Easy Taco Stuffed Shells (Cheesy Tex‑Mex Pasta Bake)

 

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 

The last time I made these Taco Stuffed Shells was back in 2001 when my oldest and youngest sons had come over to the UK to visit me. They gobbled them up. This was always a favorite of my youngest son and uses large pasta shells instead of the traditional Taco Shells. This recipe is a fun twist on something familiar. 

As a family we have always been very keen on Mexican flavours.  This recipe comes from the pages of  my Big Blue Binder, which is a vinyl binder filled with recipes that I have collected through the years. Recipes collected from family, friends, newspapers and magazines. 

It is stuffed to overflowing and contains all of my favorites and tried and trues having been collected over more than 50 years of time. It has been around the world with me and is one of my treasures.

For this recipe you create a delicious spicy meat sauce, with taco seasoning, taco sauce, salsa, onion, jalapeno peppers and lean ground beef. I like to stir in a bit of sour cream and some cheese as well which gives it a touch of creaminess. I stuff this mixture into cooked large pasta shells. (I love the large pasta shells. They are great stuffed with just about anything!)

Whatever you enjoy on a taco, you can enjoy on top of these!  Today it was sour cream, shredded lettuce, chopped spring onions, grated cheese (I know more cheese!), chopped tomatoes and sliced black olives! There really is no limit to what you can add as a topping.

These are delicious. You could serve a salad on the side, but because of the salad-like toppings we never really bother. This really is an old family favorite that we always enjoy!

 

INGREDIENTS NEEDED

TO MAKE

TACO STUFFED SHELLS

Simple ingredients put together in the most delicious way.

• 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

 

NOTES ON INGREDIENTS

• 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.

 

HOW TO MAKE TACO STUFFED SHELLS

These are very simple to make. No special skills required! 

1. 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.)
2. Preheat the oven to 180*C/350*F/ gas mark 4.
3. 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.)
4. Whisk the taco seasoning, enchilada 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.)
5. Butter an 8 by 12 inch baking dish. (Alternately you can spray with some cooking spray.)
6. 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.)
7. Stuff the shells with the meat mixture and place them into the baking dish. (Snuggle them in next to each other.)
8. Pour the remaining enchilada sauce/salsa mixture over top. Sprinkle with the remaining cheese.
9. Sprinkle the crushed tortilla chips over all. (Sprinkle and spread everything evenly so each has a bit on top.)
10. 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.
11. 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.)

 

HINTS & TIPS

FOR PERFECT TACO STUFFED SHELLS

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.

 

FREQUENTLY ASKED QUESTIONS

WHAT MAKES THESE DIFFERENT FROM REGULAR TACOS?

Instead of traditional taco shells, this recipe uses large pasta shells that are stuffed and baked, giving you all the taco flavour in a fun, comforting pasta form.

WHAT'S IN THE FILLING?

The filling is a spicy, creamy taco-style mixture made with lean ground beef, onion, jalapeño, taco seasoning, taco sauce, salsa, sour cream, and cheese.

CAN THESE BE PREPARED AHEAD OF TIME?

Yes — the shells can be cooked and the filling made ahead. Stuff them, cover tightly, and refrigerate. Add the crushed tortilla chips just before baking so they stay crunchy (crunch is essential for tacos!)

WHAT TOPPINGS GO BEST WITH TACO STUFFED SHELLS?

 Anything you’d put on a taco works beautifully here: sour cream, shredded lettuce, spring onions, chopped tomatoes, grated cheese, and sliced black olives.

WILL I NEED TO SERVE  A SIDE DISH?

Not necessarily — because the shells are topped with fresh “taco-style” toppings, they’re already quite complete. A simple salad is optional 

ARE THESE KID FRIENDLY?

Absolutely. Children love them — and adults do too! The flavours are familiar, comforting, and fun to eat.

CAN I ADJUST THE SPICE LEVEL?

 Yes — simply reduce or omit the jalapeño, choose a mild salsa, or use a mild taco seasoning. For extra heat, add more jalapeño or a splash of hot sauce.

CAN I USE A DIFFERENT CHEESE?

A jack or cheddar blend is recommended, but any good melting cheese works well — Monterey Jack, Colby, or even mozzarella for a milder version.

WHY DO YOU ADD CRUSHED TORTILLA CHIPS ON TOP?

They add a crunchy taco-like texture, which balances the creamy filling and soft pasta shells — a key part of the dish’s charm.

CAN I FREEZE TACO STUFFED SHELLS?

Yes — assemble the shells without the tortilla chips, freeze, then add the chips just before baking. This keeps the topping crisp. Just assemble, pack into a freezer container, label, date, and freeze. They will keep frozen for about 6 months.  To use thaw in the refrigerator overnight and then proceed as per the recipe when you are ready to cook.

 

A FEW OTHER TEX MEX STYLE RECIPES TO ENJOY

I have been a lover of Tex Mex flavors since the 1980's when I started making my own tortillas an enchiladas. Here are a few other recipes you might enjoy along that line!

7-LAYER MEXICAN DIP - This crowd‑pleasing 7 Layer Mexican Dip is the ultimate party snack — a colourful stack of creamy refried beans, spiced sour cream and cream cheese, cool guacamole, chunky salsa, crisp lettuce, sharp cheddar, spring onions, and briny black olives. Every scoop delivers a perfect mix of textures and Tex‑Mex flavours, making it a guaranteed hit at any gathering. It’s easy to assemble, always disappears quickly, and brings a festive burst of flavour to the table.

CHICKEN FAJITAS - These Chicken Fajitas are a vibrant, Tex‑Mex inspired skillet supper where tender strips of marinated chicken meet soft sautéed peppers and onions for a dish that practically sings with flavor. A quick lime‑and‑green‑Tabasco marinade infuses the chicken with bright heat and spice , while a final melt of Tex‑Mex cheese adds just the right touch or richness. Wrapped in warm tortillas with creamy avocado and sweet chopped tomato for contrast , these fajitas are simple, satisfying, and a little different from the usual—yet even more delicious.

 

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Yield: 4 servings

Author: Marie Rayner

Taco Stuffed Shells

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

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

1. 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.
2. Preheat the oven to 180*C/350*F/ gas mark 4.
3. 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.
4. Whisk the taco seasoning, enchilada sauce and salsa together in a bowl. Stir 3/4 cup of this mixture into the ground beef, along with half the cheese.
5. Butter an 8 by 12 inch baking dish.
6. Spread half of the remaining enchilada sauce/salsa mixture into the bottom of the dish.
7. Stuff the shells with the meat mixture and place them into the baking dish.
8. Pour the remaining enchilada sauce/salsa mixture over top. Sprinkle with the remaining cheese.
9. Sprinkle the crushed tortilla chips over all.
10. 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.
11. 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.

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