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Three stuffed taco shells served on a white plate, garnished with sour cream and sliced green onions. A baking dish of remaining stuffed shells is in the background.

Cheesy Taco Stuffed Shells

Chrysti Benner
These cheesy taco stuffed shells make the perfect family-friendly weeknight meal! You'll love the creamy filling, sauce, and melted cheese topping!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Mexican
Servings 6 Servings
Calories 727 kcal

Equipment

Ingredients
  

  • 12 ounces jumbo pasta shells
  • 1 pound ground beef
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 packet taco seasoning
  • 1/2 cup water
  • 1 cup ricotta cheese (or 7.5 ounces whipped chive cream cheese)
  • 2 cups shredded Colby Jack or Cheddar cheese (divided)
  • 1/4 cup chopped fresh cilantro (optional)
  • 2 cups taco sauce (divided)
  • 1/2 cup sour cream (optional, for serving)
  • Sliced green onions (optional, for serving)

Instructions
 

  • Preheat oven to 350F.
  • Cook the pasta shells according to package directions. Set shells aside to cool and drain on a paper towel.
  • Brown the ground beef with onions in a large skillet over medium-high heat, crumbling it as it cooks. When cooked through, drain any excess grease if necessary, then return the beef and onions to the skillet.
  • Add minced garlic and stir until fragrant, about 30-60 seconds.
  • Add taco seasoning and water to the beef, simmering for about 2 minutes to allow the sauce to thicken a bit.
  • Remove skillet from heat and add ricotta cheese (or cream cheese), 1 cup of shredded cheese, and cilantro (if using). Stir to combine.
  • Spread 1 cup of taco sauce on the bottom of a 9x13 inch dish.
  • Stuff each pasta shell with meat mixture. Place shells in the pan, with the open side up.
  • Drizzle remaining taco sauce evenly over the shells, then sprinkle the remaining 1 cup of shredded cheese over the top of the shells.
  • Cover dish with foil and bake for 20-25 minutes.
  • Remove foil and return shells to the oven, uncovered, for about 5-10 minutes more.
  • When ready to serve, garnish with sour cream and green onions, if desired.

Notes

  • I always recommend shredding your own cheese, if possible. It melts so much better! But if you're short on time, you can use a bag of shredded cheese.
  • Feel free to garnish as desired with sour cream, sliced green onions, sliced avocado, pico de gallo, or whatever sounds good to you!
  • If you don't want to use taco sauce, you can opt for enchilada sauce or salsa instead.
  • Adjust the spice level by choosing a different variety of taco sauce (mild, medium, hot). You can also use Pepper Jack cheese for a little more heat.
Recipe adapted from The Girl Who Ate Everything

Nutrition

Serving: 1gCalories: 727kcalCarbohydrates: 54gProtein: 38gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 128mgSodium: 1070mgPotassium: 488mgFiber: 4gSugar: 9gVitamin A: 1335IUVitamin C: 4mgCalcium: 439mgIron: 3mg
Keyword cheesy taco stuffed shells, easy Mexican stuffed shells recipe, Mexican stuffed shells, stuffed shells variations, stuffed shells with taco filling, taco stuffed shells, taco tuesday ideas
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