Taco Stuffed Shells #TacoTuesday

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While I absolutely love a good Taco for #TacoTuesday – sometimes I want to have something different. I have really been loving coming up with different types of stuffed shells so I went with Taco Stuffed Shells this week – and it was a total win!

Taco Stuffed Shells

This is a really simple dish to put together. And one of my kids pointed out that they kinda look like little tacos! The salsa is so super easy to throw together and the sour cream sauce was a must. Both would be very good on any type of taco you are making. My big guys ate 6 shells each – while me and the younger kids only had 3. They are pretty filling and so so yummy!

Taco Stuffed Shells

There are also a ton of variations you could make on this recipe – you could use diced jalapenos instead of the green chilies in the meat to make it more spicy. You could use ground turkey or chicken instead of ground beef. Using a Mexican Cheese blend would also change it up some. Just like with any tacos – its all about the different combinations.

Now Let’s Get Cookin’!

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Taco Stuffed Shells

Course Main Course
Cuisine American, Mexican
Keyword beef, ground beef, Pasta, stuffed shells, taco, tacos
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 lb Jumbo Shells
  • 2 lb Ground Beef
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tbsp Avocado Oil
  • ½ White Onion diced
  • 1 4oz can Green Chilies diced
  • 3 Garlic Cloves minced
  • 3 cups Cheddar Cheese shredded
  • ½ cup Taco Sauce
  • 1 cup Sour Cream

For Salsa

  • 2 Roma tomatoes diced
  • 1 Jalapeno diced
  • 3 Garlic Cloves minced
  • ½ White Onion diced
  • 1 cup Cilantro diced
  • 1 tsp Salt
  • 1 tsp Cumin
  • 3 tbsp Lime Juice

Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg. Start water boiling for pasta.
  • In a bowl, combine all ingredients for the Salsa. Place in refrigerator until ready to serve.
  • In a large saute pan over medium high heat, add oil, garlic and onions. Cook for 3 minutes then add green chilies, cumin, chili powder and ground beef. Cook until no longer pink (8-10 minutes). Remove from heat and stir in half of cheese.
  • Add shells to water once it in boiling. Cook as directed on the package. Drain in colander and rinse with cool water to arrest cooking process.
  • Being filling each shell with a portion of the ground beef mixture and lining them up in a 13×9 baking dish (coat bottom with cooking spray). Once all shells are full, cover with remaining cheese and place in oven for 20 minutes.
  • In a small bowl, combine sour cream and taco sauce.
  • Serve shells with a drizzle of sour cream mixture and a spoonful of salsa on top.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

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