Why You’ll Love These
Better than regular tacos – No more filling falling out everywhere or shells breaking in half
Fills everyone up – These are substantial enough that nobody’s asking for snacks an hour later
Easy to make ahead – Perfect for busy nights when you need something ready to just throw in the oven
My sister tried these at our house and immediately texted me the next day asking for the recipe because her kids wouldn’t stop talking about them. She said her picky son, who normally only eats chicken nuggets, ate four of them and asked when she was making them again. Even my taco-purist husband admitted these were “actually better than regular tacos” because you get more filling in every bite.
Ingredients
Jumbo pasta shells – These big shells are perfect for holding all that taco filling
Ground beef – I always use the 80/20 mix because you need that fat for flavor
Taco seasoning – I just use the packet because it’s consistent and my kids know that taste
Enchilada sauce – This is what makes them taste Mexican instead of just Italian with taco meat
Cheddar cheese – Goes in the filling and on top because you can never have too much cheese
Taco Stuffed Shells
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Taco Stuffed Shells | recipesbyclare.com
Step-by-Step Instructions
Getting the Shells Ready
Cook your shells according to the box directions but maybe a minute less than it says because they’re going to cook more in the oven. I always make extra because some inevitably break when you’re cooking them, and you can’t stuff a broken shell. Drain them and rinse with cold water so they stop cooking and are easier to handle.
Taco Meat Time
Brown your ground beef in a big skillet, breaking it up as it cooks until there’s no pink left. Drain most of the grease but leave a little because that’s where flavor lives. Add your taco seasoning and about half the can of enchilada sauce, then let it bubble and simmer until the sauce gets thick and coats the meat really well.
Cheese Mixing
Take the skillet off the heat and stir in about a cup of shredded cheese until it melts into the meat mixture. This makes the filling hold together better and adds that creamy texture that makes each bite amazing. Let it cool down a bit so you don’t burn your fingers when you’re stuffing the shells.
Stuffing Process
Spray your 9×13 dish with cooking spray and heat your oven to 350. Take each shell and carefully spoon the taco mixture inside – don’t overstuff them or they’ll split. Line them all up in the baking dish like little taco boats. Pour the rest of the enchilada sauce over the top and sprinkle with the remaining cheese.
