Tex-Mex Taco Stuffed Shells

These Tex-Mex Taco Stuffed Shells take two ultimate comfort foods and mash them up into one crave-worthy main dish. Jumbo pasta shells are loaded with zesty taco beef and black beans, smothered with rich homemade nacho cheese sauce, and finished with crunchy crushed Doritos. When I want to really impress a crowd, this is the recipe I turn to it never fails to disappear fast from the dinner table

The first time I made these was for a game day party my friends could not stop talking about them and now it is a regular request for any get together

Ingredients

• Jumbo pasta shells: choose a sturdy brand so they hold up to filling and baking
• Ground beef: classic for taco flavor use lean for less grease
• Small onion: brings aromatic depth dice it small for even cooking
• Taco seasoning: shortcut or homemade choose a bold blend with chili and cumin
• Cooked black beans: adds a hearty Tex-Mex feel drain and rinse well
• Tomato sauce: ties the filling together smooth and not too chunky works best
• Butter: forms the base of the cheese sauce stick to real butter for best texture
• Flour: thickens the sauce go for all purpose with no added flavors
• Milk: whole milk gives a richer sauce but any dairy milk works
• Shredded cheddar or nacho cheese blend: brings cheesy goodness pre-shredded is fine but shred your own if you want the smoothest melt
• Smoked paprika: a smoky kick opt for Spanish style if you can find it
• Salt: helps all the flavors pop go light at first as cheese and taco seasoning add saltiness
• Crushed Doritos: for topping classic nacho cheese is my go to but try cool ranch for a twist
• Fresh cilantro: brightens the finish look for crisp leaves
• Sliced jalapeños: optional but perfect if you want some heat pick fresh bright green ones

Step-by-Step Instructions

Cook the Pasta Shells:

Boil jumbo pasta shells in a large pot of salted water just until al dente about 9 to 10 minutes Watch closely as overcooking makes them fall apart Gently drain and spread them out on a baking sheet so they do not stick together and cool down for easy filling

Prepare the Filling:

In a large skillet over medium heat add a drizzle of oil and cook the chopped onion until soft and fragrant about 3 minutes Add ground beef breaking it up with a spoon and taco seasoning Cook until beef is browned and crumbly about 6 minutes Stir in black beans and tomato sauce Gently simmer for 5 minutes to blend flavors Taste and adjust seasoning if needed

Make the Nacho Cheese Sauce:

In a medium saucepan over medium heat melt butter Completely stir in flour and cook stirring constantly for 1 minute to remove raw taste Slowly pour in milk whisking all the time until smooth Raise heat to medium high and cook until sauce thickens about 3 minutes Lower heat and add shredded cheese smoked paprika and salt Stir until cheese melts and sauce becomes thick and velvety

Assemble the Dish:

Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit Fill each cooled pasta shell generously with beef and bean mixture Set shells in a single snug layer in a greased baking dish Once all shells are filled pour nacho cheese sauce evenly over the top making sure each piece gets sauced

Bake:

Cover the dish with foil and bake for 20 minutes to heat everything through Remove foil scatter crushed Doritos over the cheese sauce and bake uncovered for an additional 5 minutes Crisp topping and bubbling cheese mean it is ready

Serve:

Let shells cool for a few minutes before serving Sprinkle with plenty of fresh cilantro and sliced jalapeños if using Serve extra crushed Doritos on the side for the ultimate crunch

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I absolutely love the nacho cheese sauce my family teases me because I always sneak an extra spoonful before topping the shells Once my little nephew declared it better than the movies

Storage Tips

Store leftovers tightly covered in the fridge for up to three days These shells reheat best in the oven covered at 160 degrees Celsius or 325 degrees Fahrenheit for about 15 minutes You can also freeze baked shells for up to two months let them thaw in the fridge before reheating

Ingredient Substitutions

Try ground turkey or cooked shredded chicken for a lighter protein Pinto beans work instead of black beans For cheese mix Monterey Jack or pepper jack with cheddar If you want gluten free use gluten free pasta shells and substitute gluten free flour in the sauce

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Serving Suggestions

Serve with a simple green salad and lime wedges to balance the richness For added Tex-Mex flair sprinkle with diced tomatoes or pickled onions at the table This dish stands on its own but a side of Mexican rice feels extra festive

Cultural and Historical Context

Taco stuffed shells are pure fusion cooking blending Italian and Tex-Mex traditions Giant pasta shells are Italian classics while taco fillings and nacho cheese sauce speak to the flavors of Mexico and the American Southwest This dish is a favorite for casual family nights and festive parties because of its cheerful crossover flavors

Recipe FAQs

→ How do I keep pasta shells from sticking together?

Drain thoroughly and arrange in a single layer on a baking sheet with a light drizzle of oil to prevent sticking.

→ Can I substitute the beef with another protein?

Absolutely! Try ground turkey, chicken, or crumbled tofu for a different flavor or to fit dietary needs.

→ What veggies can I add to the filling?

Diced bell peppers, corn, or olives make excellent additions to the beef and bean mixture for extra texture.

→ How can I make this gluten-free?

Choose gluten-free pasta shells and swap regular flour with a gluten-free blend in the cheese sauce.

→ What makes the cheese sauce creamy?

Starting with a roux of butter and flour, then gradually whisking in milk creates a smooth, creamy foundation for melted cheese.

→ How do I store leftovers?

Cool completely, transfer to an airtight container, and refrigerate. Reheat gently for best texture.