Taco Stuffed Shells

close up of a taco stuffed shell on a spoon

5 from 4 votes

These Taco Stuffed Shells make for an easy but absolutely delicious dinner! This is a taco twist on your favorite stuffed shells recipe! It is a great weeknight dinner.

Prep Time15

Cook Time30

Total Time45

Servings: shells

Calories: 138kcal

Author: Lisa Longley

Ingredients

12 oz jumbo pasta shells
1 tablespoon olive oil
small yellow onion diced
2 garlic cloves minced
16 ounces ground turkey
8 ounces tomato sauce
3 tablespoons taco seasoning (or 1 ounce storebought packet)
1 cup frozen corn
16 ounces salsa my blender salsa or storebought salsa would both work great here
2 cups colby jack cheese shredded

Instructions

Preheat your oven to 350. Spray a 9 by 13 inch pan with cooking spray and set aside.
Boil a large pot of water and cook the shells according to package instructions (see note). When the shells are finished cooking, drain them and rinse them with cold water to stop the cooking process.
In a large skillet over medium heat, heat up the oil. Add in the onion and garlic and saute for 5 minutes until the onions are translucent. Add in the turkey and break up, cooking it until it is browned. Drain any excess grease from the skillet.
Add in the tomato sauce and taco seasoning. Bring to a simmer and then turn low. Cook for 5 minutes stirring occasionally. Stir in the frozen corn.
Spread half of the salsa over the bottom of the pan. Spoon a small amount of the turkey mixture into 24 shells (you will have shells left over), placing them seam side up on the salsa. Top with the remainder of the salsa and then add the shredded cheese.
Cover with tin foil and bake for 30 minutes. Remove the foil and bake for another 3 to 5 until the cheese is nice and melty.
Serve with toppings, like green onions, jalapeños, olives, shredded lettuce, and tomatoes, and enjoy!

Video

Notes

When you cook the shells, make sure to set your timer and cook them for just the amount suggested on the box. You don’t want to over cook your shells because they will cook more while baking.

This recipe had cream cheese in it when it was first published, and they were Creamy Taco Stuffed Shells. If you've made this recipe before and prefer it with cream cheese, add in 4 ounces of cream cheese right before you add the frozen corn. Stir it to melt.

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