Taco Stuffed Shells

Published on May 22, 2016
Updated on Nov 28, 2018

Taco Stuffed Shells // For all the Mexican food lovers out there, these Taco Stuffed Shells are for you! So easy, so delicious and just as good as leftovers as the day you make them. Top with your favorite taco toppings and enjoy! | Tried and Tasty

*Thank you OXO for providing the beautiful OXO Glass Bakeware and Glass Food Storage I used to make this delicious meal!Taco Stuffed Shells // For all the Mexican food lovers out there, these Taco Stuffed Shells are for you! So easy, so delicious and just as good as leftovers as the day you make them. Top with your favorite taco toppings and enjoy! | Tried and Tasty

You may remember my Creamy Chicken & Veggie Stuffed Shells. When I got my hands on this OXO 14 Piece Glass Bake, Serve & Store Set I couldn’t wait to put my new glassware to work by whipping up some more stuffed shells.

First, let me tell you why I love these new additions to my kitchen. OXO’s Glass Bakeware and OXO’s SNAP Glass Food Storage Containers are both made of thermal shock resistant borosilicate glass, which means they can go from freezer to oven or microwave without cracking. Both lines can withstand up to 250 degrees Fahrenheit of temperature change. 

The Glass Bakeware boasts some nifty features, such as a raised, slosh proof lid that won’t squish your baked goods, along with easy to read size markings right on the container. It’s little touches like these that make life in the kitchen just a bit easier.

Not to be outdone, the SNAP Glass Food Storage Containers are stackable and nestable – which I can definitely appreciate, considering that nearly every square inch of my kitchen cabinets are occupied. The containers are microwave safe, and you can even use the lid in the microwave as well as long as you undo the tabs first. Once you’re done microwaving your food, snap the tabs closed and you’ll have yourself a truly leak-proof seal!

Let’s get cooking, shall we!?

Taco Stuffed Shells // For all the Mexican food lovers out there, these Taco Stuffed Shells are for you! So easy, so delicious and just as good as leftovers as the day you make them. Top with your favorite taco toppings and enjoy! | Tried and TastyTaco Stuffed Shells // For all the Mexican food lovers out there, these Taco Stuffed Shells are for you! So easy, so delicious and just as good as leftovers as the day you make them. Top with your favorite taco toppings and enjoy! | Tried and TastyTaco Stuffed Shells // For all the Mexican food lovers out there, these Taco Stuffed Shells are for you! So easy, so delicious and just as good as leftovers as the day you make them. Top with your favorite taco toppings and enjoy! | Tried and TastyTaco Stuffed Shells // For all the Mexican food lovers out there, these Taco Stuffed Shells are for you! So easy, so delicious and just as good as leftovers as the day you make them. Top with your favorite taco toppings and enjoy! | Tried and Tasty

Taco Stuffed Shells

Course: Main Course
Cuisine: Mexican
Keyword: Taco Stuffed Shells
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 180 kcal
Author: Yvonne

For all the Mexican food lovers out there, these Taco Stuffed Shells are for you! So easy, so delicious and just as good as leftovers as the day you make them.

Print

Ingredients

Ingredients

  • 1 box jumbo pasta shells
  • 1/2 lb. ground hamburger
  • 1 can refried beans
  • 1 pkg. taco seasoning
  • 1/2 c. shredded cheddar cheese
  • 1 19 oz. can red enchilada sauce

Toppings

  • Tomato
  • Lettuce
  • Sour cream
  • Olives
  • Salsa
  • Shredded cheddar cheese
  • Jalapenos

Instructions

  1. Preheat oven to 350.

  2. Brown hamburger in skillet until cooked. Add taco seasoning and follow directions on back of packet. 

  3. Add refried beans and cheese; set aside while you prepare the jumbo shells. 

  4. Prepare shells according to package directions.

  5. Stuff shells with hamburger mixture. 

  6. Arrange shells in a greased 3-qt. baking dish. Pour enchilada sauce over shells. Top with cheese. Cover and bake at 350° for 30 minutes. 

  7. Uncover; sprinkle with additional cheddar. Bake 5 minutes longer or until cheese is melted. Serve warm with desired toppings and enjoy.

Nutrition Facts
Taco Stuffed Shells
Amount Per Serving
Calories 180 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 47mg 16%
Sodium 163mg 7%
Potassium 121mg 3%
Total Carbohydrates 1g 0%
Protein 11g 22%
Vitamin A 4.3%
Calcium 14.9%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.
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One Pot Chicken Enchilada Pasta // Do you ever get tired of making a mess of the kitchen while trying to feed your family? If so, this one pot meal is perfect for you! A great Mexican dish without all of the fuss! | Tried and Tasty

One Pot Chicken Enchilada Pasta // Tried and Tasty

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3 comments about “Taco Stuffed Shells

  1. Kayleigh

    It came out amazing! I made it, and everybody loved it, and they requested I make it again for company. It’s been a huge hit! I’ve also made a vegan version, which was just as good. Thanks so much!

  2. Kayleigh

    I’m trying this dish tonight! I just wish you stated how much cheese to mix in with meat, and how much to leave for both toppings? I’m just going on my own measurements, but curious how you did yours!

    1. Yvonne

      I just did half and half, but really it’s super flexible.. either way you sprinkle it will be cheesy and YUMMY! And of course, you’re always welcome to add even more cheese for EXTRA cheesy. Hope it turned out great for you – thanks for trying out my recipe!

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