Juicy taco-seasoned beef stuffed inside jumbo pasta shells, smothered in enchilada sauce and melted cheese — a perfect weeknight dinner!

Why You’ll Love This Recipe

• Combines the flavors of tacos and pasta in one comforting dish

• Creamy, cheesy, and packed with bold Tex-Mex flavors

• Family-friendly and perfect for busy weeknights

• Great for make-ahead meals or freezer-friendly dinners

Ingredients

• 22–24 jumbo pasta shells

• 1 lb ground beef

• 1 packet taco seasoning

• 1 cup mild salsa

• 4 oz cream cheese

• 1 (10 oz) can red enchilada sauce

• 2 cups Mexican cheese blend

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 5 servings

Directions

Step 1: Prepare the Pasta

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Cook pasta shells according to package instructions until slightly firm. Lay them out individually to prevent sticking.

Step 2: Make the Beef Filling

In a skillet, cook ground beef over medium heat until browned. Drain excess grease, then stir in taco seasoning and salsa. Add cream cheese and mix until smooth and creamy.

Step 3: Assemble the Shells

Pour half of the enchilada sauce into the prepared baking dish. Fill each pasta shell with the beef mixture and place them in the dish.

Step 4: Bake and Serve

Drizzle remaining enchilada sauce over the shells, sprinkle with cheese, and bake uncovered for 20 minutes until bubbly and golden. Serve warm and enjoy!

Tips & Variations

• Use Chicken or Turkey: Swap beef for shredded chicken or ground turkey for a lighter version.

• Make It Spicy: Use hot salsa or add diced jalapeños for extra heat.

• Double the Recipe: Make two batches and freeze one for busy nights.

• Toppings: Garnish with sour cream, avocado, cilantro, or green onions.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze unbaked stuffed shells for up to 2 months. Thaw overnight before baking.

• Reheating: Reheat in the oven at 350°F until warm, or microwave individual portions.

Frequently Asked Questions

Can I make this ahead of time?

Yes! Assemble the stuffed shells, cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve.

What other sauces can I use instead of enchilada sauce?

You can swap in taco sauce, marinara, or even queso for a different twist.

Can I use a different cheese blend?

Absolutely! Cheddar, Monterey Jack, or pepper jack all work perfectly.

Final Thoughts

These Cheesy Taco Stuffed Shells are the perfect mix of comfort food and bold Tex-Mex flavors. With creamy beef filling, melty cheese, and enchilada sauce, this dish will quickly become a family favorite for weeknight dinners or casual gatherings.