasta shells with a creamy, taco-inspired filling and topping it all with melty queso. This dish is perfect for family dinners, parties, or even potlucks and offers a hearty, flavorful experience that merges comfort food with a little spicy flair.

The concept of stuffed shells is rooted in Italian cuisine, where pasta shells are typically filled with cheese, meats, or vegetables. Here, the Mexican twist brings in taco seasoning, queso, and spices, creating an innovative dish that’s bold and unique.

The simplicity of the ingredients allows the fusion flavors to shine through. Key ingredients include:

• Pasta: Jumbo shells, ideal for holding the rich filling.
• Meat: Ground beef for a classic taco feel, but turkey or chicken work well for lighter options.
• Taco Seasoning: Infuses the filling with Mexican-inspired flavors.
• Cheese: Queso for the ultimate creamy topping, paired with shredded Cheddar or Pepper Jack for added depth.

1. Cook the Pasta: Boil the jumbo shells until al dente. Avoid overcooking to prevent mushiness in the casserole.
2. Prepare the Meat: Brown ground beef (or turkey/chicken) in a skillet. Add taco seasoning and water, simmering until the liquid is absorbed.
3. Assemble the Filling: Combine the seasoned meat with fresh cilantro. For variety, try Ro-Tel tomatoes or Pepper Jack cheese for added spice.
4. Stuff and Bake: Spoon the filling into each shell and place in a greased casserole dish. Cover with queso, bake at 350°F for 20-25 minutes, or until the cheese bubbles.

• Sides: Serve with a simple green salad or avocado slices for balance.
• Breads: Try garlic breadsticks or artisan bread to scoop up extra sauce.
• Beverages: Pair with margaritas or a citrusy drink for a refreshing contrast.
• Garnishes: Green onions, tomatoes, and sour cream add extra freshness and color.

Store leftover taco-stuffed shells in an airtight container in the fridge for up to 4 days. Freeze individual portions if desired for up to 3 months.

• Oven: Reheat at 350°F covered with foil for 20 minutes.
• Microwave: Microwave on a microwave-safe plate, covered with a damp paper towel, for 2-3 minutes on high.

Experiment with this recipe to suit your taste preferences or dietary needs:

• Protein: Substitute with ground turkey, chicken, or tofu for a vegetarian twist.
• Cheese: Try Gouda or a cashew-based queso for a dairy-free option.
• Vegetables: Add diced bell peppers, spinach, or kale for added nutrition.
• Spice Level: Boost the heat with jalapeños, hot sauce, or extra chili flakes.

What sides go well with Taco Stuffed Shells with Queso?

A crisp side salad, avocado slices, or steamed vegetables balance the richness of the shells.

Can this be made ahead of time?

Yes! Prepare and refrigerate for up to 2 days. Bake as directed when ready to serve.

How many jumbo shells are in a 12 oz box?

Usually, 12 oz includes 42-48 shells, making about 8-10 servings.

How do I prevent the shells from drying out when reheating?

Add a little water or extra queso before reheating, and cover with foil in the oven to maintain moisture.

Can I freeze Taco Stuffed Shells with Queso?

Absolutely. Freeze individual portions, and thaw overnight in the refrigerator before reheating in the oven.

These tips will ensure your Taco Stuffed Shells with Queso are delicious every time you make them!

Taco Stuffed Shells with Queso

These Taco Stuffed Shells combine the comfort of cheesy pasta shells with the spicy flavors of tacos. Jumbo pasta shells are stuffed with a savory ground beef mixture, smothered in queso, and baked to bubbly perfection, creating a unique twist on a classic taco night.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mexican-American Fusion

Servings 6

Calories 500 kcal

Equipment

• Large skillet
• Medium saucepan
• Baking dish (9×13 inches)
• Large pot
• Mixing spoon
• Aluminum foil

Ingredients

  

For the Taco Stuffed Shells:

• 20 jumbo pasta shells
• 1 lb ground beef or ground turkey, if preferred
• 1 packet taco seasoning or homemade taco seasoning
• 1/2 cup diced onions
• 1/2 cup diced bell peppers optional
• 1 can 10 oz diced tomatoes with green chilies (like Rotel)
• 1 cup black beans drained and rinsed (optional)
• 1 cup shredded cheese cheddar or Mexican blend

For the Queso Sauce:

• 1 cup evaporated milk
• 1 1/2 cups shredded cheese Mexican blend or cheddar
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

For Garnish:

• Fresh cilantro chopped
• Sliced green onions
• Diced tomatoes
• Sour cream optional

Instructions

 

• Prepare the Pasta Shells:
• Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package directions until al dente. Drain and set aside.
• Make the Taco Filling:
• Heat a large skillet over medium heat and add ground beef. Cook until browned, breaking up the meat as it cooks.
• Drain any excess grease and add the diced onions and bell peppers. Cook until softened, about 3 minutes.
• Add taco seasoning, canned tomatoes with green chilies, and black beans (if using). Mix well and cook for another 2-3 minutes. Remove from heat and stir in 1 cup of shredded cheese.
• Prepare the Queso Sauce:
• In a medium saucepan over low heat, warm the evaporated milk.
• Gradually add shredded cheese, stirring continuously until the cheese is melted and the sauce is smooth.
• Add paprika, garlic powder, salt, and pepper. Stir until combined.
• Assemble and Bake:
• Preheat your oven to 350°F (175°C).
• Spread a thin layer of queso sauce on the bottom of a 9×13-inch baking dish.
• Stuff each shell with the taco mixture and place it in the prepared baking dish.
• Pour the remaining queso sauce over the shells, covering them evenly.
• Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until bubbly.
• Garnish and Serve:
• Remove from the oven and let cool for a few minutes.
• Garnish with chopped cilantro, green onions, and diced tomatoes. Serve with a dollop of sour cream if desired.

Video

Notes

• Make it Vegetarian: Substitute the ground beef with seasoned, cooked crumbled tofu or additional black beans.
• Add Some Spice: Add a pinch of cayenne pepper to the taco filling or queso sauce for extra heat.
• Make Ahead: The shells can be assembled a day in advance and refrigerated, then baked just before serving.

Keyword Taco Stuffed Shells with Queso