Picture jumbo pasta shells overflowing with a savory taco-seasoned filling of ground beef, sweet corn, hearty black beans, and melty cheese—baked in a smoky enchilada-style sauce and finished with a golden layer of melted Monterey Jack.
This Taco Stuffed Shells recipe brings together the comfort of an Italian pasta bake and the bold flavors of a Tex-Mex feast in one easy, crowd-pleasing casserole. Perfect for busy weeknights, potlucks, or feeding a hungry family, it comes together in under an hour with minimal cleanup.
Why You’ll Love This Recipe
🌮 All the classic taco flavors—stuffed into tender pasta shells
🧀 Extra cheesy, saucy, and deeply satisfying
🥣 One baking dish (plus one pot for pasta)
⏱️ Ready in about 50 minutes—faster than delivery
💸 Budget-friendly and feeds 6–8 generously
If you believe comfort food should be bold, hearty, and made with love, this dish deserves a permanent spot in your rotation.
Ingredients You’ll Need
(Serves 6–8)
For the Shells
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20–24 jumbo pasta shells (about 12 oz)
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1 tbsp olive oil
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Salt, for pasta water
For the Taco Filling
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1½ lbs (680 g) ground beef (or turkey/chicken)
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1 small yellow onion, diced
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1 (15 oz) can black beans, drained and rinsed
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1 cup frozen corn, thawed
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1 (10 oz) can diced tomatoes with green chiles (Rotel)
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1 packet (1.25 oz) taco seasoning (or 2 tbsp homemade)
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½ cup water
For the Sauce & Topping
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2 (10 oz) cans red enchilada sauce (or 2½ cups homemade)
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3 cups shredded cheese (Monterey Jack + cheddar blend)
Optional toppings: sour cream, avocado, cilantro, jalapeños, lime wedges
Pro Tips
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Cook shells just to al dente so they don’t tear when stuffing
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Use 90% lean beef to avoid excess grease
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Drain beans and corn well to keep the filling thick and flavorful
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