Go Back
+ servings
Print Recipe
4.5 from 2 votes

Taco Stuffed Shells

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!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Keyword: mexican, pasta, shells
Servings: 8
Calories: 571kcal
Author: The Cookin' Chicks


  • 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!!


Calories: 571kcal | Carbohydrates: 61g | Protein: 31g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1187mg | Potassium: 635mg | Fiber: 11g | Sugar: 7g | Vitamin A: 725IU | Vitamin C: 3mg | Calcium: 240mg | Iron: 4mg
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!