READY IN ABOUT 1½ hrs

Taco Stuffed Shells

Read Reviews (70)

"Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!" — JenniferLL

Directions

Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 24, 2009

This recipe was very good. I omitted the green onion and sour cream. I added grated cheddar cheese to the top on the last ten minutes of baking. Also, I may have lost my mind, but I couldn't find an oven temp anywhere on this recipe so I just went with 350.

—TEXASTRACE

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Most Helpful Critical Review

Feb 10, 2011

I made these tonight, with plenty of left overs...I really wanted to like this recipe, however it just lacked flavor, nothing special. If I make it again, I will add cumin to the meat, and maybe some black olives?

—AMYJ4KIDOS

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97 Ratings

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Feb 01, 2011

Burnt my mouth cause I couldnt wait to taste, smelled too good cooking! Perfect as is, I only added crushed tortilla chips for serving to give a little crunch to the bite.

—sunflower

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Jul 31, 2009

This recipe was yummy. I think that if I were to make it again I would not bake it for 40 minutes. The shells were a little crispy. I guessed and put the oven at 350 since it was not noted on the recipe. Also I will put tomatoes on top next time!

—Mindy in AZ

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Dec 29, 2009

Oh. My. God. So. Freaking. Good. I haven't tried a recipe on this site in quite awhile and...yeah, this totally exceeded my expectations. I cooked the onions in with the beef and etc instead of sprinkling them with the cheese...definitely used more salsa (I used HOT salsa so good!), and I baked it for half an hour at 350 and then put the cheese on and baked for another ten minutes. I think just half an hour would have sufficed though; the shells were a little bit over cooked. Didn't stop me from eating them though. I want to make more of these right away. Thank you Jennifer! EDIT: I made these a second time recently. The first time I used regular canned beans, as compared to the refried beans, because I couldn't find the refriend. I made them with the refried this time and I think I like with the beans better. And a tip for vegetarians: Omit the ground beef and use the refriend beans WITH canned red beans, or whatever your preference. =0)

—soapscrubs

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Jun 04, 2009

Nice offering for the weekend crowd. I made it ahead, added 1/4 cup water to the bottom so it would not stick and popped it in the oven until it bubbled. Easy to serve, as it has individual portions. I might leave the beans out next time, there were plenty of things in there already.

—Lilcat

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Jan 12, 2011

The family agreed this was a keeper, however next time I will not use quite so much salsa. My kids kept putting the extra meat filling on tortillas and eating it as a burito.

—jeepers

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Nov 04, 2010

I have a different version. I warm the beans with a tab of butter that I sauteed onions in--add 1 cup of mex cheese. stuffed shells. Used the ground beef mixture with 2 cans drained chopped tomatoes with green chilies . used1/4 enchalada sauce on bottom of dish. add shells. pour beef mixture cover with lots of cheddar jack and more sauce. then...cover with lots of doritios. this is full of calories, carbs and fat, but is GREAT for an occasional treat. Makes enough for leftovers...which are even better!!!!!! Have fun with the flavors. it's hard to mess this up. chips add a nice crunch.

—Kim

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Nutrition

Calories
361 kcal
18%

Carbohydrates
30.4 g
10%

Cholesterol
60 mg
20%

Fat
17.6 g
27%

Fiber
4.6 g
18%

Protein
19.8 g
40%

Sodium
957 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Taco Stuffed Shells

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 361
** Calories from Fat: 158

% Daily Value *
** Total Fat 17.6g 27 %
** Saturated Fat 8.7g 43 %
** Cholesterol 60mg 20 %
** Sodium 957mg 38 %
** Potassium 519mg 15 %
** Total Carbohydrates 30.4g 10 %
** Dietary Fiber 4.6g 18 %
** Protein 19.8g 40 %
** Sugars 3.3g
** Vitamin A 9 %
** Vitamin C 9 %
** Calcium 20 %
** Iron 29 %
** Thiamin 6 %
** Niacin 60 %
** Vitamin B6 20 %
** Magnesium 18 %
** Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.