My Kitchen, My Happy Place
My kitchen is my favorite room. It always smells like something good. I love the sizzle of beef in a pan.
It reminds me of my grandkids. They call this dish “taco surprise.” They never guess the surprise is pasta. I still laugh at that.
Let’s Get Our Hands Dirty
First, get your big pot of water boiling. Add a little olive oil. This keeps the jumbo shells from sticking together.
Cook them just a bit less than the box says. They will finish cooking in the oven. This keeps them from getting too soft.
The Hearty Filling
Now, brown your ground beef in a skillet. I use lean beef. It makes the dish feel a little lighter.
Drain the grease away. Then add the taco seasoning, water, and green chiles. Doesn’t that smell amazing? Let it all soak in.
Fun fact: Letting the meat soak up the liquid is important. It makes every bite full of flavor. What is your favorite smell from the kitchen?
A Little Story For You
I first made this for my book club. They were so surprised. They thought it was just another casserole.
They loved it. One friend asked for the recipe right away. It made me feel so proud. Sharing food is sharing love.
Building Your Masterpiece
Take a cooled shell. Spoon in the meat and a tiny bit of salsa. Be generous with the filling.
Pack them snug in your baking dish. They help each other stay upright. Top with olives and a blanket of cheese.
Bake until the cheese is bubbly. Do you like your cheese golden or just melted?
Why This All Matters
Cooking is more than following steps. It is about making something with your own hands. That is a wonderful feeling.
This recipe mixes two favorite foods. It shows you can be creative in the kitchen. You do not always have to follow the rules.
What is a food mash-up you would love to try? I would love to hear your ideas.
The Perfect Finish
Let the shells rest for a minute after baking. This helps them set. Then, add the fresh stuff.
A dollop of cool sour cream is perfect. So is some creamy avocado and fresh cilantro. It makes the whole dish sing.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Lean Ground Beef | 1½ lbs | |
| Low Sodium Taco Seasoning | 1 package | |
| Water | 1/2 Cup | For the taco meat |
| Diced Green Chiles | 4 oz can | |
| Dried Jumbo Pasta Shells | 12 oz | |
| Fresh Deli Salsa | For filling and serving | |
| Sliced Black Olives | 2 oz can | |
| Shredded Mexican or 3 Cheese Blend | 2 Cups | |
| Sour Cream | For serving | |
| Avocado | Sliced, for serving | |
| Cilantro | Fresh, for serving |
My Taco Shell Surprise
Hello, my dear! Let’s make something fun for dinner tonight. I call this my Taco Shell Surprise. It mixes two of my favorite things into one cozy dish. It always makes me think of my grandson’s birthday. He asked for tacos and pasta all in one meal. So we invented this together. I still laugh at that.
It looks fancy but it is so simple to put together. You just fill big pasta shells with yummy taco meat. Then we top it all with lots of melty cheese. Doesn’t that smell amazing? Here is how we make our kitchen magic happen.
- Step 1: First, get your oven warming up to 375°F. Then put a big pot of water on the stove. We want it to get good and hot for our pasta. Add a little olive oil to the water. This is my hard-learned tip to keep the shells from sticking together.
- Step 2: Cook your jumbo pasta shells in that boiling water. But listen closely, cook them for two minutes less than the package says. They will finish cooking later in the oven. This keeps them from getting too soft. Drain them and let them cool on a plate.
- Step 3: Now, let’s make the filling. Brown your ground beef in a big skillet. Drain off any extra grease. Then stir in your taco seasoning, water, and those green chiles. Let it all simmer until the liquid is gone. It will smell so good.
- Step 4: This is the fun part, stuffing the shells! Take a big spoonful of the meat. Add a small spoon of fresh salsa right on top. Gently fill each cooled pasta shell. Be careful, they can be a little delicate. I like to pretend I’m tucking them into bed.
- Step 5: Pack all your filled shells tightly into a baking dish. Top each one with a few sliced black olives. Then, cover everything with a mountain of shredded cheese. The more cheese, the better, I always say. What’s your favorite cheese to use? Share below!
- Step 6: Bake your creation for 10 to 15 minutes. You will know it’s done when the cheese is bubbly and melted. Let it sit for a minute before serving. Then add sour cream, avocado, and fresh cilantro. It is a true fiesta on a plate.
Cook Time: 10-15 minutes
Total Time: About 45 minutes
Yield: 6 servings
Category: Dinner
Three Fun Twists to Try
The best part about cooking is making a recipe your own. You can change this one in so many ways. Here are a few of my favorite ideas to get you started. I think they are all delightful.
- Fiesta Veggie Twist: Swap the beef for black beans and corn. It is so colorful and tasty.
- Spicy Fiesta Kick: Add some chopped jalapeños to the meat. It will make your taste buds dance.
- Breakfast-for-Dinner Shells: Use scrambled eggs and sausage inside. Top it with cheddar cheese. Which one would you try first? Comment below!
Serving Your Masterpiece
Now, let’s talk about how to serve our Taco Shell Surprise. A simple side salad with a lime dressing is perfect. It adds a fresh, crunchy bite. You could also serve it with some tortilla chips for scooping up any extra goodness.
For drinks, a cold glass of horchata is my top choice. It is sweet and cinnamon-y. For the grown-ups, a light and crisp Mexican beer pairs wonderfully. It cuts right through the rich cheese. Which would you choose tonight?
Keeping Your Taco Shells Tasty Later
Let’s talk about storing these fun shells. They keep well in the fridge for three days. Just cover the dish tightly with foil.
You can also freeze them for a future busy night. I freeze them in a single layer first. Then I pop them into a freezer bag.
To reheat, bake from frozen at 375°F. Add a splash of water to the dish. This keeps everything from drying out.
I once made a double batch for my grandson’s visit. He was so happy to find a ready-made meal. Having food ready makes busy days feel simpler.
This matters because a good meal saves time and stress. It feels like a warm hug on a hard day. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
Sometimes the pasta shells can tear while cooking. To prevent this, do not overcook them. Always stir the water gently.
Is your filling falling out? Let the cooked shells cool first. A cool shell is much easier to handle and fill.
If the cheese is browning too fast, just tent the dish with foil. I remember when I burned the cheese on my first try. My kitchen smelled smoky for hours!
Fixing small problems builds your cooking confidence. You learn that mistakes are okay. You also get a much tastier dinner in the end.
*Fun fact: The jumbo pasta shell was invented in the 1970s.* Which of these problems have you run into before?
Your Taco Shell Questions Answered
Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free jumbo shells. Check the taco seasoning label too.
Q: Can I prepare it ahead?
A: Absolutely. Assemble the whole dish the night before. Keep it covered in the fridge until baking.
Q: What if I don’t eat beef?
A: Ground turkey or chicken works great. You could even use lentils for a vegetarian version.
Q: Can I make a smaller portion?
A: Of course. Just cut all the ingredients in half. Use an 8×8 baking dish instead.
Q: Any other fun toppings?
A: Try a dollop of guacamole or some crunchy lettuce. Get creative with what you love. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making these taco stuffed shells. It is such a joyful meal to share.
I would be so thrilled to see your creation. Your photos inspire me and other readers too.
Have you tried this recipe? Tag us on Pinterest! Let’s build a little community of happy cooks. Thank you for spending time with me today.
Happy cooking!
—Grace Ellington.
Taco Stuffed Pasta Shells Recipe
Description
A fun and delicious fusion meal featuring jumbo pasta shells stuffed with seasoned taco meat, topped with cheese and baked to perfection.
Ingredients
Instructions
- Preheat oven to 375°F. Begin heating a large pot of water to boiling. Add pasta shells to boiling water. (add a drizzle of olive oil to prevent pasta from sticking) Cook pasta 2 minutes less than package instructions. Drain and let cool.
- Brown ground beef in large skillet. Drain grease and return meat to skillet. Add taco seasoning, water and green chiles. Heat over medium/low until liquid is absorbed.
- Fill pasta shells with a large spoonful of meat and a small spoonful of salsa. Pack shells tightly and in an even layer in a 9×13 baking dish.
- Top each shell with 2-3 sliced olives. Cover shells with shredded cheese. Bake for 10-15 minutes or until heated through and cheese is melted.
- Serve with sour cream, salsa, sliced avocado and fresh cilantro.
Notes
- For a spicier version, use hot taco seasoning or add diced jalapeños to the meat mixture.