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Taco Stuffed Shells

Taco Stuffed Shells

You don't need your traditional taco shells for these Taco Stuffed Shells. Jumbo pasta shells become pockets of taco deliciousness in this easy pasta bake!
Course Main Course
Cuisine Mexican
Keyword How Do I Make Taco Stuffed Shells, How To Make Taco Stuffed Shells, Taco Stuffed Shells, Taco Stuffed Shells Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 43 minutes
Servings 6 Servings
Calories 577kcal
Author Kathleen


  • 1 heaping tablespoon salt
  • 1 pound ground beef
  • 1 package taco seasoning
  • 4 ounces cream cheese
  • 14-18 from one box large pasta shells
  • 16 ounces salsa
  • 1 cup taco sauce
  • 1 cup sharp cheddar cheese shredded
  • 1 cup Monterey jack cheese shredded
  • 3 green onions chopped
  • 1 cup sour cream


  • Preheat oven to 350° degrees.
  • In a large pot add 4 quarts of water and 1 heaping tablespoon of salt and bring to a boil.
  • Meanwhile, in a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
  • Meanwhile, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
  • Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.
  • After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with green onions. Serve with sour cream.


Serving: 1/6 of the recipe | Calories: 577kcal | Carbohydrates: 25g | Protein: 28g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 131mg | Sodium: 1129mg | Potassium: 592mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1265IU | Vitamin C: 2.9mg | Calcium: 381mg | Iron: 2.5mg