Taco Stuffed Shells

User Reviews

5.0

18 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    30 mins

  • Total Time

    1 hr

  • Servings

    6 people

  • Calories

    546 kcal

  • Course

    Main Course

  • Cuisine

    American

Taco Stuffed Shells

These Taco Stuffed Shells have a cheesy beef filling with diced tomatoes, salsa, and your favorite taco toppings.

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Ingredients

Servings
  • 18-20 jumbo pasta shells boil extra in case some break
  • 1 lb. ground beef
  • 3 cloves garlic minced
  • ¼ cup beef broth can sub chicken broth or water
  • 1 oz. packet taco seasoning
  • 10 oz. diced tomatoes with green chilies undrained
  • 1 cup ricotta cheese
  • ¼ cup sour cream
  • 1 ½ cups cheddar cheese shredded and divided
  • 1 ½ cups Monterey jack cheese shredded and divided
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 teaspoon dried oregano
  • 16 oz. salsa
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Instructions

  1. Preheat oven to 375°.
  2. Boil shells in salted water for 1 minute less than al dente, set a timer to avoid overcooking them. Drain once cooked and gently rinse with cold water until the water on the bottom comes out cool. Set aside.
  3. Cook and crumble the ground beef over medium-high heat until softened and nearly cooked through, about 7 minutes. Add the garlic and cook for 1-2 more minutes, or until the beef is cooked. Drain grease well.
  4. Reduce heat to medium and add the beef broth, undrained diced tomatoes, and taco seasoning. Stir until well combined and thickened slightly. Set aside and let cool slightly.
  5. In a large bowl, combine the ricotta cheese, sour cream, half of the cheddar, half of the Monterey jack, salt, pepper, and oregano. Add the meat mixture and stir to combine.
  6. Add half of the salsa to the bottom of a 9 x 13-inch casserole dish (or a round 12-inch oven-safe skillet).
  7. Use a spoon to fill each pasta shell with the filling mixture and place it in the baking dish.
  8. Add the remaining salsa, then top with remaining cheddar and Monterey jack cheese.
  9. Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. Top with your favorite taco toppings (see notes for suggestions), and serve!

Notes

  • Optional Toppings: Cilantro, diced avocado, black beans, diced tomatoes, Fritos or Doritos, shredded lettuce, black olives, and sour cream!
  • Pro Tips
  • Storage
  • Make Ahead Method
  • Nutritional facts are based on 3 shells per person and is an estimate. This recipe makes about 18 shells total, or 6 servings.
  • Boil extra shells in case some break during the boiling or draining process.
  • Shred the cheese from a block instead of using packaged shredded cheese. It will melt and taste much  better. I use Cracker Barrel Yellow Cheddar and Cabot Monterey Jack Cheese for this recipe.
  • Any kind of salsa works great for this recipe, I actually like this super affordable and easy to find Pace salsa. You can also make my homemade salsa recipe.
  • 1 cup of enchilada sauce can be used along with 1 cup of salsa if desired. (Instead of 2 cups of salsa.)
  • Refried beans can be spread on the bottom of the baking dish as well, before the salsa.
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Assemble and refrigerate up to 1 day ahead of time. Add 10 minutes to covered baking time.
  • Assemble and freeze for up to 3 months. Let it fully thaw in the fridge and add 10 minutes to covered baking time.

Nutrition Information

Show Details
Calories 546kcal (27%) Carbohydrates 31g (10%) Protein 39g (78%) Fat 30g (46%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 127mg (42%) Sodium 1556mg (65%) Potassium 715mg (20%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1610IU (32%) Vitamin C 9mg (10%) Calcium 562mg (56%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 546 kcal

% Daily Value*

Calories 546kcal 27%
Carbohydrates 31g 10%
Protein 39g 78%
Fat 30g 46%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 127mg 42%
Sodium 1556mg 65%
Potassium 715mg 15%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 1610IU 32%
Vitamin C 9mg 10%
Calcium 562mg 56%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

18 reviews
Excellent

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