Baking Magic
Cover the whole thing with foil and bake for about 25 to 30 minutes until the cheese is melted and everything’s bubbling. You’ll know it’s done when the cheese on top is all golden and bubbly and the sauce is thick around the edges.
Things to Remember
Don’t cook the shells all the way – They finish cooking in the oven, so underdone is better than mushy
Let the meat cool before stuffing – Hot filling is hard to handle and makes the shells more likely to break
Use enough sauce – The shells need moisture or they get tough and chewy
I made the mistake of cooking the shells completely the first time and they turned to mush when I tried to stuff them. Now I always undercook them slightly and they come out perfect. Also, trying to stuff them while the meat was still hot was a disaster – burned fingers and broken shells everywhere.
What to Serve With Them
These are pretty filling on their own, but we always put out sour cream, salsa, and chopped cilantro so everyone can top them however they want. A simple salad or some Mexican rice on the side makes it feel like a complete dinner. My kids love dipping them in extra sour cream, which sounds weird but actually tastes really good.
Switch It Up
You can add black beans or corn to the meat mixture if you want more stuff in there. Different cheeses work great too – Mexican blend or pepper jack give it different flavors. I’ve made these with ground turkey when it was on sale, and they were still really good. Adding some diced jalapeños to the filling makes them spicier if that’s your thing.
Keeping Them Fresh
These actually get better overnight after all the flavors blend together. They keep in the fridge for several days and reheat perfectly in the microwave. You can also put the whole thing together and stick it in the fridge, then just bake it when you’re ready to eat – perfect for meal prep.
Taco Stuffed Shells
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Taco Stuffed Shells | recipesbyclare.com
Kitchen Tips
Make extra shells – Some always break, so cook more than you think you need
Taste the meat mixture – Every taco seasoning is different, so adjust if needed
Don’t overstuff them – Less filling is easier to work with and won’t break the shells
These taco stuffed shells have become one of those recipes my family requests constantly because they’re like getting the best parts of tacos and pasta in one dish. They satisfy that taco craving but actually fill everyone up properly. Every time I make them, I remember why sometimes the weirdest recipe ideas turn out to be the best ones.
Frequently Asked Questions
→ Can I make these ahead of time?
Yes! You can assemble the stuffed shells, cover, and refrigerate for up to 24 hours before baking. Just add about 10 extra minutes to the baking time since they’ll be cold.
→ Can I freeze taco stuffed shells?
Absolutely! Assemble without baking, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding extra time, or thaw overnight and bake as directed.
→ What if some of my shells break while cooking?
That’s why the recipe suggests cooking 24 shells when you only need 20! Broken shells happen, so having extras ensures you have enough good ones for stuffing.
→ Can I use ground turkey instead of beef?
Yes! Ground turkey, chicken, or even plant-based ground meat would work great. Just make sure to cook it thoroughly and season well with the taco seasoning.
→ What other toppings work well with this?
Try diced avocado, sliced jalapeños, hot sauce, shredded lettuce, or even a drizzle of lime crema. Any of your favorite taco toppings would be delicious!
