Description

Taco Stuffed Shells are a delectable twist on classic tacos wrapped in jumbo pasta shells. This dish combines ground beef seasoned with taco spices, creamy ricotta and sour cream, diced tomatoes with green chilies, and a melty blend of cheddar and Monterey Jack cheeses. Baked until bubbly and topped with your favorite taco fixings, this casserole is a comforting, flavorful meal perfect for family dinners or gatherings.

Ingredients

Units Scale

Shells

18-20 jumbo pasta shells (boil extra in case some break)

Meat Mixture

1 lb. ground beef
3 cloves garlic (minced)
1/4 cup beef broth (can substitute chicken broth or water)
1 oz. packet taco seasoning
10 oz. diced tomatoes with green chilies (undrained)

Cheese Filling

1 cup ricotta cheese
1/4 cup sour cream
1 1/2 cups cheddar cheese (shredded and divided)
1 1/2 cups Monterey Jack cheese (shredded and divided)
1/2 tsp salt
1/4 tsp pepper
1 teaspoon dried oregano

Assembly

16 oz. salsa (divided)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole later.
Cook Pasta Shells: Boil the jumbo pasta shells in salted water for one minute less than the package directions for al dente. This prevents the shells from becoming too soft during baking. Drain and rinse gently with cold water until cool to stop the cooking process. Set aside.
Cook Beef: In a skillet over medium-high heat, cook and crumble the ground beef for about 7 minutes until softened and nearly cooked through. Add minced garlic and cook for another 1-2 minutes until the beef is fully cooked. Drain any excess grease well.
Season Meat Mixture: Reduce heat to medium and stir in the beef broth, undrained diced tomatoes with green chilies, and taco seasoning. Cook until the mixture thickens slightly. Remove from heat and allow to cool slightly.
Prepare Cheese Filling: In a large mixing bowl, combine ricotta cheese, sour cream, half of the shredded cheddar and Monterey Jack cheeses, salt, pepper, and dried oregano. Add the cooked meat mixture and stir until fully combined.
Assemble Casserole: Spread half of the salsa evenly across the bottom of a 9×13-inch casserole dish or a 12-inch round oven-safe skillet. Spoon the beef and cheese filling into each pasta shell and arrange the filled shells in the baking dish.
Add Toppings: Pour the remaining salsa over the stuffed shells, then sprinkle the remaining cheddar and Monterey Jack cheeses evenly on top.
Bake Covered: Cover the dish with foil or a lid and bake in the preheated oven for 20 minutes to heat through and meld the flavors.
Bake Uncovered: Remove the cover and bake for an additional 10 minutes to brown the cheese and create a bubbly, golden topping.
Serve: Remove from the oven and top with your favorite taco toppings such as fresh cilantro, sliced jalapeños, diced onions, sour cream, or guacamole. Serve warm and enjoy!

Notes

These Taco Stuffed Shells blend cheesy beef filling with diced tomatoes, salsa, and classic taco seasonings for a comforting casserole.
Boiling the shells slightly under al dente prevents mushy pasta after baking.
Use your favorite taco toppings like chopped lettuce, avocado, sliced olives, or a squeeze of lime to customize this dish.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
To make this dish milder, reduce or omit the diced tomatoes with green chilies or use mild salsa.

Nutrition

Serving Size: 1 serving
Calories: 546 kcal
Sugar: 6 g
Sodium: 1556 mg
Fat: 30 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 1 g
Carbohydrates: 31 g
Fiber: 4 g
Protein: 39 g
Cholesterol: 127 mg