Renee's Kitchen Quest

Bring on the heat!
Taco Stuffed Shells

Taco Stuffed Shells

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Hello, my fellow foodie adventurers!

We’re taking all the bold, spicy flavors of tacos — seasoned beef, black beans, and ranch-style beans — and stuffing them into tender jumbo pasta shells. Then we drench everything in a quick homemade enchilada sauce and blanket it with melty cheddar cheese. It’s taco night meets Italian comfort food, with just the right kick. This is an easy, crowd-pleasing weeknight meal that everyone will ask for again!

 

Ingredients You’ll Need (The Quest Inventory)

  • For the Filling:
    • 1 lb ground beef
    • 1 yellow onion, chopped
    • 2 tsp crushed garlic
    • ½ tsp salt
    • 2 cups black beans, drained
    • 2 cups ranch-style beans, drained

    Taco Seasoning:

    • 1 tbsp chili powder
    • 1 tbsp smoked paprika
    • 1 tsp cumin
    • ¼ tsp cayenne pepper
    • ½ tsp oregano
    • ½ tsp salt
    • ½ tsp black pepper

    For the Enchilada Sauce:

    • 2 tbsp vegetable oil
    • 2 tbsp flour
    • 2 tbsp chili powder
    • 2 cups water
    • 3 oz tomato paste
    • ½ tsp cumin
    • ½ tsp garlic powder
    • ¼ tsp cayenne pepper
    • ½ tsp salt

    Other:

 

How to Forge the Feast (The Quest Steps)

    • 1. Preheat oven to 350°F. Bring a large pot of water to a boil and cook the jumbo shells according to package directions (do not overcook — they should still be firm enough to stuff). Drain and rinse with cool water. Set aside.
    • 2. While the pasta cooks, dice the onion and garlic. Heat a large skillet over medium heat and cook the ground beef, onion, and garlic until the meat is browned and the onion is soft. Drain excess fat if needed.
    • 3. In a small bowl, mix all the taco seasoning ingredients. Add the drained black beans and ranch-style beans to the meat mixture, then stir in the taco seasoning. Turn off the heat and set aside.
    • 4. Make the enchilada sauce: In a saucepan, heat the vegetable oil over medium heat. Whisk in the flour and chili powder, cooking for 1 minute. Gradually whisk in the water, tomato paste, cumin, garlic powder, cayenne, and salt. Simmer for 5–7 minutes until slightly thickened.
    • 5. Stuff each cooked shell generously with the meat and bean mixture. Arrange the stuffed shells in a large baking dish.
    • 6. Pour the enchilada sauce evenly over the shells. Sprinkle the shredded cheddar cheese generously on top.
    • 7. Bake for 15–20 minutes, or until the cheese is melted and bubbly.
    • 8. Remove from the oven, garnish with sliced green onions, and serve hot.

 

Tips, Tricks & Tasty Variations

 

Cooking Tips:

  • Don’t overcook the shells — they’ll continue to soften in the oven.
  • Make ahead: stuff the shells and refrigerate, then add sauce and bake when ready.
  • For extra spice: add more cayenne or a diced jalapeño to the meat mixture.

 

Tasty Variations:

  • Swap ground beef for ground turkey or chicken.
  • Add corn or diced zucchini to the filling for more veggies.
  • Use pepper jack cheese for extra heat.
  • Make it milder by reducing the cayenne in both the seasoning and sauce.

 

This Taco Stuffed Shells recipe brings together the best of taco night and comforting baked pasta — spicy, cheesy, and totally satisfying.
Tag me when you make it — I want to see those cheesy, saucy shells!
If you missed it, swing back to my last post Tortellini Soup.

Taco Stuffed Shells

Renee
Seasoned beef, black beans, and ranch-style beans — and stuffing them into tender jumbo pasta shells. Then we drench everything in a quick homemade enchilada sauce and blanket it with melty cheddar cheese. 
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 8

Ingredients
  

  • 1 lb ground beef
  • 1 box jumbo shells
  • 2 cups black beans
  • 2 cups ranch style beans
  • 1 yellow onion (chopped)
  • 2 tsp crushed garlic
  • 1/2 tsp salt
  • 2 cups cheddar cheese (shredded)

TACO SEASONING

  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper

ENCHILADA SAUCE

  • 2 tbsp vegetable oil
  • 2 tbsp flour
  • 2 tbsp chili powder
  • 2 cups water
  • 3 oz tomato paste
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt

Instructions
 

  •  Preheat oven to 350°F. Bring a large pot of water to a boil and cook the jumbo shells according to package directions (do not overcook — they should still be firm enough to stuff). Drain and rinse with cool water. Set aside.
  • While the pasta cooks, dice the onion and garlic. Heat a large skillet over medium heat and cook the ground beef, onion, and garlic until the meat is browned and the onion is soft. Drain excess fat if needed.
  • In a small bowl, mix all the taco seasoning ingredients. Add the drained black beans and ranch-style beans to the meat mixture, then stir in the taco seasoning. Turn off the heat and set aside.
  • Make the enchilada sauce: In a saucepan, heat the vegetable oil over medium heat. Whisk in the flour and chili powder, cooking for 1 minute. Gradually whisk in the water, tomato paste, cumin, garlic powder, cayenne, and salt. Simmer for 5–7 minutes until slightly thickened.
  • Stuff each cooked shell generously with the meat and bean mixture. Arrange the stuffed shells in a large baking dish.
  • Pour the enchilada sauce evenly over the shells. Sprinkle the shredded cheddar cheese generously on top.
  • Bake for 15–20 minutes, or until the cheese is melted and bubbly.
  •  Remove from the oven, garnish with sliced green onions, and serve hot.