Taco Stuffed Shells
These Taco Stuffed Shells have a cheesy beef filling with diced tomatoes, salsa, and your favorite taco toppings.
Nutrition Facts
Ingredients
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).
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Continue Reading at Thecozycook →Chef's 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.
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Reviews from the Original Source
Another delicious receipe - loved it! I used cottage cheese instead of ricotta cheese and I also added some wilted spinach into the mixture!
I made this recipe for supper for a friend’s birthday dinner today and it turned out amazing! Used low fat blended cottage cheese instead of ricotta for extra protein and less fat. Topped the shells with shredded lettuce, diced tomatoes, and sliced olives. Outstanding! Will definitely make this recipe again.
this recipe is so good.
Stephanie, these were a BIG hit on Friday night (and made great leftovers on Saturday). They were super easy to make and it was fun to make something that combined everyone’s two favorite things - tacos and pasta :) I will definitely be making these again.
Another great cozy cook recipe!!! I added some mild sausage with the spinach and cheese stuffing! Made it for my women's group, and got many fab compliments!! Ha, I'm 70, and my first time making stuffed shells! Easy to follow recipe. Love it! Thanks!!
Absolutely delicious recipe!! I didn't boil all the shells since it was just my husband and I. I did make the full amount of filling figuring I could freeze the rest and make more later. My husband loved the filling so muck he thought it would also make a great dip.
I made these last night for Cinco de Mayo even though it was the 4th because my husband isn't home tonight. They were absolutely delicious. I made them according to your directions and I topped them with the works: avocados, cheese, black beans, green onion, sour cream...YUM!!!! Everyone loved them and ate the whole pot. This one is a keeper...next I'm going to try your regular stuffed shells...can't wait! Thank you so much!
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