Taco Stuffed Shells

Taco Stuffed Shells

91
JenniferLL 1

"Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!"

Ingredients

1 h 20 m servings 361 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 957 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
  2. Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
  3. Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
  4. Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

91
  1. 128 Ratings

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Most helpful

This recipe was very good. I omitted the green onion and sour cream. I added grated cheddar cheese to the top on the last ten minutes of baking. Also, I may have lost my mind, but I couldn't fin...

Most helpful critical

I made these tonight, with plenty of left overs...I really wanted to like this recipe, however it just lacked flavor, nothing special. If I make it again, I will add cumin to the meat, and mayb...

This recipe was very good. I omitted the green onion and sour cream. I added grated cheddar cheese to the top on the last ten minutes of baking. Also, I may have lost my mind, but I couldn't fin...

I made these tonight, with plenty of left overs...I really wanted to like this recipe, however it just lacked flavor, nothing special. If I make it again, I will add cumin to the meat, and mayb...

This recipe was yummy. I think that if I were to make it again I would not bake it for 40 minutes. The shells were a little crispy. I guessed and put the oven at 350 since it was not noted on...

Oh. My. God. So. Freaking. Good. I haven't tried a recipe on this site in quite awhile and...yeah, this totally exceeded my expectations. I cooked the onions in with the beef and etc instead of ...

Burnt my mouth cause I couldnt wait to taste, smelled too good cooking! Perfect as is, I only added crushed tortilla chips for serving to give a little crunch to the bite.

Nice offering for the weekend crowd. I made it ahead, added 1/4 cup water to the bottom so it would not stick and popped it in the oven until it bubbled. Easy to serve, as it has individual po...

I have a different version. I warm the beans with a tab of butter that I sauteed onions in--add 1 cup of mex cheese. stuffed shells. Used the ground beef mixture with 2 cans drained chopped t...

The family agreed this was a keeper, however next time I will not use quite so much salsa. My kids kept putting the extra meat filling on tortillas and eating it as a burito.

Pretty good. The major change I made was to use enchilada sauce in place of the salsa. I also used my own seasonings instead of packaged taco seasoning and water mix. I somehow forgot to add ...