Taco Stuffed Shells

By now, I am sure you know that I am in love with Mexican food. I love tacos, enchiladas, tostadas, etc. My kids LOVE pasta, so when I saw that this recipe combined both my love and theirs, I knew it would be a real winner! This dinner made tons! I think we will be eating leftovers for many days haha!! Luckily its yummy, so I am not complaining : )


1 tbsp olive oil
3 garlic cloves, minced
1 onion, diced
1 lb ground beef or turkey
2 cups black beans
2 cups pinto beans
1 packet taco seasoning, or 3 tbsp homemade taco seasoning
1 tsp salt
12 oz jumbo pasta shells, cooked
1 can red enchilada sauce
2 cups shredded Mexican cheese
Sour Cream (optional)


Cook the minced garlic and onion in a medium skillet with the olive oil. Cook until tender. Add the ground beef/turkey and cook until no longer pink. Add in black and pinto beans, as well as taco seasoning/salt. While the meat is simmering, cook the pasta shells until al dente. Be careful not to overcook shells as they wont be easy to stuff and will fall apart if over cooked. Once meat has simmered about 10 minutes on low, and pasta shells are drained, spoon meat mixture into shells and place into a lightly greased 9×13 baking pan. Pour red enchilada sauce over top of shells and top with shredded cheese. Bake in a preheated oven at 350 for 30 minutes, or until cheese is melted and bubbly. Serve!!

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