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Irresistible Cheesy Taco Shells

Category: Quick Bites for Every Gathering

Stuffed pasta shells loaded with taco-seasoned beef, cream cheese, and salsa. Finished with enchilada sauce and cheese. Ready in 35 minutes, serves 6.
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Clare Greco
Updated on Mon, 23 Jun 2025 12:46:22 GMT
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Irresistible Cheesy Taco Shells | homebitesbyana.com

Recipe FAQs

→ Can I prep this ahead of time?
Of course! Put it all together and chill it in the fridge up to a day before cooking. Just bake it a bit longer, about 5-10 extra minutes.
→ How do I keep the pasta shells from cracking?
Cook them so they're still firm to the bite (al dente). They’ll finish baking later. Be gentle while stuffing and arranging them.
→ Can it be vegetarian?
For sure! Trade the beef for black beans, refried beans, or a mix of veggies like corn and diced bell peppers.
→ What pairs well with these shells?
Try them with some Spanish rice, a green salad, or street corn. Add toppings like sour cream, sliced avocado, diced tomato, or green onions for extra flavor.
→ Can leftovers be frozen?
Yep! They freeze beautifully for up to three months. Defrost in the fridge overnight and warm them in the oven until they're hot.

Cheese Taco Shells

Large pasta shells filled with creamy taco-spiced beef and baked with enchilada sauce. A kid-friendly dinner everyone will enjoy.

Prep Time
15 min
Cooking Time
20 min
Total Time
35 min
By: Ana


Skill Level: Intermediate

Cuisine: Italian-Mexican

Yields: 6 Servings (About 22-24 stuffed shells)

Dietary Preferences: ~

Ingredients

→ Primary items

01 Around 22 to 24 jumbo pasta shells (about half the box)
02 1 pound of minced beef
03 1 packet of taco spices
04 1 cup of smooth salsa
05 4 oz of soft cream cheese
06 1 can (10 oz) of red enchilada sauce
07 2 cups of shredded Mexican cheese mix

Steps

Step 01

Set your oven to 350°F and lightly grease a 9x13-inch baking pan.

Step 02

Cook shells as per the package, but leave them slightly firm—the oven will finish the job. Once cooked, drain and spread out to keep them from sticking.

Step 03

In a large pan, brown the minced beef while breaking it into small bits. Remove extra grease, then mix in the taco spices and salsa until combined.

Step 04

Stir cream cheese into the beef mixture until it's creamy and smooth. Cutting the cream cheese into smaller bits makes it melt faster.

Step 05

Pour half the enchilada sauce into the greased baking pan and spread it out evenly.

Step 06

Take each shell, stuff it with the beef mix, and arrange them in the sauced pan. Pour the rest of the enchilada sauce over them, then sprinkle cheese on top.

Step 07

Pop it in the oven uncovered for about 20 minutes until the cheese gets bubbly and gooey. Let them sit for 5 minutes before serving.

Notes

  1. Don't overcook the shells since they'll soften more in the oven—this keeps them from falling apart.
  2. Pair it with Spanish rice and garnish with sour cream, fresh tomato, avocado, or chopped green onions.
  3. Skip the meat and use black beans or refried beans for a veggie-friendly option.
  4. You can make extra by using the full pasta box—save leftovers or freeze for later.
  5. Mix in extras like corn, bell peppers, or rice for added flavor and veggies.

Required Equipment

  • A big pot for boiling pasta
  • Large frying pan
  • 9x13-inch baking pan
  • Colander for draining water

Allergen Information

Review each ingredient for potential allergens and consult a healthcare professional if needed.
  • Includes gluten due to the pasta shells
  • Contains dairy from cheese and cream cheese

Nutrition Facts (Per Serving)

These details are for informational purposes only and don’t replace medical advice.
  • Calories: 445
  • Fat: 24 g
  • Carbs: 32 g
  • Protein: 28 g