Here’s a cheesy, flavour-packed Taco Stuffed Shells recipe — a fun Tex-Mex twist 🌮🧀
Taco Stuffed Shells
Serves: 4–6
Time: ~45 minutes
Ingredients
- 20–24 jumbo pasta shells
- 500 g (1 lb) ground beef or chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade)
- 1 cup canned corn, drained
- 1 cup canned black beans, rinsed & drained
- 1 cup salsa or enchilada sauce
- 200 g (7 oz) cream cheese, softened
- 1½ cups shredded cheddar or Mexican blend cheese
- Salt & pepper
Toppings (optional)
- Sour cream
- Chopped coriander (cilantro)
- Diced avocado
- Jalapeños
Instructions
- Cook pasta shells in salted water until just al dente. Drain and set aside.
- Brown meat in a pan with onion until cooked. Add garlic, taco seasoning, corn, beans, and salsa. Simmer 5 minutes.
- Remove from heat and stir in cream cheese until smooth.
- Spoon filling into each shell.
- Spread a little salsa or enchilada sauce in the base of a baking dish.
- Arrange stuffed shells on top and sprinkle with shredded cheese.
- Bake at 180°C / 350°F for 25–30 minutes, until bubbly and golden.
- Rest 5 minutes, then add toppings.
Variations
- Chicken Taco Shells: Use shredded rotisserie chicken
- Vegetarian: Swap meat for extra beans or lentils
- Spicy: Add chipotle or hot salsa
- Extra Saucy: Pour enchilada sauce over the top before baking
Serve With
- Mexican rice
- Simple green salad
- Tortilla chips & guacamole
Want a make-ahead, freezer-friendly, or low-carb version next?
