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Creamy Taco Stuffed Shells

A comforting dish of jumbo pasta shells stuffed with seasoned ground beef, topped with a creamy queso sauce and melted cheddar, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 560
Ingredients Method Notes

Ingredients
  

Pasta and Fillings
  • 12 ounces jumbo shell pasta
  • 1.5 pounds lean ground beef
  • 1 ounce taco seasoning
  • 0.33 cup water
  • 0.33 cup cilantro, chopped Use fresh cilantro for brightness.
Cheese and Sauce
  • 1.5 cups queso Store-bought or homemade.
  • 1 cup Cheddar cheese, grated Shred from a block for best melt.
  • Green onions, chopped For garnish.
  • Taco sauce For drizzling.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cook the jumbo shells per package directions until al dente. Drain, rinse under cool water, and let cool.
  3. In a skillet, brown the ground beef over medium heat, breaking it into small pieces.
  4. Sprinkle the taco seasoning over the beef, stir in ⅓ cup water, and simmer until the mixture thickens.
  5. Stir in chopped cilantro off the heat.
Assembly and Baking
  1. Spray a 13×9-inch casserole dish with non-stick spray and fill each shell with 1 to 1½ tablespoons of beef mixture.
  2. Place the filled shells snugly in the dish, pour 1½ cups queso over the shells, and sprinkle grated Cheddar on top.
  3. Bake for 20–25 minutes, until cheese melts and bubbles.
  4. Drizzle with taco sauce, scatter green onions, and serve hot.

Notes

To bake after freezing: assemble shells through step 7, cover tightly, and freeze. Thaw overnight in the fridge before baking.