If you’re looking for a way to change up taco night, these Taco Stuffed Shells are just the thing! Same great flavors of tacos, but stuffed in pasta shells!
My kids love Mexican food just like I do, but their favorite food seems to be anything pasta related!
A few weeks back, I decided to combine both their favorite and mine into one dish and let me tell you, dinner was a HIT!!
Not only are these shells easy to prep, but you can make them ahead of time and simply stick them in the oven when ready!
If you’re a topping lover, feel free to add the same great toppings you would add onto tacos, onto these shells!
I love adding some fresh diced avocado and tomatoes to my plate when ready to enjoy! My kids prefer sour cream and avocados, and my hubby adds any and every topping he can find, haha!
This dinner makes lots, so there will be plenty for everyone!
This recipe can easily use beef or turkey, so keep that in mind based on what you have on hand! If you’re out of taco seasoning or simply don’t like all the additives, be sure to try my homemade taco seasoning! It’s great keeping a container of it on hand for all my taco recipes!
Enjoy and be sure to let me know what you think in the comment section below if you give it a try!
Taco Stuffed Shells
- 1 tablespoon olive oil
- 3 garlic cloves *minced
- 1 onion *diced
- 1 lb ground beef *or turkey
- 2 cups black beans
- 2 cups pinto beans
- 3 tablespoon taco seasoning
- 1 teaspoon salt
- 12 oz jumbo pasta shells
- 19 oz enchilada sauce
- 2 cups Mexican cheese *shredded
- Sour cream and toppings of choice *optional
- Cook the minced garlic and onion in a skillet over medium heat with the olive oil.
- Cook until tender.
- Add the ground beef/turkey and cook until no longer pink.
- Drain the fat.
- 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!!