Mexican-Inspired Pasta Shells

This Mexican-inspired pasta fusion brings together two beloved comfort foods—tacos and stuffed shells—into one delicious meal that both kids and adults go crazy for. The tender pasta shells cradle a flavorful taco meat mixture, creating perfect little pockets of Tex-Mex goodness topped with melty cheese.

I created this recipe when my picky nephews were visiting and needed something that would bridge their love of pasta with my desire to introduce new flavors. Now it's requested at every family gathering, and I always make a double batch.

Ingredients

• Ground beef: Provides the hearty base for these shells; use 80/20 for best flavor or substitute ground turkey for a lighter option
• Jumbo pasta shells: Create the perfect vessel for holding the filling; look for boxes without any broken shells
• Taco seasoning: Infuses authentic Mexican flavors throughout; use store bought for convenience or homemade to control sodium
• Black beans: Add protein, fiber, and a delicious earthiness; rinse well to remove excess sodium
• Corn kernels: Bring sweet pops of flavor and texture; frozen works perfectly year-round
• Salsa: Does double duty as both sauce and seasoning; choose your preferred spice level
• Shredded cheese: Creates that irresistible melty topping; freshly shredded melts better than pre-packaged
• Sour cream: Cools everything down with creamy tanginess; full fat delivers the best flavor
• Fresh cilantro: Brightens the entire dish with its distinctive flavor; buy with vibrant green leaves for best taste

Step-by-Step Instructions

Cook the Shells:

Bring a large pot of generously salted water to a rolling boil. Add pasta shells and cook until just al dente, typically 8-9 minutes—they should be slightly firm as they'll continue cooking in the oven. Immediately drain and rinse with cool water to stop cooking. Arrange them upside down on paper towels to drain completely, which prevents sogginess.

Brown the Meat:

Heat a large skillet over medium-high heat until hot. Add ground beef, breaking it apart with a wooden spoon into small crumbles. Cook until no pink remains, about 6-7 minutes. Drain excess fat, leaving just a tablespoon for flavor. This removes greasiness while maintaining richness.

Season and Build Flavors:

Add taco seasoning and water to the meat, stirring to combine. Reduce heat to medium and simmer uncovered until the mixture thickens and the liquid reduces by half, about 3-4 minutes. The meat should be moist but not soupy. This concentration of flavors creates the foundation of your filling.

Incorporate Texture Elements:

Gently fold in black beans and corn kernels, followed by 1/2 cup of salsa. Simmer for 2 minutes to marry flavors while maintaining the structural integrity of the beans and corn. Remove from heat and allow to cool slightly so it's easier to handle when filling shells.

Fill the Shells:

Hold each shell open in your palm and carefully spoon 2-3 tablespoons of filling into each cavity. Don't overfill or they may split during baking. Place them filling-side up as you work to prevent spillage.

Assemble the Casserole:

Spread 1/2 cup salsa across the bottom of a 9×13 baking dish to prevent sticking. Arrange filled shells in neat rows, nestling them closely together for stability. Spoon remaining salsa over the tops, then blanket everything with an even layer of cheese, making sure each shell gets adequate coverage.

Bake to Perfection:

Cover dish tightly with foil, creating a tent so it doesn't touch the cheese. Bake at 350°F for 20 minutes to heat everything through. Remove foil and continue baking for 10 more minutes until cheese turns golden and bubbly at the edges and filling reaches at least 165°F internally.

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You Must Know

The black beans might seem like an unusual addition to a taco recipe, but they're actually my secret weapon. My grandmother always added them to stretch taco meat for our large family gatherings. Not only do they add wonderful nutrition, but they also give the filling a hearty texture that makes each bite more satisfying.

Make Ahead and Storage

These stuffed shells store beautifully in the refrigerator for up to 4 days in an airtight container. I recommend reheating individual portions in the microwave for 2 minutes covered with a damp paper towel to prevent the pasta from drying out. For best results when reheating the entire casserole, cover with foil and warm in a 325°F oven for about 20 minutes until heated through.

Freezing Instructions

This dish freezes exceptionally well, making it perfect for meal prep. You can freeze it either before or after baking. To freeze unbaked shells, assemble everything but do not add the final cheese topping. Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. When ready to bake, thaw in refrigerator overnight, add cheese, and bake according to original instructions, adding 10-15 minutes to the covered baking time.

Customization Options

Think of this recipe as your base for endless variations. Try ground chicken or turkey instead of beef for a lighter option. Vegetarians can substitute plant-based crumbles or an extra cup of black beans and add diced bell peppers. You can also adjust the heat level by selecting mild, medium, or hot salsa and taco seasoning. My family enjoys setting up a toppings bar with additional options like diced avocado, pickled jalapeños, and extra cheese so everyone can customize their portion.

Serving Suggestions

Serve these stuffed shells with a simple side salad dressed with lime vinaigrette to cut through the richness. A side of Mexican rice makes the meal more substantial for hungry eaters. For a fun presentation at parties, place the baking dish on a larger platter surrounded by tortilla chips for scooping up any escaped filling. I often serve this for casual gatherings with a pitcher of homemade sangria for the adults and virgin versions for the kids.

Recipe FAQs

→ Can I make these taco stuffed shells ahead of time?

Yes! You can assemble the shells completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if cooking from cold. They can also be frozen before baking - just thaw in the refrigerator overnight before cooking.

→ What can I substitute for ground beef?

Ground turkey works perfectly as a leaner alternative. You could also use plant-based ground meat substitutes, shredded chicken, or for a vegetarian version, use extra beans and add sautéed bell peppers and onions.

→ How spicy is this dish?

The spice level depends on your taco seasoning and salsa choices. For milder flavor, choose mild salsa and reduce the taco seasoning slightly. For more heat, use medium or hot salsa and add diced jalapeños to the filling.

→ What sides pair well with taco stuffed shells?

A simple green salad with cilantro-lime dressing works beautifully. Mexican rice, refried beans, or a side of tortilla chips and guacamole would also complement the flavors nicely.

→ Can I use different cheese varieties?

Absolutely! While a Mexican blend or cheddar works well, you could try pepper jack for extra spice, Monterey Jack for more melt, or a combination of cheeses. For an authentic touch, crumbled queso fresco makes a great finishing garnish.

→ What if I can't find jumbo pasta shells?

If jumbo shells aren't available, you can use manicotti tubes or even make a layered casserole with regular pasta. Layer cooked pasta with the taco filling, salsa and cheese like a lasagna.