Tex Mex Beef Pasta Shells
These Tex Mex Beef Pasta Shells combine everything you love about tacos with the comforting, cheesy goodness of baked pasta. Each jumbo shell is stuffed with flavorful taco-seasoned beef, melty cheese, and a touch of salsa — then baked to bubbly perfection. It’s hearty, crowd-pleasing, and full of bold Southwestern flavor.
Perfect for weeknights, potlucks, or when you’re craving something cozy and zesty, this dish delivers all the satisfying layers of a Tex-Mex feast in every bite.
Ingredients
- 20 jumbo pasta shells (about 6 oz)
- 1 lb ground beef (or ground turkey)
- 1 small onion, finely chopped
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 2/3 cup water
- 1 cup salsa (mild or medium)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (or Mexican blend)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
- 1/2 cup sour cream, for garnish (optional)
- 2 green onions, sliced, for garnish
- Fresh cilantro, chopped (optional)
- Nonstick spray or a drizzle of oil, for greasing the baking dish
How to Make Tex Mex Beef Pasta Shells
STEP 1: Bring a large pot of salted water to a boil and cook the jumbo shells according to package directions until al dente. Drain and lay them out on a baking sheet to prevent sticking while you prepare the filling.
STEP 2: In a large skillet over medium heat, cook the ground beef and chopped onion until browned and cooked through, breaking the meat apart as it cooks. Drain excess grease.
STEP 3: Add taco seasoning and water, then simmer for 3–4 minutes until the mixture thickens and is well coated. Stir in the drained diced tomatoes with green chilies and 1/2 cup salsa, then remove from heat.
STEP 4: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread the remaining 1/2 cup salsa across the bottom.
STEP 5: Fill each cooked pasta shell with about 1–2 tablespoons of the taco meat mixture and arrange them in a single layer in the baking dish.
STEP 6: Sprinkle the cheddar and Monterey Jack cheese evenly over the top of the stuffed shells. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, until the cheese is melted and bubbling.
STEP 7: Let the casserole cool for 5 minutes before serving. Garnish with sour cream, green onions, and fresh cilantro if desired. Serve warm and enjoy that perfect blend of cheesy, spicy comfort.
Tips for Success
- Don’t overcook the pasta. Slightly undercooked shells hold their shape better when baked.
- Make ahead: You can assemble the stuffed shells up to a day in advance and refrigerate before baking. Just add 10 extra minutes of bake time.
- Freezer-friendly: Freeze before baking for up to 2 months. Thaw overnight and bake as directed.
- Customize: Swap beef for ground chicken or turkey, or use black beans for a vegetarian version.
Creamy, cheesy, and packed with bold taco flavor, these Tex Mex Beef Pasta Shells are the ultimate comfort-meets-fiesta dinner — guaranteed to be a family favorite.
Tex Mex Beef Pasta Shells
Ingredients
- Roughly 6 ounces of oversized pasta shells approximately 20 pieces
- One pound of ground beef or ground turkey your preference
- One small onion minced finely
- Two-thirds cup of water
- One packet of taco seasoning or two tablespoons of a homemade blend
- One cup of salsa choose mild or medium based on taste
- A single 10-ounce can of diced tomatoes with green chilies liquid drained
- One cup shredded Monterey Jack or a Mexican cheese medley
- One cup finely shredded cheddar cheese
- Nonstick spray or a light coating of oil for greasing the baking dish
- Half a cup of sour cream for topping (optional)
- Two green onions thinly sliced, for garnish
- Fresh cilantro chopped, as an optional finishing touch
Instructions
- Bring a large pot of salted water to a vigorous boil. Add the jumbo shells and cook until just firm to the bite, following the package’s suggested time. Drain thoroughly, then place the cooked shells on a baking sheet in a single layer to keep them from sticking together.
- Place a skillet over medium heat and cook the ground meat with the finely chopped onion, breaking up the meat as it browns. Once the mixture is cooked through and no longer pink, drain off any rendered fat.
- Stir in the taco seasoning and measured water, mixing thoroughly. Let the mixture simmer for about 3 to 4 minutes, stirring now and then, until slightly thickened. Incorporate the drained tomatoes with green chilies and half of the salsa. Take the pan off the heat.
- Preheat the oven to 375°F (190°C). Prepare a 9×13-inch baking dish by coating it lightly with cooking spray or oil. Spread the remaining half cup of salsa evenly along the bottom of the dish.
- Fill each pasta shell with approximately 1 to 2 tablespoons of the seasoned meat mixture. Arrange the stuffed shells snugly in the prepared dish.
- Scatter the shredded cheddar and Monterey Jack cheeses evenly over the shells. Cover the dish with foil and place it in the oven for 20 minutes. Uncover and continue baking for another 5 minutes, or until the cheese topping is thoroughly melted and bubbling.
- Allow the dish to rest for about 5 minutes before serving. Garnish with sour cream, chopped green onions, and cilantro, if desired. Serve while hot.