Cheesy Taco Stuffed Shells

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  • 16 jumbo pasta shells
  • 1 pound ground beef
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 cup water
  • 1 (16 ounce) can refried beans
  • ¾ cup shredded Cheddar cheese
  • 1 (16 ounce) jar salsa, divided
  • ¼ cup sliced green onion
  • ¼ cup shredded Cheddar cheese
  • ½ cup sour cream (Optional)


Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.

Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.

Spoon 1/4 cup salsa over the bottom of a 9×13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.

Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

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