Stovetop Beef Taco Stuffed Shells
Easy Stovetop beef taco stuffed shells with jumbo pasta, seasoned ground beef, tomato sauce and Mexican-inspired flavors. A hearty family dinner.
Stovetop Beef Taco Stuffed Shells
These Beef Taco Stuffed Shells combine the flavors of classic beef tacos with hearty jumbo pasta shells for a delicious family meal. The shells are filled with seasoned ground beef and taco spices, then cooked in a rich tomato sauce for a comforting dish that makes a nice change from regular tacos. It’s an easy stovetop dinner for busy weekdays, family one pan meal, or even a casual potluck. Find more ideas for Dinners.
Ingredients for Stovetop Beef Taco Stuffed Shells
- Jumbo Pasta shells
- ground beef
- tomato salsa or tomato sauce
- cheddar cheese
- red chili pepper
- cloves of garlic
- olive oil
- taco seasoning
- salt and pepper
For all your amounts suggested and the full instructions see the recipe attached. 😉Download or print and even use online with the cook mode.
How to make this stovetop beef taco stuffed shells
This dish combines two family-favorite comfort foods into one hearty meal: classic beef tacos and cheese-stuffed jumbo pasta shells. The recipe harmoniously blends large pasta shells, seasoned ground meat, a rich tomato sauce, taco spices, and plenty of melted cheddar cheese. Each shell is packed with a delicious, juicy filling, making this dish an exciting alternative to traditional tacos. It is perfect for family dinners, potlucks, or weekday meal prep.
Choosing Ingredients
Choosing the right ingredients helps create a truly rich flavor.
- Start with lean ground beef (ideally 10–15% fat) to achieve a bold meaty taste without excess grease.
- If you prefer a lighter option, you can substitute the beef with ground turkey or chicken.
- For the base, choose jumbo pasta shells that are sturdy enough to hold the filling.
For the Sauce options.
- a thick tomato sauce or Mexican salsa pairs beautifully with the taco-seasoned beef.
- Opt for a mild salsa for a family dinner, or use a spicy version if you enjoy a bit of heat.
- If you don’t have salsa on hand, you can substitute it with peeled, chopped tomatoes mixed with a little taco seasoning.
Cheese options.
- Cheddar cheese gives the dish its classic taco flavor.
- while aged cheddar offers a bolder taste.
- also use Monterey Jack or a Mexican cheese blend.
Fresh garlic adds a rich, appetizing aroma to the beef stuffed pasta shells, while spicy peppers, such as fresh red chili or jalapeño, provide a pleasant kick that harmoniously complements the seasoned ground meat and tomato sauce.
Thanks to simple ingredients and the flexibility to vary the components, this recipe is easy to customize to your liking, it is sure to become a regular favorite at your family table!
This is a delicious one pot dinner for the family. IT is easy and cooked on the stovetop, in a pan with a lid to keep in the moisture and flavors. Soft large shell shaped pasta with the flavors of beef with spices and peppers make this a great meal for pot lucks or family meals.
Looking for more easy dinner ideas? There are plenty of comforting meals to choose from, whether you’re after a one-pot recipe, Easy Homemade Casserole Dishes or Easy Homemade Roast Meal Recipes. You’ll also find sheet pan dinners, oven-baked and grilled meals, slow cooker and Instant Pot recipes, as well as simple stovetop meals. There’s something for those busy weeknights when you just need a good dinner on the table without too much fuss.
Recommendations
(click the highlighted heading for the recipe)
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FAQ’s for beef taco stuffed shells
Yes. The shells can be filled ahead of time and kept covered in the refrigerator until you’re ready to cook them. This makes them handy for busy weeknight dinners.
Absolutely. Ground turkey or chicken can be used in place of the ground beef. You may want to add a little extra seasoning to give the filling plenty of flavor.
You can make your own simple taco seasoning with chili powder, cumin, paprika, garlic powder, onion powder, salt and pepper.
Yes. Cheddar works well with the taco flavors, but Monterey Jack or a Mexican cheese blend are also good choices.
Yes. Allow the cooked shells to cool, then place them in an airtight freezer-safe container. Thaw them in the refrigerator before reheating until hot throughout.
Stovetop Beef Taco Stuffed Shells
Easy stovetop beef taco stuffed shells with jumbo pasta, seasoned ground beef, tomato sauce and Mexican-inspired flavors. A hearty family dinner.
- Total Time50 min
- Yield4-6 1x
Ingredients
- 15–18 jumbo pasta shells
- 1 cup ground beef
- 1/2 cup tomato salsa or thick tomato sauce
- 2/3 cup shredded cheddar cheese
- 1 small hot red chili pepper
- 2–3 cloves of garlic
- 2 tbsp. olive oil
- 1 1/2 tbsp. taco seasoning
- Salt and pepper to taste.
Instructions
- Preheat a heavy-bottomed skillet over medium heat. Add 1 tablespoon of olive oil. Add the ground beef and cook for 6–8 minutes, breaking it up into small pieces with a spatula. The meat should lose all its pink color. If too much fat renders out, carefully drain the excess. Finely chop the garlic and the hot pepper. For a milder heat, remove the chili seeds and inner membranes. Add them to the ground beef along with the taco seasoning. Stir for about 30–60 seconds to let the spices release their aroma without burning the garlic. Add 1/4 cup of water and simmer over low heat until the liquid evaporates, about 10–12 minutes.
- Bring a pot of water to a boil, add salt, and add the jumbo shells. Cook for about 2–3 minutes less than the package directions indicate so that they remain firm and do not tear when filled. Usually, 8 minutes is sufficient, but follow the manufacturer’s instructions. Carefully drain the water and drizzle the pasta shells with olive oil. Let them cool.
- Using a teaspoon, fill each shell with the beef mixture and arrange them in a skillet.
- Add salsa or tomato sauce and about 1/4 cup of water. The liquid should cover the bottom of the pan but not submerge the shells completely. Cover and cook over the lowest heat for 12–18 minutes. Ensure the sauce is simmering gently rather than boiling vigorously. If the liquid evaporates quickly, add another 2–3 tablespoons of hot water. Once the shells are tender but still hold their shape, sprinkle evenly with grated Cheddar cheese. Cover again and cook for another 2–4 minutes until the cheese has completely melted. Test one shell: the pasta should be tender, and the meat filling hot. If necessary, cook for a few more minutes, adding a little water if the sauce runs low.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Dinner
- Method: no bake
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