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.
Equipment
- Large skillet
- Medium saucepan
- Baking dish (9x13 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 9x13-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.