Oh heck yes—here’s a cozy, crowd-pleasing taco-stuffed jumbo shells situation. It’s like taco night and baked pasta fell in love. 🌮❤️🍝
Taco-Stuffed Jumbo Pasta Shells
Ingredients
- 20–24 jumbo pasta shells
- 1 lb ground beef (or turkey/chicken)
- 1 packet taco seasoning (or 2 tbsp homemade)
- ¾ cup water
- 1 cup salsa (mild–hot, your call)
- 1 cup canned black beans, rinsed
- 1 cup corn (canned or frozen)
- 1 ½ cups shredded cheese (cheddar, Mexican blend, or Monterey Jack)
- 1 cup enchilada sauce or taco sauce
- Salt & pepper to taste
Optional toppings: sour cream, green onions, cilantro, avocado, jalapeños
Instructions
- Cook the shells
Boil shells in well-salted water until just al dente. Drain and lay them out so they don’t stick. - Make taco filling
Brown the meat in a skillet over medium heat. Drain excess fat.
Add taco seasoning and water; simmer 2–3 minutes until thick.
Stir in salsa, beans, corn, and 1 cup of the cheese. Taste and adjust seasoning. - Assemble
Spread half the enchilada sauce in the bottom of a greased baking dish.
Spoon filling generously into each shell and arrange them open-side up.
Pour remaining sauce over shells and sprinkle with remaining cheese. - Bake
Cover with foil and bake at 375°F (190°C) for 20 minutes.
Uncover and bake another 10–15 minutes until bubbly and lightly browned. - Finish & serve
Rest 5 minutes, then go wild with toppings.
Variations (very worth it)
- Creamy version: Mix ½ cup sour cream or cream cheese into the filling
- Chicken taco shells: Use shredded rotisserie chicken + taco seasoning
- Vegetarian: Swap meat for extra beans + sautéed peppers & onions
- Crunch factor: Top with crushed tortilla chips right before serving
If you want, I can turn this into a slow-cooker version, freezer meal, or spicy Tex-Mex upgrade.
