Loaded Taco Stuffed Shells

10 minutes Prep Time
50 minutes Cook Time
8 Servings

These Loaded Taco Stuffed Shells are the ultimate mashup of Mexican street food flair and comforting pasta bake—perfect for celebrating Cinco de Mayo, hosting friends, or spicing up your weeknight dinner rotation. Jumbo pasta shells are filled with taco-seasoned ground meat and Red Gold Original Diced Tomatoes + Green Chilies, then smothered in enchilada sauce and topped with melted cheese. Easy to prep, fun to serve, and totally customizable with your favorite taco toppings!   @zombieseats  @thefeedfeed

Ingredients

  • 12 ounces jumbo pasta shells
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 2 tablespoons minced garlic
  • 2 pounds ground beef, or turkey
  • 2 packets taco seasoning, 1 oz each
  • 1 1/3 cups water

  • 1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz, reserve a few tablespoons for topping

  • 19 ounces mild red enchilada sauce, divided
  • 1 pound Colby Jack cheese, shredded
  • sour cream, for topping
  • red onion, diced for topping
  • green onions, diced for topping

Instructions

Step one

Preheat the oven to 375°F.

Step two

Cook pasta shells in a large pot of salted boiling water according to package directions (about 8–10 minutes). Drain and set aside.

Step three

In a large skillet over medium heat, heat olive oil. Add diced onion and cook for 3–4 minutes until softened. Add garlic and sauté 1 minute more.

Step four

Add ground meat and cook, breaking it apart, until fully browned and cooked through, about 7–10 minutes. Drain excess fat. Stir in taco seasoning and water. Simmer for 4–5 minutes until thickened.

Step five

Add Red Gold Diced Tomatoes + Green Chilies, stir to combine, and remove skillet from heat.

Step six

Spread a thin layer of enchilada sauce on the bottom of a large baking dish (or two if needed).

Step seven

Fill each cooked shell with taco meat and place into the prepared dish in a single layer. Pour remaining enchilada sauce evenly over stuffed shells and top with shredded cheese.

Step eight

Bake uncovered for 30 minutes, or until cheese is melted and bubbly. Let rest 5–7 minutes.

Step nine

Top with sour cream, reserved diced tomatoes, red onion, and green onion before serving. Enjoy!

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