Tasty Taco Cheese Shells

The sizzling ground beef with gooey cream cheese always hits the spot for me. On a cold night, with not much left in my pantry, I threw these together hoping for the best. Cheesy taco stuffed pasta shells came out of it and totally fixed my cravings for something cozy and just a little spicy. No tricky steps needed, just good vibes in every bite.

My first try with cream cheese and taco-seasoned beef happened at a buddy's low-key dinner get-together. That combo shocked me—in a good way. It turned ordinary leftover tacos into something fun and way more crave-worthy.

Irresistible Ingredients

• Mexican cheese blend: melts smoothly on top. Go for a mix with cheddar and Monterey Jack for awesome cheesy pull.
• Red enchilada sauce: ditches tomato for smoky, slightly spicy kick. Thick canned sauces stick to the shells better.
• Cream cheese: brings all the creamy vibes, so the filling never dries out. Full-fat melts best, especially if you chop it up small.
• Mild salsa: some freshness and a little tang. Chunky salsa adds nice texture, too.
• Taco seasoning: mix of classic southwest spices. Buy it or make it—either way, it perks up the filling.
• Ground beef: the hearty main event; try 80/20 for the perfect balance and a real beefy taste. Let it brown till you get those little crispy bits.
• Jumbo pasta shells: extra big shells hold tons of filling and keep their shape when you bake them. Check the box for "jumbo" or "extra-large."

How It’s Done

Baking Magic:

Pop your filled shells in the oven with cheese and sauce on top. Bake at 350°F for 20 minutes uncovered. When it’s bubbling and lightly browned up, it’s ready to dig in.

Sauce and Cheese:

Pour half the enchilada sauce in your baking dish so nothing sticks. Fill up your shells, squish them inside, then smother with more sauce and finish with plenty of cheese.

Blend and Melt:

Cream cheese goes in last—small cubes help it melt fast and coat everything. This makes the filling super smooth and not too spicy.

Makin’ the Filling:

Sauté the beef until the edges get crispy, which packs in flavor. Drain off the fat before mixing in salsa and taco seasoning for that zingy taco taste.

Pasta Prep:

Boil jumbo shells to just barely tender—don’t overdo it or they’ll get mushy later. Lay them out so they don’t stick before filling.

Save Pin

Top Reasons You'll Love It

• Hearty and cheesy—tackles both taco and pasta cravings at once.
• Loads of beef and cheese mean plenty of protein and calcium.
• Easy to size up or down for a quick meal or a squad-sized dinner.

I once pulled them from the oven earlier than planned. To my shock, the crispy pieces at the bottom were actually the best bite. That crunch with the melty cheese and soft pasta? Amazing contrast!

Prep-Ahead Tips

Stuff your shells the night before and stash them in the fridge. When it’s go-time, just add cheese and sauce, bake, and dinner’s sorted. Perfect if you’re running around or have people coming over.

Tasty Spin-Offs

Swap in ground turkey or even meatless crumbles for a lighter or veggie spin. Sneak in jalapeños or dust in smoked paprika if you want it hotter or smokier.

Switch It Up For The Season

Throw in some roasted corn or black beans when it’s warm out. Or, try sautéed mushrooms and spinach in the filling as the temps drop for a green boost.

Smart Tools

Go with a mid-to-large skillet for even browning. A deep baking dish is clutch to catch all the bubbling sauce and keep your oven mess-free.

Insider Tips

1. Keep your pasta shells just a touch firm—they’ll hold together through baking and won’t go soggy.
2. Chop up the cream cheese into little bits—melts way faster, for a silkier texture.
3. Always start with only half the enchilada sauce on bottom; shells won’t stick and that flavor soaks in perfectly.

Save Pin

Common Questions

→ Can I prepare the pasta shells in advance?

Yes, you can boil the shells early and keep them apart so they don’t stick. Just toss them with a little oil and store until you're ready to fill and bake.

→ What kind of cheese works best in this dish?

Go with a Mexican cheese blend since it melts well and gives a smooth, mild creaminess that pairs great with the spicy beef.

→ Is it possible to use a different protein instead of ground beef?

Definitely, you can swap in ground turkey or shredded chicken and still keep that rich taste and texture.

→ How can I adjust the spice level?

Change how much taco seasoning you use or pick a salsa with less heat. The cream cheese also helps tone down the spiciness.

→ Should the pasta shells be fully cooked before stuffing?

Cook them just enough to be tender but still firm (al dente) so they don't get mushy when baked.