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Taco-Stuffed Shells Recipe

Taco-Stuffed Shells Recipe

Jumbo pasta shells are packed with creamy taco-seasoned beef, beans, and corn, then baked under salsa and melty cheese. Cozy, crowd-pleasing, and weeknight friendly.
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Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 8 oz jumbo pasta shells, uncooked
  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 0.5 cup yellow onion, finely chopped
  • 2 tsp minced garlic
  • 2.5 tbsp taco seasoning
  • 0.5 cup water
  • 5 oz cream cheese, softened
  • 1.25 cup black beans, rinsed and drained
  • 1 cup corn kernels (thawed if frozen)
  • 1.25 cup thick salsa, divided use some for the pan and some on top
  • 1.5 cup shredded cheddar cheese
  • 0.75 cup shredded Monterey Jack cheese
  • 0.75 tsp kosher salt or to taste
  • 0.5 tsp black pepper
  • 0.25 cup fresh cilantro, chopped for garnish
  • 0.25 cup green onions, thinly sliced for garnish
  • 0.5 cup sour cream for serving

Instructions

Preparation Steps

  • Heat oven to 375°F. Lightly oil a 9x13-inch baking dish.
  • Boil shells in salted water until just shy of al dente. Drain and cool on a tray.
  • Warm olive oil in a large skillet over medium heat. Brown the beef, breaking it up.
  • Stir in onion and cook until softened. Add garlic and cook 30 seconds.
  • Sprinkle in taco seasoning and pour in water. Simmer until thick and glossy.
  • Take off heat. Mix in cream cheese until melted and creamy. Cool 5 minutes.
  • Fold in black beans, corn, 1/2 cup salsa, and half of both cheeses. Season with salt and pepper.
  • Spread 3/4 cup salsa over the bottom of the baking dish.
  • Stuff each shell with the beef mixture. Arrange stuffed shells snugly in the dish.
  • Spoon remaining salsa over shells and scatter with the rest of the cheeses.
  • Cover with foil and bake 20 minutes. Uncover and bake 5–7 minutes until bubbly and golden.
  • Let rest 5 minutes. Top with cilantro and green onions. Serve with sour cream.

Notes

Variation: Swap ground turkey for beef, or add a diced jalapeño for extra heat. For a saucier bake, mix 1/4 cup enchilada sauce into the salsa topping. Make-ahead tip: Assemble up to a day ahead; cover and refrigerate. Bake covered 10 minutes longer.
This recipe is an original creation inspired by classic Taco-Stuffed Shells Recipe flavors. All ingredient ratios and instructions are independently developed.