Taco Stuffed Shells (Cheesy 45-Minute Dinner)

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Taco stuffed shells turn taco night into a cheesy baked pasta dinner. Jumbo shells are filling with seasoned ground beef, refried beans, fire-roasted tomatoes, green chiles and cheddar cheese. The beans make the taco filling thick and creamy without cream cheese.

The family will always happily eat tacos, but sometimes you need a little bit of a fun change. This casserole has all of the flavors of tacos that you love, stuffed inside pasta shells and baked until bubbly and cheesy.

If taco night is always an easy yes at your house, try my taco spaghetti or taco lasagna next.

Quick Look: Taco Stuffed Shells

Flavor: Cheesy, beefy and taco-seasoned with mild heat from green chiles.
Texture: Tender pasta shells with a thick beef and bean filling and gooey melted cheddar.
Method: Cook the shells just a little extra al dente, make the taco filling while they boil, stuff and bake.
Time: About 40 to 45 minutes.

What makes these taco stuffed shells different?

Refried beans give the stuffed shells a creamy, scoopable filling without adding cream cheese. They keep everything tucked inside the shells.

For stuffed shells, the filling is as important as the pasta. If the filling is too loose, they’ll fall apart when you’re trying to eat them. This mixture is thick enough to scoop inside each shell, but also stay tender after baking.

What goes in taco stuffed shells?

Taco stuffed shells are made with jumbo shell pasta, taco seasoned ground beef, refried beans, tomatoes, green chiles, salsa and cheddar cheese.

taco stuffed shells ingredients on a table

Jumbo pasta shells. You’ll need about 20 intact shells, but cook a few extras in case some tear. Look for jumbo shells made for stuffing, not smaller shell pasta.
Lean ground beef. I use 93/7 beef so there isn’t much grease in the filling. If you use a fattier ground beef, drain it well before adding the remaining ingredients.
Refried beans. This is my trick for a thick, creamy filling. They bind the seasoned beef together and make the shells much easier to fill and serve.
Fire-roasted tomatoes. Don’t drain them. The tomato juices add moisture to the beef and bean mixture.
Green chiles. Add these with their liquid as well. They’re mild, so they give the filling flavor without a lot of heat.
Sharp cheddar cheese. Shredding your own will give you the smoothest melt.
Salsa. A layer of salsa underneath the shells keeps the bottoms moist as they bake. Use mild, medium or hot depending on what your family likes.

You’ll love our sausage stuffed shells and sausage cheese dip, too!

How do you make taco stuffed shells?

Prepare the pan. Preheat the oven to 350º Fahrenheit. Spray a 9×13 pan with cooking spray. Spread ½ cup of the salsa in the bottom of the pan.

Cook the shells. Set a pot of water to boil. Follow the instructions on the back of the jumbo shells box to cook them. Drain the stuffed shells and rinse them with cool water so you can handle them.

Prepare the meat filling. Stir in the taco seasoning, refried beans, fire-roasted tomatoes and green chiles. Mix until thick and evenly combined. Turn off the heat and stir in 1 cup of cheddar until melted.

filling for taco stuffed shells in a skillet

Stuff the shells. Scoop about 2 tablespoons of filling into each shell. A cookie scoop makes this much faster and less messy.

Bake. Arrange the shells in the casserole dish and sprinkle with the remaining cheddar. Cover with foil and bake at 350°F for 18 to 20 minutes. Uncover and bake another 5 to 7 minutes, until the cheese is melted and gooey.

Taco Stuffed Shells with Beans and Beef

4.84 from 6 votes

Undercooked pasta and a thick beef and bean filling keep these shells from turning mushy. My simple method gives you cheesy shells that hold together.

Servings 6

Prep Time 15

Cook Time 27

Total Time 42

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Ingredients

20 jumbo pasta shells plus a few extra in case any break
1 pound lean ground beef 93/7
1 cup diced yellow onion
1 packet taco seasoning 1 ounce
1 cup refried beans
1 can fire roasted tomatoes, undrained 14.5 ounces
1 can green chilies, do not drain 4 ounces
2 cups shredded sharp cheddar cheese divided
1 cup salsa plus more for serving
1/4 cup sour cream for serving
2 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro

Instructions

Cook the jumbo shells in a large pot of boiling water until slightly firmer than al dente. Follow the package directions as a guide, but undercook the shells slightly. Drain and rinse under cold water to stop the cooking. 20 jumbo pasta shells
Preheat your oven to 350°F. While the shells are boiling, begin to make the filling by browning the beef in a large skillet. Break it up and then add the onions to cook with the beef until it is no longer pink.1 pound lean ground beef, 1 cup diced yellow onion
Stir in the taco seasoning, refried beans, fire roasted tomatoes and green chilies. Mix and combine until the mixture is thick and even. 1 packet taco seasoning, 1 cup refried beans, 1 can fire roasted tomatoes, undrained, 1 can green chilies, do not drain
Turn off the heat and stir in 1 cup of cheddar cheese until it is melted. 2 cups shredded sharp cheddar cheese
Lightly spray the bottom and sides of a 9×13 inch casserole dish with cooking spray. Spread the salsa evenly on the bottom of the dish. 1 cup salsa
Begin to fill each shell with about 2 tablespoons of the beef mixture. I recommend using a cookie scoop to keep it even and easy. As you fill the shells, place them in the dish.
Sprinkle the remaining cheddar over the top of the shells. Cover with foil and bake for about 18-20 minutes, remove the foil and cook for an additional 5-7 minutes until the cheese is melted and gooey.
Top each shell with a dollop of sour cream, salsa and some green onions and cilantro. Serve and enjoy. ¼ cup sour cream, 2 tablespoons sliced green onions, 2 tablespoons chopped fresh cilantro

Notes

The calories shown are based on the recipe making about 20 shells, with 1 serving being ⅙ of the shells. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Use your favorite salsa…any kind is fine!
Store leftover taco stuffed shells in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or at a low temperature in the air fryer until heated through.
Variations: Ground turkey or chicken can replace the beef. Black beans can replace the refried beans, although the filling will be less creamy and cohesive.
For crunch: Add crushed tortilla chips during the final 5 minutes of baking.

Nutrition

Author Julie Clark

Course Dinner, Main Course, Main Dish

Cuisine American, Mexican, Tex Mex

Calories 440

Keyword baked, beef, comfort food, easy, family dinner, potluck, taco tuesday

How do you keep stuffed shells from getting mushy?

Undercook the shells slightly before stuffing them. They’ll continue to cook in the oven so this will help them not get mushy.

Drain the shells while they are still a little firm and run them under cold water to prevent any carry over cooking.

3 stuffed shells with taco filling on a table

Can I make taco stuffed shells ahead of time?

Yes! Assemble the shells up to a day ahead. Cover the baking dish and refrigerate until you are ready to bake. Add a few minutes to the baking time since the casserole will be cold.

You can also freeze them. Prepare them but don’t bake them. We freeze them in a 9×13 or 8×8 foil pan, depending on how many shells we have. Wrap in plastic wrap, then again in foil.

You can freeze stuffed shells for up to 6 weeks. Thaw the casserole overnight in the fridge before baking.

What to Serve with this Mexican Casserole

With this hearty main dish, you can serve one or two of the following:

Frequently Asked Questions

Can I use ground turkey instead of ground beef?

Yes. Prepare the casserole the same way, using a lean ground turkey.

Can I use black beans instead of refried beans?

Yes, you can replace the refried beans with drained and rinsed black beans, but the filling won’t be quite as creamy and won’t hold together as well.

What toppings are good on taco stuffed shells?

Use the same toppings you love on tacos: sour cream, salsa, cilantro, green onions, avocado, guacamole, pico de gallo or pickled jalapeños.
I like putting several toppings on the table and letting everyone finish their own shells. It’s an easy way to keep the casserole mild while still giving anyone who wants more heat plenty of options.