Easy homemade cheesy taco stuffed shells! A super comforting and fun twist for your next taco night! This easy recipe is a perfect family-friendly meal for any night of the week!

Because taco night is almost here… And what’s better than taco night?

A taco pasta night mashup!

These cheesy taco stuffed shells are incredibly easy to whip up and a guaranteed to be a new family favorite! They check off all the boxes… Easy. Cheesy. Family friendly. Comforting. And truly delicious! Extra points for being warm and cozy during the dead of winter!

Honestly, this might be the best new way to have taco night. Neat little tacos packaged up in a jumbo pasta shell and topped off with extra cheese. How could it get any better?

While this does take longer to make than the average taco night, it’s not so much more that it’s a nuisance or that making it unreasonable for a weeknight. On the contrary. You’re maybe adding an extra 10 minutes to cook the shells, which if you’re good at multi-tasking, you could definitely whip up at the same time as the taco filling.

Add some extra bake time… again, not a deal breaker by any means, and you have yourself one amazing meal, perfect for any night of the week! Pasta night? Done. Taco night? Done and done!

When you’re super short on time during the week, these can absolutely be prepped ahead. Reheat or cook fresh the day of! Read below for more tips on how to make these fresh or ahead of time!

If you’re one of those people always wondering what to make for dinner. And who isn’t? Then look no further than these easy cheesy taco stuffed shells. You’ll want to make these a part of your regular dinner rotation!

Check below for troubleshooting tips, advice and how to make these cheesy taco stuffed shells!

How to Make Cheesy Taco Stuffed Shells

*Scroll down for the full recipe and ingredients!

These cheesy taco stuffed shells are incredibly easy to make, but do take more time than your average taco night. These can be enjoyed the same day or prepped ahead and reheated. If you’re tight on time during the week, these can easily be made ahead on a day you have a little bit more time to spend in the kitchen and reheated when you’re ready to enjoy tem. Follow the directions and tips below for a delicious meal.

  1. Bring a large pot of salted water to a boil. Add jumbo shells, stirring occasionally to prevent sticking. *Make sure to add additional shells, in the event some fall apart or break during the cooking or filling process. Cook according to package directions or personal preference. Drain and cover with luke warm water until ready to fill the shells.
  2. Lightly grease a 1 1/2 quart baking dish with olive oil. Add salsa to the bottom of your baking dish. Set aside.
  3. Preheat oven to 350°F.
  4. In a medium skillet over medium heat, cook ground meat until cooked through. Drain excess fat. Add water or broth and taco seasoning. Reduce heat to low, continuing to cook until most of the liquid has thickened or cooked off.
  5. Remove from heat and add taco meat to a large bowl. *While this step isn’t 100% necessary, working with a bowl that isn’t piping hot will be much easier and safer than scooping meat from the hot skillet. Stir in the cream cheese, mixing until fully combined. Stir in half of the shredded cheese.
  6. Using a medium cookie scoop, fill cooked jumbo shells with taco meat. Arrange in prepared baking dish.
  7. Top off with remaining shredded cheese.
  8. Bake for 20-25 minutes or until cheese is melted and lightly browned. If necessary, the broil feature may be used, while watching carefully or increase your oven temperature to 400°F and watch for the cheese to be browned to your liking.
  9. Remove from the oven. Sprinkle with chopped green onions.
  10. Serve with optional sour cream, tortilla chips, salsa and avocado.

Check below this post for even more delicious dinner recipes to make!

This post may contain affiliate links.

Recipe tips and troubleshooting

How many will this serve?

This recipe makes 12 jumbo stuffed shells. And, will easily serve 4, providing 3 stuffed shells per person.

How much taco seasoning should I use?

Use 1 store bought package of your favorite taco seasoning or 3 Tablespoons of your own mix.

Can this recipe be frozen?

Absolutely! Your best bet is to freeze this prior to baking the stuffed shells. These can be frozen individually and then added to a large freezer safe storage container or bag, or frozen in your dish directly.

How should I prepare frozen shells?

Thaw shells in the refrigerator. Prepare your baking dish with olive oil and salsa, as directed. Add shells to your prepared pan with cheese. Bake as directed.

Can these be made ahead?

Yes! You can prep the dish ahead, refrigerate and bake fresh the day you intend to enjoy it or you can bake ahead and reheat as needed.

How long can this be stored?

This can easily be refrigerated for 4-5 days. If frozen, it will keep for up to several months.

Can I use a different meat?

Yes! I used ground chicken, but you can easily use ground beef or turkey… or even a vegetarian or vegan option!

What can I use in place of the cream cheese?

If you don’t have cream cheese, your next best option would be sour cream. Do keep in mind that it has a tangier flavor but will still work equally well.

Can I make substitutions to the ingredients?

This recipe works with the exact measurements and and ingredients listed. However, with savory dishes, spices can always be adjusted to personal preferences. Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.

Can I use pre-shredded cheese?

In a pinch, you can, but I don’t recommend it. Freshly shredded cheese is always best as it doesn’t have anti-clumping agents and will melt much better.

Can I skip the salsa?

Absolutely! If you opt to skip the salsa, do use the same amount of another liquidy item to line your baking dish. Examples would be taco sauce, enchilada sauce, fresh pico de gallo, salsa verde, etc.

No ratings yet

Cheesy Taco Stuffed Shells

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4
Easy homemade cheesy taco stuffed shells! A super comforting and fun twist for your next taco night!
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 12 jumbo shells
  • 1 lb ground chicken
  • 3 Tbsp taco seasoning, *1 store bought package
  • 2 oz cream cheese, softened
  • 1 C water, or broth
  • 1/2 C salsa
  • 1 1/2 C shredded cheddar cheese, Colby Jack or Mexican blend

Optional Toppings:

  • green onions
  • salsa
  • avocado
  • tortilla chips
  • sour cream

Equipment

Instructions
 

  • Bring a large pot of salted water to a boil. Add 15-16 jumbo shells to the boiling water. *Additional shells are added in case a few break or fall apart prior to filling. Cook according to package directions or personal preference. Drain and cover with luke warm water until ready to fill the shells.
  • Lightly grease a 1 1/2 quart baking dish with olive oil. Add 1/2 cup salsa to the bottom of your baking dish. Set aside.
  • Preheat oven to 350°F.
  • In a medium skillet over medium heat, cook ground meat until cooked through. Drain excess fat. Add water or broth and taco seasoning. Stir to combine. Reduce heat to a simmer, continuing to cook until most of the liquid has thickened or cooked off.
  • Remove from heat and transfer taco meat to a large bowl. Stir in cream cheese, mixing until fully combined. Stir in half of the cheese (roughly 3/4 cup).
  • Using a medium cookie scoop, fill cooked jumbo shells with 1 1/2 – 2 Tablespoons of taco meat. Arrange in prepared baking dish.
  • Optionally, additional salsa may be poured over the shells. Sprinkle with remaining shredded cheese.
  • Bake for 2-25 minutes or until cheese is melted and lightly browned. If necessary, the broil feature may be used or increase your oven temperature to 400°F and watch for the cheese to be browned to your liking.
  • Remove from the oven. Sprinkle with chopped green onions.
  • Serve with optional sour cream, tortilla chips, salsa and avocado.

Notes

An original recipe from Baked by Rachel
Recipe yields 12 jumbo stuffed shells, serving roughly 4.

Nutrition

Calories: 487kcal, Carbohydrates: 23g, Protein: 34g, Fat: 29g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 154mg, Sodium: 759mg, Potassium: 781mg, Fiber: 2g, Sugar: 3g, Vitamin A: 947IU, Vitamin C: 1mg, Calcium: 336mg, Iron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I’d love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Main Course
Cuisine: Mexican
Keywords: Pasta, Taco

More delicious cookies to make this season: