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A Taco Stuffed Pepper filled with meat and topped with cheese and taco toppings.
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Taco Stuffed Shells

These Taco Stuffed Shells have a cheesy beef filling with diced tomatoes, salsa, and your favorite taco toppings.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course, Pasta
Cuisine: American
Servings: 6 people
Calories: 546kcal
Author: Stephanie

Ingredients

  • 18-20 jumbo pasta shells boil extra in case some break
  • 1 lb. ground beef
  • 3 cloves garlic minced
  • ¼ cup beef broth can sub chicken broth or water
  • 1 oz. packet taco seasoning
  • 10 oz. diced tomatoes with green chilies undrained
  • 1 cup Ricotta cheese
  • ¼ cup sour cream
  • 1 ½ cups cheddar cheese shredded and divided
  • 1 ½ cups Monterey Jack cheese shredded and divided
  • ½ tsp Salt
  • ¼ tsp pepper
  • 1 teaspoon dried oregano
  • 16 oz. salsa
US Customary - Metric

Instructions

  • Preheat oven to 375°.
  • Boil shells in salted water for 1 minute less than al dente, set a timer to avoid overcooking them. Drain once cooked and gently rinse with cold water until the water on the bottom comes out cool. Set aside.
  • Cook and crumble the ground beef over medium-high heat until softened and nearly cooked through, about 7 minutes. Add the garlic and cook for 1-2 more minutes, or until the beef is cooked. Drain grease well.
  • Reduce heat to medium and add the beef broth, undrained diced tomatoes, and taco seasoning. Stir until well combined and thickened slightly. Set aside and let cool slightly.
  • In a large bowl, combine the ricotta cheese, sour cream, half of the cheddar, half of the Monterey jack, salt, pepper, and oregano. Add the meat mixture and stir to combine.
  • Add half of the salsa to the bottom of a 9 x 13-inch casserole dish (or a round 12-inch oven-safe skillet).
  • Use a spoon to fill each pasta shell with the filling mixture and place it in the baking dish.
  • Add the remaining salsa, then top with remaining cheddar and Monterey jack cheese.
  • Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. Top with your favorite taco toppings (see notes for suggestions), and serve!

Notes

Optional Toppings: Cilantro, diced avocado, black beans, diced tomatoes, Fritos or Doritos, shredded lettuce, black olives, and sour cream!
Pro Tips
  • Boil extra shells in case some break during the boiling or draining process.
  • Shred the cheese from a block instead of using packaged shredded cheese. It will melt and taste much  better. I use Cracker Barrel Yellow Cheddar and Cabot Monterey Jack Cheese for this recipe.
  • Any kind of salsa works great for this recipe, I actually like this super affordable and easy to find Pace salsa. You can also make my homemade salsa recipe.
  • 1 cup of enchilada sauce can be used along with 1 cup of salsa if desired. (Instead of 2 cups of salsa.)
  • Refried beans can be spread on the bottom of the baking dish as well, before the salsa.
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Make Ahead Method
  • Assemble and refrigerate up to 1 day ahead of time. Add 10 minutes to covered baking time.
  • Assemble and freeze for up to 3 months. Let it fully thaw in the fridge and add 10 minutes to covered baking time.
Nutritional facts are based on 3 shells per person and is an estimate. This recipe makes about 18 shells total, or 6 servings.

Nutrition

Calories: 546kcal | Carbohydrates: 31g | Protein: 39g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1556mg | Potassium: 715mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1610IU | Vitamin C: 9mg | Calcium: 562mg | Iron: 4mg