Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. Assemble the shells, cover the dish, and refrigerate for up to 24 hours before cooking. It keeps the flavor fresh and saves time later.

Can I use ground turkey or plant-based meat?

Absolutely. Ground turkey works well and keeps the dish lighter. Plant-based crumbles also make a great vegetarian option. Adjust the seasoning if the substitute needs a touch more salt or spice.

How do I prevent shells from falling apart?

Cook the shells until almost al dente so they are tender but still firm enough to hold the filling. Cool slightly before stuffing, and place steamed shells seam-side up in the slow cooker.

Can I add vegetables to the filling?

Yes. Finely dice vegetables like zucchini, bell peppers, or carrots and sauté them briefly with the meat. Beans and corn are also good, no-cook additions that add texture and nutrition.

Is this freezer friendly?

Yes. Cool the finished dish completely before freezing. Freeze for up to two months. Thaw in the refrigerator overnight before reheating.

Irresistible Taco Stuffed Shells 2026

Description

Cozy taco flavors tucked into jumbo pasta shells, creating a warm and comforting family meal.

Ingredients

12 pieces Jumbo Pasta Shells
1 pound Ground Beef (substitute with ground turkey or plant-based crumbles)
1 packet Taco Seasoning
8 ounces Cream Cheese
1 cup Salsa
1 cup Shredded Cheese (blend of cheddar and Monterey Jack)
2 tablespoons Green Onions (chopped)
2 tablespoons Cilantro (chopped)

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Instructions

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until almost al dente, about 8 to 10 minutes. Drain and cool slightly.
In a skillet over medium heat, cook the ground beef until no pink remains, about 6 to 8 minutes. Drain excess fat.
Stir in taco seasoning with a splash of water and let simmer for a couple of minutes. Cool slightly.
In a bowl, mix cream cheese and salsa until smooth. Fold in the seasoned beef and half of the shredded cheese.
Spoon the mixture into each shell, about 2 to 3 tablespoons per shell, and place seam-side up in a slow cooker with a layer of salsa or tomato sauce.
Top with remaining salsa or sauce and sprinkle with remaining cheese.
Cook on low for 2 to 3 hours, or high for 1 to 1.5 hours until heated through and cheese has melted.
Serve warm, garnished with green onions and cilantro.

Notes

Leftovers taste even better the next day. Incorporate vegetables like zucchini or bell peppers for added nutrition.

Prep Time: 15
Cook Time: 120
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican