Taco Stuffed Shells: A Flavor Fiesta in Every Bite!

Are you ready to ditch the same old taco Tuesday routine? Then, gather ’round, amigos, because we’re about to embark on a culinary adventure that combines the comfort of pasta with the zesty flavors of tacos. Get ready for Taco Stuffed Shells – a dish that’s as fun to make as it is to devour!

These aren’t your grandma’s stuffed shells. We’re taking those jumbo pasta shells and filling them to the brim with a flavorful, seasoned ground beef taco filling. Then, we’re smothering them in a rich and creamy cheese sauce, and baking them to golden, bubbly perfection. The result? A dish that’s sure to become a family favorite.

Why Taco Stuffed Shells Are a Must-Try:

* **Flavor Explosion:** The combination of taco-seasoned ground beef, creamy cheese sauce, and perfectly cooked pasta is a flavor explosion in every bite.
* **Easy to Make:** Despite looking impressive, these shells are surprisingly easy to make. With simple ingredients and straightforward instructions, you can have a delicious meal on the table in no time.
* **Customizable:** This recipe is incredibly versatile. Feel free to customize the filling with your favorite taco toppings, like corn, black beans, or diced tomatoes.
* **Crowd-Pleaser:** Whether you’re hosting a casual get-together or a family dinner, Taco Stuffed Shells are guaranteed to be a hit.
* **Make-Ahead Friendly:** Prepare the shells ahead of time and bake them just before serving. This makes them perfect for busy weeknights or potlucks.

## Let’s Get Cooking: The Ultimate Taco Stuffed Shells Recipe

**Yields:** 6-8 servings
**Prep time:** 30 minutes
**Cook time:** 30 minutes

### Ingredients:

**For the Taco Meat Filling:**

* 1 pound ground beef
* 1 medium onion, chopped
* 1 packet taco seasoning
* 1/2 cup water
* 1 (15 ounce) can tomato sauce
* 1 (15 ounce) can black beans, rinsed and drained (optional)
* 1 (11 ounce) can corn, drained (optional)
* 1/2 cup salsa (optional)

**For the Pasta:**

* 1 (12 ounce) box jumbo pasta shells

**For the Cheese Sauce:**

* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 3 cups milk
* 2 cups shredded cheddar cheese
* 1 cup shredded Monterey Jack cheese
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

**For Topping (optional):**

* Shredded lettuce
* Diced tomatoes
* Sour cream
* Guacamole
* Chopped cilantro
* Green onions
* Hot sauce

### Equipment:

* Large pot
* Large skillet
* 9×13 inch baking dish
* Whisk
* Mixing bowls

### Instructions

**Get Started:**

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. This will prevent the shells from sticking.

**Cook the Pasta:**

2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions, until al dente. You want them to be cooked through but still firm enough to hold their shape. Slightly undercooking them is better, as they will continue to cook in the oven.
3. Drain the pasta shells well and set aside. You can toss them with a little olive oil to prevent them from sticking together.

**Make the Taco Meat Filling:**

4. In a large skillet, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks.
5. Drain off any excess grease. Nobody wants greasy taco shells!
6. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
7. Stir in the taco seasoning, water, and tomato sauce. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. This allows the flavors to meld together beautifully.
8. If desired, stir in the black beans, corn, and salsa. These are optional, but they add extra flavor and texture to the filling. Consider adding a can of drained diced tomatoes for a similar effect.

**Prepare the Cheese Sauce:**

9. In a medium saucepan, melt the butter over medium heat.
10. Whisk in the flour and cook for 1 minute, stirring constantly. This creates a roux, which will thicken the sauce.
11. Gradually whisk in the milk, making sure to smooth out any lumps. Continue whisking until the sauce is smooth and begins to thicken.
12. Bring the sauce to a simmer, then reduce the heat to low. Simmer for 2-3 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
13. Remove the saucepan from the heat and stir in the cheddar cheese, Monterey Jack cheese, salt, and pepper. Stir until the cheese is melted and the sauce is smooth and creamy.

**Assemble the Taco Stuffed Shells:**

14. Spoon about 2-3 tablespoons of the taco meat filling into each cooked pasta shell. Be generous! We want these shells to be bursting with flavor.
15. Arrange the stuffed shells in the greased baking dish, side by side.
16. Pour the cheese sauce evenly over the stuffed shells, making sure to cover them completely. This ensures that they stay moist and flavorful during baking.

**Bake the Taco Stuffed Shells:**

17. Cover the baking dish with aluminum foil. This will prevent the shells from drying out.
18. Bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese sauce is bubbly and golden brown. Keep a close eye on them during the last 10 minutes to prevent burning.
19. Remove the baking dish from the oven and let it cool for a few minutes before serving.

**Garnish and Serve:**

20. Top the Taco Stuffed Shells with your favorite taco toppings, such as shredded lettuce, diced tomatoes, sour cream, guacamole, chopped cilantro, green onions, and hot sauce. Get creative and have fun!
21. Serve immediately and enjoy the delicious fiesta in every bite!

## Tips and Tricks for Perfect Taco Stuffed Shells:

* **Don’t Overcook the Pasta:** The pasta shells should be cooked al dente to prevent them from becoming mushy during baking. Slightly undercooking them is better than overcooking them.
* **Season the Taco Meat Well:** Don’t be afraid to use plenty of taco seasoning to flavor the ground beef. You can also add other spices, like chili powder, cumin, or paprika, to enhance the flavor.
* **Make the Cheese Sauce Smooth:** Whisk the flour and butter together thoroughly to create a smooth roux. This will prevent lumps from forming in the cheese sauce. If you do get lumps, you can strain the sauce through a fine-mesh sieve.
* **Don’t Overbake the Shells:** Overbaking can dry out the pasta and make the cheese sauce tough. Bake until the cheese sauce is bubbly and golden brown, but not burnt.
* **Use Freshly Grated Cheese:** Freshly grated cheese melts more smoothly than pre-shredded cheese. If you have the time, grating your own cheese will result in a creamier cheese sauce.
* **Customize the Filling:** Get creative with the taco meat filling! Add your favorite taco toppings, like corn, black beans, diced tomatoes, olives, or jalapenos. You can also use ground turkey or chicken instead of ground beef.
* **Add a Layer of Refried Beans:** Spread a thin layer of refried beans on the bottom of the baking dish before adding the stuffed shells. This will add extra flavor and texture to the dish.
* **Spice it Up:** Add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce for a spicy kick.
* **Use Different Types of Cheese:** Experiment with different types of cheese in the cheese sauce. Pepper jack cheese, Mexican blend cheese, or even a little bit of cream cheese can add unique flavor.

## Variations on Taco Stuffed Shells:

* **Chicken Taco Stuffed Shells:** Substitute ground beef with ground chicken or shredded cooked chicken. Use a chicken taco seasoning blend for extra flavor.
* **Vegetarian Taco Stuffed Shells:** Omit the ground beef and add extra vegetables to the filling, such as diced bell peppers, zucchini, or mushrooms. You can also add crumbled tofu or a vegetarian ground meat substitute.
* **Spicy Taco Stuffed Shells:** Add a pinch of cayenne pepper or a few dashes of hot sauce to the taco meat filling or the cheese sauce. You can also use jalapenos or serrano peppers for extra heat.
* **Creamy Taco Stuffed Shells:** Add a dollop of sour cream or cream cheese to each shell before topping with cheese sauce. This will make the shells extra creamy and decadent.
* **Enchilada Stuffed Shells:** Use enchilada sauce instead of tomato sauce in the taco meat filling. Top the shells with enchilada sauce instead of cheese sauce, and sprinkle with shredded cheese before baking.
* **Seafood Taco Stuffed Shells:** Substitute the ground beef for cooked shrimp, crabmeat, or fish. Season with taco seasoning or seafood seasoning.

## Serving Suggestions:

Taco Stuffed Shells are a complete meal on their own, but you can also serve them with a side dish or two to round out the meal. Here are a few suggestions:

* **Mexican Rice:** A classic side dish that pairs perfectly with tacos. Use long grain rice or Spanish rice.
* **Refried Beans:** Another classic Mexican side dish that’s creamy and flavorful.
* **Guacamole and Chips:** A crowd-pleasing appetizer or side dish.
* **Salsa and Tortilla Chips:** Another easy and delicious appetizer or side dish.
* **Mexican Street Corn Salad:** A flavorful and refreshing salad that’s perfect for summer.
* **Simple Salad:** A simple green salad with a light vinaigrette dressing.

## Make-Ahead Instructions:

Taco Stuffed Shells are a great make-ahead meal. You can assemble the shells up to 24 hours in advance and store them in the refrigerator. Cover the baking dish tightly with plastic wrap or aluminum foil.

When you’re ready to bake the shells, remove them from the refrigerator and let them sit at room temperature for 30 minutes. Preheat the oven to 375°F (190°C) and bake as directed.

You can also freeze Taco Stuffed Shells for longer storage. Assemble the shells and freeze them in the baking dish. Once frozen, wrap the baking dish tightly with plastic wrap and then with aluminum foil. Frozen stuffed shells can be stored for up to 3 months.

To bake frozen stuffed shells, thaw them in the refrigerator overnight. Then, bake as directed. You may need to add a few minutes to the baking time to ensure that the shells are heated through.

## Storage Instructions:

Leftover Taco Stuffed Shells can be stored in the refrigerator for up to 3 days. Store them in an airtight container.

To reheat leftover stuffed shells, you can microwave them, bake them in the oven, or heat them in a skillet. Microwaving is the quickest method, but it can make the pasta slightly mushy. Baking in the oven will help to retain the pasta’s texture.

## Nutritional Information (approximate):

* Calories: 450-550 per serving (depending on toppings)
* Protein: 25-35 grams
* Fat: 25-35 grams
* Carbohydrates: 30-40 grams

## Conclusion:

Taco Stuffed Shells are a fun, flavorful, and easy-to-make dish that’s sure to become a family favorite. With simple ingredients and straightforward instructions, you can have a delicious meal on the table in no time. So, ditch the same old taco Tuesday routine and give these shells a try. You won’t be disappointed!

Get ready to experience a fiesta of flavors in every single bite. Enjoy!