The Best Taco Stuffed Shells with Homemade Queso Recipe

Tucked within pasta shells, a vibrant taco-inspired dish promises delightful flavor surprises.

Melted cheese and seasoned meat create a mouthwatering combination that sparks culinary excitement.

Homemade queso adds a creamy, zesty touch to these hearty shells.

Comfort food meets Mexican-inspired cuisine in this simple yet impressive recipe.

Layers of rich ingredients blend together for a satisfying meal.

Weeknight dinners just got more interesting with this crowd-pleasing creation.

You’ll want to savor every cheesy, spicy bite of this irresistible dish.

Why Taco Stuffed Shells With Queso Hit Every Craving

• Quick Kitchen Adventure: Taco shells bring excitement to dinner with minimal effort.
• Crowd-Pleasing Fusion: Blend Mexican and Italian cuisines in one delicious dish that keeps everyone happy and satisfied.
• Customizable Comfort: Easily adjust spice levels and toppings to suit individual preferences, making it perfect for families with different taste buds.
• Minimal Prep, Maximum Flavor: Simple ingredients transform into a restaurant-worthy meal with straightforward cooking techniques that require basic kitchen skills.

What’s In Taco Stuffed Shells With Queso

• Ground Beef: A hearty and flavorful base for the taco filling.

• Jumbo Pasta Shells: Large shells perfect for stuffing with seasoned meat.

• Taco Seasoning, Salsa: Adds bold Mexican-inspired flavor and moisture to the beef.

• Monterey Jack Cheese, Cheddar Cheese: Provides creamy and sharp cheese flavors for the dish.
• Heavy Cream, Butter: Creates a rich and smooth texture for the queso sauce.

• Flour, Milk: Helps create a thick and creamy base for the queso sauce.

• Salt, Pepper: Balances and highlights the overall taste of the dish.
• Jalapeño: Adds a subtle spicy kick to the cheese sauce.

• Green Onions, Cilantro, Sour Cream: Fresh toppings that add color, brightness, and cool contrast to the rich dish.

How To Cook Taco Stuffed Shells With Queso

Step 1: Boil Pasta Shells

Cook pasta shells in generously salted water until they reach a tender al dente texture. Drain the shells and let them cool slightly, creating the perfect vessel for the delicious filling.

Step 2: Brown Ground Beef

Heat a skillet over medium-high heat and cook ground beef. Break the meat into small, even crumbles, ensuring no pink remains. This process takes about 7-8 minutes for perfectly browned beef.

Step 3: Season Beef Mixture

• Ground beef
• Taco seasoning
• Salsa

Drain excess fat from the beef, then stir in taco seasoning and salsa. Let the mixture simmer, allowing the flavors to meld and the sauce to thicken and coat the meat beautifully.

Step 4: Prepare Baking Dish

Warm up the oven to 375°F. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and ensure easy serving.

Step 5: Create Creamy Cheese Sauce

Melt butter in a saucepan over medium heat. Whisk in flour to create a smooth, golden roux that will be the base of our luxurious queso sauce.

Step 6: Build Cheese Sauce

Slowly pour milk into the roux, whisking constantly to prevent any lumps. Cook until the mixture transforms into a thick, silky sauce that coats the back of a spoon.

Step 7: Finish Queso Sauce

• Monterey jack cheese
• Heavy cream
• Diced jalapeño
• Salt
• Pepper

Reduce heat and fold in cheese, cream, and jalapeños. Season with salt and pepper, stirring until the cheese melts into a velvety, smooth queso sauce.

Step 8: Stuff Pasta Shells

Fill each pasta shell generously with the seasoned beef mixture. Arrange the stuffed shells carefully in the prepared baking dish.

Step 9: Add Cheese Topping

Pour the warm queso sauce evenly over the stuffed shells. Sprinkle an additional layer of cheddar cheese on top for extra gooey deliciousness.

Step 10: Bake to Perfection

Slide the baking dish into the preheated oven. Bake for 20-25 minutes until the cheese becomes bubbly and the edges turn a beautiful golden brown.

Step 11: Rest and Settle

Remove from the oven and let the dish rest for 5 minutes. This allows the flavors to settle and makes serving easier.

Step 12: Garnish and Serve

• Green onions
• Sour cream
• Fresh cilantro

Finish with a sprinkle of chopped green onions, a dollop of sour cream, and a scattering of fresh cilantro. Serve hot and enjoy the mouthwatering combination of flavors!

Tips That Make Taco Stuffed Shells With Queso Better

• Select Perfect Pasta Shells: Choose jumbo shells that are sturdy and large enough to hold generous amounts of seasoned beef and easily trap delicious queso sauce.
• Control Meat Moisture: Thoroughly drain ground beef after browning to prevent watery filling and ensure a rich, concentrated taco flavor in each shell.
• Balance Spice Levels: Adjust jalapeño quantity based on heat preference, removing seeds for milder sauce or adding extra for more intense kick.
• Master Cheese Sauce Technique: Whisk constantly when creating roux and adding milk to prevent lumps, ensuring smooth, creamy queso that coats shells evenly.
• Prevent Drying Out: Cover baking dish with foil during initial baking to retain moisture, then uncover for final minutes to achieve golden, crispy cheese topping.

Fun Twists On Taco Stuffed Shells With Queso

• Spicy Southwest Shells: Replace ground beef with shredded chicken and add chipotle peppers for extra heat. Mix in black beans and corn for enhanced southwestern flavors.
• Mexican Street Corn Shells: Incorporate roasted corn kernels into beef mixture. Top with crumbled cotija cheese and sprinkle chili powder for authentic street corn style.
• Vegetarian Green Chile Shells: Substitute ground beef with plant-based crumbles or roasted vegetable medley. Use green chile sauce instead of traditional queso for a lighter, zestier version.
• Tex-Mex Breakfast Shells: Transform recipe by topping baked shells with fried eggs. Add crispy bacon bits and serve with salsa roja for a morning-inspired meal.

Top Pairings For Taco Stuffed Shells With Queso

• Pair Zesty Mexican Lager: Grab a crisp Corona or Modelo Especial to complement the spicy taco-seasoned beef and creamy queso sauce. The light beer cuts through the richness and refreshes your palate.
• Enhance with Fresh Salsa Verde: Create a bright, tangy side salsa using tomatillos, jalapeños, cilantro, and lime juice. The acidic green sauce balances the heavy, cheesy pasta shells and adds a vibrant contrast.
• Match with Creamy Avocado Salad: Whip up a simple avocado, red onion, and lime salad to serve alongside the dish. The cool, smooth avocado helps temper the spicy elements and provides a fresh, light counterpoint.

Store Taco Stuffed Shells With Queso Like A Pro

• Transfer leftover taco stuffed shells to an airtight container, ensuring a tight seal to maintain freshness. Refrigerate for up to 3-4 days, keeping the dish's flavors intact and preventing moisture loss.
• Wrap individual portions or the entire dish tightly in plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for maximum 2-3 months to preserve taste and texture.
• Thaw refrigerated or frozen shells in the refrigerator overnight. Reheat in the oven at 350°F for 15-20 minutes, covering with foil to prevent drying out and maintain the creamy queso sauce's consistency.

Your Taco Stuffed Shells With Queso Questions Answered

• Can I use ground turkey instead of beef?

Yes, ground turkey works perfectly as a lean alternative. Just ensure it’s fully cooked and seasoned similarly to ground beef.

• How spicy is this dish?

The spice level depends on your salsa and taco seasoning choice. Use mild versions for less heat or add jalapeños for extra kick.

• Is this recipe kid-friendly?

Absolutely! Children typically enjoy cheesy pasta with mild taco flavors. You can adjust spice levels to suit younger palates.

• Can I make this dish ahead of time?

You can prepare the shells and filling in advance, refrigerate, and bake when ready. Just add 10-15 minutes to baking time if assembling from cold.

Easy Taco Stuffed Shells with Homemade Queso Recipe

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4.7 from 16 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Savory Mexican-inspired “Taco Stuffed Shells” bring zesty comfort to dinner tables with creamy queso and spiced ground beef nestled in perfectly cooked pasta shells. Cheese lovers and taco enthusiasts will discover pure culinary delight in this simple yet irresistible meal you can whip up in no time.

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Ingredients

Scale 1x2x3x

Pasta and Shells:

• 12 jumbo pasta shells (about 250 g)
• 1 box of pasta shells

Meat and Filling:

• 1 lb (450 g) ground beef
• 1 packet taco seasoning
• 1/2 cup (120 ml) salsa
• 1 cup (240 ml) shredded cheddar cheese

Queso and Topping:

• 2 cups (480 ml) milk
• 1/4 cup (60 ml) butter
• 1/4 cup (30 g) all-purpose flour
• 2 cups (480 ml) shredded monterey jack cheese
• 1/2 cup (120 ml) heavy cream
• 1 jalapeño, diced (optional)
• 2 green onions, chopped
• Salt to taste
• Black pepper to taste
• Sour cream for garnish
• Fresh cilantro, chopped (optional)

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Instructions

1. Boil pasta shells in salted water for 8-10 minutes until al dente, then drain and set aside to cool slightly.
2. Brown ground beef in a skillet over medium-high heat, breaking into small crumbles until no pink remains, approximately 7-8 minutes.
3. Drain excess fat from beef, then mix in taco seasoning and salsa, simmering for 3-4 minutes until sauce thickens and coats the meat.
4. Preheat oven to 375°F and prepare a 9×13-inch baking dish with light cooking spray.
5. Create cheese sauce by melting butter in a saucepan over medium heat, then whisk in flour to create a smooth roux.
6. Gradually pour milk into roux, continuously whisking to prevent lumps, cooking until mixture thickens and becomes smooth.
7. Reduce heat and stir in monterey jack cheese, heavy cream, diced jalapeño, salt, and pepper until cheese melts completely.
8. Stuff each pasta shell with seasoned beef mixture and arrange in prepared baking dish.
9. Pour warm queso sauce evenly over stuffed shells, then sprinkle additional cheddar cheese on top.
10. Bake for 20-25 minutes until cheese is bubbly and edges are golden brown.
11. Remove from oven and let rest for 5 minutes before serving.
12. Garnish with chopped green onions, sour cream, and fresh cilantro before serving.

Notes

• Make shells firmer by cooking 1 minute less than package instructions to prevent splitting during stuffing and baking.
• Swap ground beef with ground turkey or plant-based crumbles for leaner or vegetarian options without compromising flavor profile.
• Control spice levels by choosing mild salsa and reducing jalapeño quantity, ensuring everyone can enjoy the dish comfortably.
• Prepare queso sauce ahead of time and refrigerate, gently reheating before pouring over shells to save cooking time during meal preparation.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 800
• Sugar: 6 g
• Sodium: 900 mg
• Fat: 50 g
• Saturated Fat: 30 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 40 g
• Cholesterol: 150 mg