Kitchen notes · a little help before you start
Taco Stuffed Shells with Beans and Beef
Tender pasta shells hold a rich taco filling under a blanket of melted cheddar. There is something especially satisfying about breaking into a shell and finding the beef, beans and salsa together, with a cool spoonful of sour cream on top.
- Prep
- 15 min
- Cook
- 27 min
- Total
- 42 min
- Original yield
- Serves 6
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Beef
- Cuisine
- American · Mexican · Tex-Mex
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Tacos
A few quick notes
1. Cook the shells a little shy
Pull the shells before they’re fully tender. They’ll soften more in the oven, and the firmer texture makes them much easier to fill without tearing.
2. Let the filling get thick
After the seasoning, beans, tomatoes, and chilies go in, stir until the mixture looks even and thick. A loose filling will be harder to scoop neatly into the shells.
3. Foil first, then finish uncovered
The covered bake warms everything through without drying the pasta. Taking the foil off at the end lets the cheddar melt into a gooey top.
Get to know the ingredients
Jumbo shells
Cook a few extra shells if you can. Use extra because some may split while boiling, and it’s nice not to be short when you start filling.
Refried beans
The refried beans help bind the beef mixture so it scoops cleanly and stays put inside the shells. Stir them in well so the filling turns creamy and even.
Undrained tomatoes and chilies
Use the fire roasted tomatoes and green chilies with their liquid. That moisture mixes with the taco seasoning and beans to make a saucy, cohesive filling.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Taco Stuffed Shells with Beans and Beef
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Finish the hot shells with sour cream, a little salsa, green onions, and cilantro. Add them after baking so the toppings stay fresh against the melted cheese and warm filling.
A little more help as you go
Salsa goes underneath
Spread the salsa across the dish before the shells go in. It gives the pasta a saucy base and helps keep the filled shells from sitting directly on the pan.
Cheese is used in two places
Stir the first cup of cheddar into the warm filling after turning off the heat, then save the rest for the top before baking.
A few questions you might have
Why rinse the cooked shells under cold water?
It stops the cooking so the shells don’t keep softening while you make the filling. It also cools them enough to handle when you’re ready to stuff them.
Can I fill the shells with a spoon instead of a cookie scoop?
Yes. The cookie scoop is just a handy way to keep the filling amount even and make the job tidier. Aim for about the same amount in each shell.
Do I need to drain the green chilies?
No. The recipe specifically says not to drain them. Add the chilies with their liquid when you stir the filling together.
Why turn off the heat before adding the cheddar to the filling?
The skillet is already hot enough to melt the cheese. Turning off the heat helps it melt into the filling instead of continuing to cook the mixture.
How do I know the shells are ready after baking?
After the covered bake, remove the foil and keep baking until the cheese on top is melted and gooey. That’s the finish you’re looking for.
Any more cooking tips?
The calories shown are based on the recipe making about 20 shells, with 1 serving being ⅙ of the shells. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.** Use your favorite salsa…any kind is fine! Store leftover taco stuffed shells in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or at a low temperature in the air fryer until heated through. Variations: Ground turkey or chicken can replace the beef. Black beans can replace the refried beans, although the filling will be less creamy and cohesive. For crunch: Add crushed tortilla chips during the final 5 minutes of baking.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesoflizzyt.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
