By This Taco Stuffed Shells with Queso balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Taco Stuffed Shells with Queso captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Taco Stuffed Shells with Queso becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
12 ounces jumbo shell pasta
1 1/2 pounds lean ground beef
1 ounce taco seasoning
1/3 cup water
1/3 cup cilantro, chopped
1 1/2 cups queso (homemade or store-bought)
1 cup Cheddar cheese, grated
Green onions, for garnish
Taco sauce, for serving
PREPARATION STEPS
Preheat the oven to 350°F (175°C).
Cook the jumbo shells according to package instructions. Be careful not to overcook them to prevent them from falling apart. Drain, rinse, and let cool.
In a heavy skillet, brown the ground beef over medium heat.
Sprinkle taco seasoning over the ground beef and stir in water. Simmer until the water is absorbed.
Stir in chopped cilantro.
Spray a 13×9 inch casserole dish with non-stick spray.
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Gently hold a jumbo shell in the palm of your hand and fill it with the meat mixture, using about 1 to 1 1/2 tablespoons per shell
Place the filled shells in the casserole dish.
Pour the queso over the stuffed shells, spreading it evenly to cover them.
Sprinkle the shredded Cheddar cheese over the queso.
Bake for 20 to 25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Drizzle with taco sauce, sprinkle with green onions, and serve.
To bake after freezing:
Remove the casserole from the freezer and thaw it overnight in the refrigerator.
When ready to bake, follow the recipe instructions as directed.
Prep Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 8
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
