Zesty Taco Stuffed Shells With Queso Recipe For Fiesta Night

Creamy pasta shells bursting with savory taco-inspired flavors will make you the culinary hero of any dinner gathering.

Melted cheese and seasoned ground beef create a mouthwatering combination that feels both comforting and exciting.

Italian shells meet Mexican spices in this unexpected fusion dish that breaks all the traditional recipe rules.

Zesty seasonings dance through each perfectly stuffed shell, promising an explosion of taste in every bite.

Cheese lovers and taco enthusiasts will find themselves swooning over this incredible mashup of cuisines.

Comfort food just got a serious upgrade with this creative and irresistible recipe that brings bold flavors to your dinner table.

You won’t be able to resist diving into these delectable shells packed with irresistible goodness.

What Makes Taco Stuffed Shells With Queso Great

• Quick Weeknight Winner: Transforms ordinary ground beef into a mouthwatering dish with minimal prep, making dinner exciting and stress-free for busy families.
• Customizable Crowd-Pleaser: Easily adaptable for different dietary preferences by swapping meat, adjusting spice levels, or adding extra toppings to suit everyone's taste.
• Kid-Friendly Comfort Food: Offers a playful twist on traditional tacos that children will love, with cheesy, savory filling nestled in convenient pasta shells.

Taco Queso Shells Ingredients List

Main Ingredients:

• Jumbo Shells: Large pasta shells perfect for stuffing with tasty taco meat.

• Ground Beef: Hearty protein base for the taco filling.

• Queso: Creamy Mexican cheese sauce for extra flavor.
• Cheddar Cheese: Sharp cheese that melts beautifully on top.

• Taco Seasoning: Spice blend that gives classic taco flavor.
• Cilantro: Fresh herb that adds a bright, zesty touch.
• Green Onions: Mild onion topping for garnish.

• Non-Stick Spray: Prevents shells from sticking to the dish.
• Water: Used to help blend taco seasoning with meat.
• Taco Sauce: Optional drizzle for extra flavor.

How To Make Taco Stuffed Shells

Step 1: Warm Up the Oven

Crank up your oven to a cozy 350°F (175°C).

This will get everything nice and toasty while you’re preparing the ingredients.

Step 2: Cook the Pasta Shells

Boil those jumbo shells in a pot of salted water.

Follow the package instructions, but aim for that perfect al dente texture so they’re ready to hold all the yummy filling.

Step 3: Create the Flavorful Meat Mixture

Grab a skillet and brown the ground beef over medium heat.

Make sure it’s completely cooked through and no pink remains.

Step 4: Spice Up the Meat

Time to add some zest!

• Taco seasoning
• Water

Cook until the beef is perfectly coated and the sauce thickens up nicely.

Step 5: Add Fresh Herbs

Toss in some chopped cilantro to give the meat filling a burst of fresh flavor.

Step 6: Prepare the Baking Dish

Spray a casserole dish with non-stick cooking spray to prevent any sticky situations.

Step 7: Stuff Those Shells

Carefully fill each pasta shell with the spicy meat mixture.

Arrange them perfectly in the baking dish.

Step 8: Cheese It Up

Pour a generous layer of queso over the stuffed shells.

Then sprinkle shredded Cheddar cheese on top for extra gooey deliciousness.

Step 9: Bake to Perfection

Slide the dish into the preheated oven.

Bake for 20-25 minutes until the cheese is bubbling and turning a beautiful golden brown.

Step 10: Get Ready to Serve

Finish with a sprinkle of chopped green onions and a drizzle of taco sauce.

Your mouth-watering meal is ready to devour!

Smart Tips For Taco Queso Shells

• Remove excess grease completely to prevent a soggy dish and ensure a crisp, flavorful filling.
• Select jumbo pasta shells that are intact and large enough to hold generous amounts of taco meat for perfect stuffing.
• Adjust taco seasoning intensity by using mild or hot varieties to match personal heat preferences and dietary needs.
• Prepare shells and meat filling in advance, refrigerate separately, and assemble just before baking to save time and maintain freshness.
• Swap ground beef with turkey, chicken, or plant-based alternatives to create a versatile and diet-friendly version of the recipe.

Storing And Reheating Taco Shells

• Store leftover taco stuffed shells in an airtight container within 2 hours of cooking, keeping them fresh for up to 3-4 days in the refrigerator.
• Wrap individual portions or the entire dish tightly in plastic wrap and aluminum foil, preserving quality for up to 2 months in the freezer.
• Thaw overnight in the refrigerator, then bake at 350°F for 15-20 minutes, covering with foil to prevent drying out and maintain moisture.
• Place a single serving on a microwave-safe plate, sprinkle extra cheese, and heat in 30-second intervals until warmed through, stirring between each interval to distribute heat evenly.

Best Pairings For Taco Queso Shells

• Pair Zesty Mexican Lager: Crack open a crisp Corona or Modelo Especial to complement the bold taco-seasoned meat and creamy queso flavors.
• Refresh with Citrus Margarita: Blend tequila, fresh lime juice, and a touch of triple sec to cut through the rich, cheesy shells and enhance the cilantro notes.
• Cool Cilantro Lime Crema: Whip up a tangy sour cream sauce with chopped cilantro and lime zest to drizzle over the shells, adding brightness and acidity to the dish.
• Crisp Green Salad Sidekick: Toss a light salad with mixed greens, cherry tomatoes, and a zesty lime vinaigrette to balance the hearty, cheesy taco shells.

Taco Queso Shells Variations

• Vegetarian Mexican Shells: Replace ground beef with black beans, lentils, or plant-based crumbles seasoned with taco spices for a protein-packed meatless version.
• Gluten-Free Option: Use gluten-free jumbo pasta shells or substitute with zucchini boats for a low-carb alternative that maintains the delicious taco flavor profile.
• Spicy Southwestern Remix: Add diced jalapeños, use pepper jack cheese, and incorporate chipotle seasoning to kick up the heat and create a more intense flavor experience.
• Lean Protein Makeover: Swap ground beef for ground turkey or chicken to reduce fat content while keeping the classic taco-inspired meal's delicious essence.

FAQs

• Can I use ground turkey instead of beef?

Absolutely! Ground turkey is a lean alternative that works perfectly in this recipe. Just ensure it’s fully cooked and seasoned similarly to the ground beef.

• How spicy is this dish?

The spice level depends on your taco seasoning. For mild flavor, use a standard blend. For more heat, choose a spicy taco seasoning or add extra chili powder.

• Is this recipe good for meal prep?

Yes! You can prepare the stuffed shells ahead of time, refrigerate, and bake when ready. They keep well for 2-3 days in an airtight container before baking.

• Do I need to pre-cook the shells completely?

Cook shells just until al dente, as they’ll continue cooking in the oven. Slightly firm shells prevent them from becoming mushy during baking.

Taco Stuffed Shells With Queso Recipe

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4.7 from 23 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Cheesy Mexican-inspired taco stuffed shells bring zesty flavors dancing across pasta and ground beef. Melted queso and seasoned meat create a delightful fusion you cannot resist, promising a quick and satisfying dinner perfect for family gatherings.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1.5 pounds lean ground beef
• 1 ounce (28 grams) taco seasoning
• 1/3 cup water

Pasta and Cheese:

• 12 ounces (340 grams) jumbo shell pasta
• 1.5 cups queso (homemade or store-bought)
• 1 cup cheddar cheese, grated

Herbs and Garnish:

• 1/3 cup cilantro, chopped
• Green onions, for garnish
• Taco sauce, for serving

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Instructions

1. Prepare a welcoming cooking environment by preheating the oven to 350°F (175°C), creating the perfect warm backdrop for this culinary adventure.
2. Cook jumbo pasta shells in rapidly boiling water until they reach a tender yet firm consistency, ensuring they can hold the robust filling without falling apart.
3. Transform ground beef in a sizzling skillet, breaking it into crumbly pieces and cooking until no trace of pink remains, then carefully drain away excess fat.
4. Infuse the meat with zesty taco seasoning and a splash of water, allowing the flavors to meld and the sauce to thicken into a rich, aromatic mixture.
5. Enhance the meat filling with freshly chopped cilantro, introducing a vibrant herbaceous note that elevates the entire dish.
6. Generously coat a baking dish with non-stick spray, creating a smooth surface for the upcoming flavor-packed arrangement.
7. Carefully stuff each pasta shell with the seasoned meat mixture, positioning them strategically in the prepared baking dish to create a visually appealing and delicious presentation.
8. Lavish the stuffed shells with a generous pour of creamy queso, ensuring complete coverage, then crown with a blanket of shredded Cheddar cheese.
9. Slide the assembled dish into the preheated oven, allowing the cheese to transform into a bubbling, golden masterpiece over 20-25 minutes.
10. Complete the culinary creation by garnishing with freshly sliced green onions and a artful drizzle of tangy taco sauce, ready to delight eager diners.

Notes

• Perfectly Cook Pasta: Boil shells just until al dente to prevent them from becoming mushy during baking, which helps maintain their shape and texture for stuffing.
• Lean Meat Option: Use ground turkey or chicken instead of beef for a lighter, lower-fat version that still delivers delicious taco flavors.
• Customize Spice Levels: Adjust taco seasoning or add extra chili powder for those who love heat, or reduce for milder palates without compromising the overall taste.
• Make-Ahead Magic: Prepare the dish completely, cover, and refrigerate up to 24 hours before baking, making it perfect for meal prep or entertaining guests with minimal last-minute effort.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 490
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 85 mg