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Taco Stuffed Shells

Rated as 4.55 out of 5 Stars
2

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

1 h 20 m servings 361
Original recipe yields 8 servings (16 shells)

Directions

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  1. 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.
  2. 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.
  3. Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
  4. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 361 calories; 17.6 30.4 19.8 60 957 Full nutrition

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Reviews

Read all reviews 109
  1. 159 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 fin...

Most helpful critical review

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 mayb...

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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 fin...

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 mayb...

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...

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.

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 ...

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 po...

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 t...

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.

Fantastic!! Although this recipe did NOT need changing, I did make a few and I am simply noting them here so I will know what I did for next time. And there WILL be a next time! Instead of th...