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This recipe combines two of my favorite comfort foods jumbo pasta shells and spicy taco filling topped with creamy queso. Its become my go to when I want something that feels special but isnt complicated. Every time I serve it people ask for the recipe its that perfect blend of Italian comfort and Mexican flavors.
Why This Recipe Works
I love how versatile these shells are you can adjust the spices and toppings to please everyone at your table. That combination of zesty meat filling and melty queso sauce gets them every time. Plus you can prep everything ahead which makes entertaining so much easier.
Everything You Need
- Pasta: 12 oz jumbo shells, boiled al dente to hold the filling without becoming overly soft.
- Ground Meat: 1 lb lean ground beef, or substitute with turkey or plant-based meat for dietary preferences.
- Taco Seasoning: 1 packet or 2 tbsp homemade blend for bold, spicy flavor.
- Cheese: 1½ cups queso, plus 1 cup shredded Cheddar or Pepper Jack for a gooey, cheesy topping.
- Fresh Cilantro: ¼ cup, chopped, for a bright, fresh contrast to the savory filling.
- Optional Add-Ins: Diced tomatoes, jalapeños, or bell peppers for additional texture and flavor.
Lets Make It Together
- Prepare the Pasta
- Boil 12 oz of jumbo shells in salted water until al dente, about 10 minutes. Drain and cool to prevent sticking.
- Cook the Meat
- In a skillet, brown 1 lb of ground beef over medium heat. Drain excess fat, then add taco seasoning and ½ cup of water. Simmer until liquid is absorbed.
- Mix the Filling
- Combine the seasoned meat with ¼ cup chopped cilantro. Optionally, add diced tomatoes or jalapeños for a flavorful twist.
- Stuff the Shells
- Using a spoon, fill each pasta shell generously with the meat mixture. Arrange in a greased casserole dish.
- Add the Queso
- Pour 1½ cups of queso evenly over the shells, ensuring each shell is covered. Sprinkle 1 cup of shredded cheese on top.
- Bake
- Preheat oven to 375°F (190°C). Bake uncovered for 20-25 minutes, or until cheese is bubbly and golden.
Serving Ideas
We love these shells with a fresh green salad on the side or some warm garlic bread for soaking up that extra queso. A dollop of sour cream and sprinkle of green onions on top makes them look extra special. Pour some margaritas or iced tea alongside and dinner is served.
Saving For Later
These shells keep beautifully in the fridge for about 4 days. When I make extra I freeze them flat on a baking sheet then pop them in freezer bags they last up to 3 months. Just warm them up in the oven or microwave with a damp paper towel to keep them moist.
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Mix It Up
Sometimes I use ground turkey to keep things lighter or crumbled tofu for my vegetarian friends. Different cheeses give it new personality try smoky gouda or even dairy free alternatives. Adding sautéed veggies to the filling makes it even more nutritious.
Making It Your Own
Need it gluten free? Just swap in gluten free shells. Going dairy free? There are so many great plant based cheese options now. Like it spicy? Add extra jalapeños or chili flakes. Prefer mild? Use gentle taco seasoning everyone can enjoy it their way.
Quick Answers
- Can I make this ahead? Absolutely prep up to 2 days before baking.
- How many per person? Usually 4-6 shells depending on appetite.
- Freezer friendly? Yes up to 3 months wrapped well.
- Best sides? We love salad garlic bread or roasted veggies.
- Different pasta ok? Sure try medium shells or manicotti.
Why You Need This Recipe
This fusion of Italian and Mexican flavors creates something truly special. Its easy enough for weeknights but impressive enough for company. Once you try it youll see why it becomes everyones favorite request.
Perfect Pairings
Fresh lemonade or sparkling water keeps things light while margaritas or red wine make it feel festive. End the meal with churros or tres leches cake for a perfect Mexican inspired feast. Its all about creating that perfect balance of flavors.
Pure Comfort Food Magic
These shells always get people talking its such a fun twist on both Italian and Mexican favorites. That creamy queso topping with the spicy filling underneath creates pure comfort food magic. Whether youre feeding family or friends this dish never disappoints.
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Frequently Asked Questions
- → How do I keep the shells from breaking?
- Cook the shells just until they're barely tender. If you cook them too long, they'll get soft and tear when you try to stuff them.
- → Can I make this ahead of time?
- You can put everything together a day before and keep it in the fridge. Just add a few extra minutes to the baking time when you're ready to cook it. You can also freeze it for up to 3 months if you wrap it well.
- → What if I don't like cilantro?
- You can leave out the cilantro completely. Some people like to use parsley instead, or you can just skip the herbs and it'll still taste great with the seasoned meat and cheese.
- → What kind of queso should I use?
- Store-bought queso works great and saves time. If you like making things from scratch, homemade queso is fantastic too - just make sure it's not too thin or it'll make the shells soggy.
- → Can I use different cheese?
- Cheddar and queso are just suggestions - Monterey Jack melts really well and tastes great. Pepper Jack adds some nice heat if you like spicy food. Any cheese that melts well will work here.