These Taco Stuffed Shells are the ultimate fusion of two beloved classics—taco night and baked pasta. Jumbo pasta shells are filled with a savory blend of seasoned ground beef, black beans, corn, and cheese, then smothered in enchilada sauce and baked until bubbly. Topped with fresh pico de gallo, avocado, and sour cream, it’s a fiesta in every bite—with minimal prep and maximum flavor.
Perfect for potlucks, weeknights, or feeding a hungry family.
Why You’ll Love This Recipe
🌮 All the taco flavors—no shells required!
⏱️ 25 minutes prep, then bake
💛 One dish = easy cleanup
💸 Costs under $12—feeds 6–8 generously
🌾 Naturally nut-free & easily gluten-free (use GF jumbo shells)
Ingredients You’ll Need
(9×13-inch baking dish)
For the Filling:
20–24 jumbo pasta shells (about 8 oz box)
1 lb (450g) ground beef or turkey
1 packet taco seasoning (or 2 tbsp homemade*)
1 cup black beans, drained & rinsed
1 cup corn kernels (frozen, canned, or roasted)
1½ cups (6 oz) shredded Mexican blend cheese or cheddar, divided
½ cup (4 oz) ricotta or cottage cheese (optional, for creaminess)
For Assembly:
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