There’s something wonderfully comforting about a dish that blends two family favourites into one irresistible bake, and these Taco Stuffed Shells do exactly that. I first made them years ago when my children were growing up. They always gobbled them up with delight — a sure sign that this Tex‑Mex‑meets‑pasta creation is a keeper.
Instead of traditional taco shells, tender jumbo pasta shells are filled with a hearty, flavour‑packed taco beef mixture made with seasoning, salsa, taco sauce, jalapeño, sour cream, and plenty of cheese. It’s all baked under more sauce, more cheese, and a crunchy layer of crushed tortilla chips — because tacos always need a bit of crunch.
This easy, family‑friendly recipe is perfect for busy weeknights, potlucks, or anytime you’re craving something cozy, cheesy, and satisfying. Add your favourite taco toppings — sour cream, lettuce, tomatoes, spring onions, olives — and you’ve got a fun, customizable meal that both children and adults adore.
without any toppings 
- 6 ounces (170g) jumbo pasta shells
- 3/4 pound (340g) lean ground beef
- 1 small onion, peeled and minced
- 1/2 cup (140g) taco sauce
- 1/2 cup (115g) tomato salsa (you pick the strength)
- 1/2 envelope of taco seasoning mix (See notes to make your own)
- 3 TBS sour cream
- 1 green jalapeno chili, trimmed, deseeded and minced
- 2 cups (200g) shredded jack or medium/mild cheddar cheese
- 1 small bag of tortilla chips crushed
- Your favourite Taco toppings to serve
- You can find the jumbo pasta shells in the pasta section of the grocery store. I buy the ones that are in a box so that they are not broken. You could also stuff the filling into large pasta tubes for a different approach.
- You could also use lean ground turkey or chicken, or even ground sausage meat. I buy my ground beef from the farm. It is locally sourced, very lean and grass fed.
- You can find the taco sauce, salsa and taco seasoning in the Tex Mex section of the grocery store. You can also make your own Taco seasoning if you wish. I have added instructions and ingredients to do so to the recipe notes.
- I use full fat sour cream.
- The Jalapeno chili is optional. If you don't want anything spicy at all, leave it out.
- I used a mix of shredded Jack and medium white cheddar cheeses.
- You can use any kind of Doritos/Tortilla chips or even corn chips. Kids like it when you use flavored ones like the Cool Ranch ones.
- We topped with sour cream, chopped tomatoes, chopped peppers, lettuce, spring onions, black olives and additional cheese.
- Cook your pasta shells according to the package directions in lightly salted boiling water. Drain well, rinse with cold water and drain again. Set aside. (Rinsing them helps to keep them from sticking together. You can also toss them with a tiny bit of oil to help keep them from sticking.)
- Preheat the oven to 180*C/350*F/ gas mark 4.
- While the pasta shells are cooking add the ground beef to a skillet along with the onion and green chili. Dry scramble over medium high heat until cooked through and starting to brown. Remove from the heat and set aside. (If you want you can add a tiny touch of oil or cooking spray to the pan.)
- Whisk the taco seasoning, taco sauce and salsa together in a bowl. Stir 3/4 cup of this mixture into the ground beef, along with half the cheese. (Set aside the remaining sauce for later.)
- Butter an 8 by 12 inch baking dish. (Alternately you can spray with some cooking spray.)
- Spread half of the remaining enchilada sauce/salsa mixture into the bottom of the dish. (Smooth it out to cover with the back of a metal spoon.)
- Stuff the shells with the meat mixture and place them into the baking dish. (Snuggle them in next to each other.)
- Pour the remaining enchilada sauce/salsa mixture over top. Sprinkle with the remaining cheese.
- Sprinkle the crushed tortilla chips over all. (Sprinkle and spread everything evenly so each has a bit on top.)
- Cover with foil and bake for 15 minutes. Uncover and bake for a further 10 to 15 minutes until the cheese is melted and bubbly.
- Serve hot with your favourite taco toppings. (We like sour cream, shredded lettuce, green onions, chopped peppers, additional cheese and sometimes a spritz of taco sauce or green Tabasco.)
1. Don’t overcook the pasta shells
Cook the jumbo shells just until tender, then rinse with cold water to stop the cooking and keep them easy to handle without tearing.
2. Dry‑scramble the beef for best texture
Cooking the beef, onion, and jalapeño until browned and moisture has evaporated gives you a richer, more flavourful filling that won’t make the shells soggy.
3. Mix the sauce well before adding
Whisking the taco seasoning, taco sauce, and salsa together ensures the flavours are evenly distributed throughout the filling and topping.
4. Add cheese inside the filling for creaminess
Stirring half the cheese and a bit of sour cream into the meat mixture gives the filling a lovely creamy texture and helps it bind together when stuffed into the shells.
5. Layer the sauce strategically
Putting half the sauce mixture in the bottom of the baking dish prevents sticking and keeps the shells moist as they bake.
6. Don’t skip the tortilla chip topping
The crushed tortilla chips add essential crunch — a nod to classic tacos — and balance the soft pasta and creamy filling.
7. Bake covered then uncovered
Covering first helps everything heat through without drying out; uncovering at the end melts the cheese and crisps the topping beautifully.
8. Serve with fresh taco toppings
A handful of fresh toppings — lettuce, tomatoes, spring onions, sour cream, olives — adds brightness and texture, making the dish feel complete without needing a side salad.
9. Great for kids and adults alike
This is a crowd‑pleaser for all ages, making it a reliable family meal or potluck dish.
10. Make‑ahead friendly
You can prep the shells and filling ahead of time; just add the tortilla chips right before baking so they stay crisp.
WHAT MAKES THESE DIFFERENT FROM REGULAR TACOS?
Taco Stuffed Shells
All the flavors of your favorite Tacos, stuffed into jumbo pasta shells. Simple and delicious. Spicy, cheesy, meaty. What more could you ask for?
Ingredients
- 6 ounces (170g) jumbo pasta shells
- 3/4 pound (340g) lean ground beef
- 1 small onion, peeled and minced
- 1/2 cup (140g) taco sauce
- 1/2 cup (115g) tomato salsa (you pick the strength)
- 1/2 envelope of taco seasoning mix (See notes to make your own)
- 3 TBS sour cream
- 1 green jalapeno chili, trimmed, deseeded and minced
- 2 cups (200g) shredded jack or medium/mild cheddar cheese
- 1 small bag of tortilla chips crushed
- Your favourite Taco toppings to serve
Instructions
- Cook your pasta shells according to the package directions in lightly salted boiling water. Drain well, rinse with cold water and drain again. Set aside.
- Preheat the oven to 180*C/350*F/ gas mark 4.
- While the pasta shells are cooking add the ground beef to a skillet along with the onion and green chili. Dry scramble over medium high heat until cooked through and starting to brown. Remove from the heat and set aside.
- Whisk the taco seasoning, taco sauce and salsa together in a bowl. Stir 3/4 cup of this mixture into the ground beef, along with half the cheese.
- Butter an 8 by 12 inch baking dish.
- Spread half of the remaining enchilada sauce/salsa mixture into the bottom of the dish.
- Stuff the shells with the meat mixture and place them into the baking dish.
- Pour the remaining enchilada sauce/salsa mixture over top. Sprinkle with the remaining cheese.
- Sprinkle the crushed tortilla chips over all.
- Cover with foil and bake for 15 minutes. Uncover and bake for a further 10 to 15 minutes until the cheese is melted and bubbly.
- Serve hot with your favourite taco toppings.
Notes
Make Your Own Taco Seasoning: Mix together 1 TBS mild chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp oregano and 1/2 tsp of onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Store in an airtight container out of the light for up to 6 months.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
There’s something wonderfully comforting about a good breakfast sandwich, especially one that feels hearty enough to enjoy at dinner as well. These Breakfast Ciabatta Sandwiches are exactly that kind of recipe — simple, satisfying, and built on flavours we all know and love. Crisp fresh ciabatta rolls, rich pan fried eggs seasoned with smoked paprika, melty cheddar cheese, and sweet fresh tomatoes come together in a way that feels both indulgent and completely doable on even the busiest day.
I love how versatile they are. Make them for a slow weekend brunch, wrap them up for an on‑the‑go breakfast, or prepare a batch for dinner when you are looking for something quick to make and yet warm and delicious at the same time. This is everyday cooking at its best: unfussy ingredients, quick assembly, and a result that tastes like you put far more effort into it than you actually did.
If you’re craving a meal that’s comforting, portable, and endlessly customizable, these ciabatta sandwiches are about to become a favourite.
- 1 tsp light olive oil
- 2 large free range eggs
- fine sea salt and freshly ground black pepper
- 1/2 tsp smoked paprika (known as Pimenton)
- 2 fresh ciabatta rolls, split
- softened butter to spread
- 4 large ripe tomato slices, sprinkled lightly with salt
- 4 slices of strong cheddar cheese
- I use light olive oil because it is healthier than canola or other oils.
- I buy my eggs fresh from Peltons which is a chicken farm up the mountain from me.
- Pimenton is a Spanish type of smoked paprika with a lovely flavor. A little bit goes a long way.
- Use the freshest rolls you can get.
- I like strong cheddar because I love the flavor of it, but you can use any type of cheddar you wish to use. I wouldn't use the plastic wrapped process cheese myself, but you do you.
- Heat the oil in a large non-stick skillet over medium heat. (Hot oil makes a difference, the egg should start cooking as soon as you add it to the pan.)
- Once it is hot, swirl it once to coat the pan and break in the eggs into it. Break the yolks with a fork or a knife. Season with some salt and pepper and a generous sprinkle of the Pimenton. (You could leave the yolks whole, but runny yolks make for messy eating.)
- Cook until the edges are a bit ruffled and golden and the egg has begun to set. Flip over and cook the other side, seasoning with a bit more Pimenton. Set aside and keep warm. (I like the edges to get a bit brown as well.)
- Heat the grill/broiler on your stove/oven to high. (Make sure the rack is only about 6 inches from the source of heat.)
- Spread the cut sides of the ciabatta with a small portion of softened butter and pop them under the grill to toast lightly. (Keep an eye on them so that they don't burn.)
- Remove the roll tops and set aside.
- Place two slices of tomato on each roll bottom and cover with the sliced cheese. Pop back under the grill just to melt the cheese. (Pat the tomato dry first with some paper towels so nothing gets soggy.)
- Place the bottoms onto each of two serving plates. Top each with one of the eggs, top side up, and then cap with the toasted tops of the ciabatta rolls. (yummy yummy)
- Tuck in and enjoy!
Use the best ingredients you can find
This sandwich is only as good as what you put into it. Great ingredients, kept simple, make all the difference.
Choose ripe, flavorful tomatoes
Fresh tomatoes at their peak bring sweetness and juiciness. I like to keep my tomatoes at room temperature. This is one fruit which will ripen to perfection at room temperature.
Don’t skip the smoked paprika (pimenton)
A tiny sprinkle adds smoky, sweet depth and ties the whole sandwich together. It’s one of the main flavorings in chorizo, and a little goes a long way.
Use strong cheddar for maximum flavor
Strong cheddar stands up beautifully to the smoky paprika and juicy tomatoes. I prefer it for its depth and believes it’s one of the best cheeses for this sandwich.
Toast the ciabatta just on the cut sides
This gives you that perfect contrast: soft and chewy inside, crisp edges outside. The author loves the crunch from grilling the cut sides only.
Butter is optional — adjust to your taste
A thin smear of softened butter adds richness, but the sandwich works perfectly well without it if you prefer a lighter bite.
Season the eggs generously
Breaking the yolks and seasoning with salt, pepper, and pimenton on both sides ensures full flavor throughout the egg layer.
Melt the cheese fully for the best texture
After adding tomato and cheddar to the toasted ciabatta bottoms, pop them back under the grill just long enough to melt the cheese into a gooey, savory layer.
Add fresh rocket/arugula for extra brightness
Adding crisp rocket leaves adds a fresh, peppery lift that complements the smoky and savory elements beautifully.
Serve immediately for peak enjoyment
This sandwich is all about warm eggs, melty cheese, and crisp‑edged bread — enjoy it right away for the best experience.
.JPG "Breakfast For Dinner Ciabatta")
.JPG "Breakfast For Dinner Ciabatta")
Breakfast Ciabatta
I have fallen in love with these simple and yet very delicious breakfast sandwiches.
Ingredients
- 1 tsp light olive oil
- 2 large free range eggs
- fine sea salt and freshly ground black pepper
- 1/2 tsp smoked paprika (known as Pimenton)
- 2 fresh ciabatta rolls, split
- softened butter to spread
- 4 large ripe tomato slices, sprinkled lightly with salt
- 4 slices of strong cheddar cheese
Instructions
- Heat the oil in a large non-stick skillet over medium heat.
- Once it is hot, swirl it once to coat the pan and break in the eggs into it. Break the yolks with a fork or a knife. Season with some salt and pepper and a generous sprinkle of the Pimenton.
- Cook until the edges are a bit ruffled and golden and the egg has begun to set. Flip over and cook the other side, seasoning with a bit more Pimenton. Set aside and keep warm.
- Heat the grill/broiler on your stove/oven to high.
- Spread the cut sides of the ciabatta with a small portion of softened butter and pop them under the grill to toast lightly.
- Remove the roll tops and set aside.
- Place two slices of tomato on each roll bottom and cover with the sliced cheese. Pop back under the grill just to melt the cheese.
- Place the bottoms onto each of two serving plates. Top each with one of the eggs, top side up, and then cap with the toasted tops of the ciabatta rolls.
- Tuck in and enjoy!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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