Tex-Mex Taco Stuffed Shells

Tex-Mex Taco Stuffed Shells with Nacho Cheese Sauce is my go-to when I am craving serious comfort with a little spicy kick. These jumbo pasta shells are filled to the brim with seasoned beef and black beans then smothered in creamy nacho cheese sauce and finished with a shower of crunchy crushed Doritos. It is that rare crowd-pleaser you can throw together in under an hour and nobody ever guesses how easy it actually was.

I first made these for a game day potluck and I barely got a bite myself. Since then my friends ask for these shells every time we host casual dinners and not a single shell has ever come home as leftovers.

Ingredients

• Jumbo pasta shells: Pasta shells hold heaps of flavorful filling and become satisfyingly tender when properly cooked Always seek out shells with sturdy sides to avoid splitting during stuffing
• Ground beef: The meaty base provides hearty richness Look for eighty five percent lean for the juiciest texture
• Chopped onion: Sweetens and deepens the filling Choose firm onions without soft spots for best flavor
• Taco seasoning: Adds bold Tex-Mex taste Use your favorite packet or a homemade mix for customizable heat
• Cooked black beans: Brings earthy creaminess and extra protein Go for canned low sodium beans or cook your own from dried
• Tomato sauce: Adds tangy moisture and helps the filling hold together Opt for plain passata or a simple pureed sauce with no added sugar
• Butter and flour: These create a classic roux for the cheese sauce Unsalted butter lets you adjust the seasoning precisely
• Milk: The creamy base for the cheese sauce Whole milk gives the richest texture but two percent works too
• Shredded cheddar or nacho cheese blend: Melts into an oozy sauce with bold sharpness Buy a block and shred it fresh to avoid graininess
• Smoked paprika: Gives a gently smoky backnote Choose Spanish smoked for depth
• Salt: Balances all the flavors Taste and adjust before serving
• Crushed Doritos: The secret weapon A single handful gives crazy crunch and salty flavor Go for nacho cheese or spicy varieties
• Fresh cilantro and sliced jalapeños: Optional but they brighten every bite Use fresh herbs for a pop of color and flavor

Instructions

Cook the Pasta Shells:

Boil jumbo pasta shells in well salted water until they are just al dente You want a tender bite with a bit of resistance so they hold their shape when stuffed Drain them gently and arrange on a baking sheet in a single layer This keeps them from sticking while you prepare the filling

Prepare the Filling:

Heat oil in a skillet over medium heat Add chopped onion and cook slowly for about five minutes until translucent and fragrant Do not rush this step as it builds deep flavor Add the ground beef breaking it up with a spoon Cook until no pink remains stirring in taco seasoning so every piece is deeply seasoned Add the black beans and tomato sauce Stir to coat and let everything simmer gently for about five minutes which melds all the juicy flavors

Make the Nacho Cheese Sauce:

Melt the butter in a saucepan over medium low heat Stir in the flour and cook for about one minute until it forms a smooth paste and smells slightly nutty Slowly whisk in the milk a little at a time to prevent lumps Stir constantly until the sauce thickens and coats the spoon Now add your shredded cheese smoked paprika and salt Stir until velvet smooth and creamy removing from heat as soon as the cheese melts

Assemble the Dish:

Preheat your oven to one hundred eighty degrees Celsius or three hundred fifty degrees Fahrenheit Fill each cooled pasta shell with generous spoonfuls of beef mixture Arrange them snugly in a baking dish to prevent tipping Pour the nacho cheese sauce evenly across all the shells so every one gets coated

Bake:

Cover your baking dish tightly with foil This traps steam ensuring everything cooks through Bake for twenty minutes to fully heat the filling Remove the foil sprinkle a hearty handful of crushed Doritos across the top return to the oven and continue baking five more minutes until bubbly and golden brown

Serve:

Remove from oven and let stand a few minutes to set Garnish hot shells with fresh cilantro and sliced jalapeños if you love a little extra heat Serve at the table while still steaming for maximum crave factor

Pin

My favorite part is definitely the nacho cheese sauce I love swirling that creamy spiced cheese through every shell When my sister and I make these for family dinner it is an unspoken race to see who gets the cheesiest ones from the center

Storage Tips

Stuffed shells store well in the fridge for up to three days Cover tightly so they do not dry out To reheat use a microwave or cover and bake at medium heat until warmed through If freezing use a foil lined baking dish then wrap fully Before serving just thaw overnight and reheat covered to retain moisture

Ingredient Substitutions

Vegetarian can swap crumbled plant based beef or extra beans Turkey or chicken also works well for a lighter option If you are gluten free look for certified gluten free jumbo shells and sub corn chips for Doritos Dairy free cheese and plant based milk create a surprisingly creamy sauce too

Serving Suggestions

These shells are a meal on their own but I like to serve them with a crunchy simple slaw or a scoop of guacamole For parties offer extra hot sauce chopped scallions and diced avocado at the table Leftovers are awesome tucked into a warm tortilla or even atop a bed of salad greens

Cultural and Historical Context

This dish really blends Italian American comfort food with the Tex Mex flair popular across the American Southwest It was inspired by the classic stuffed shells baked in tomato sauce reimagined for taco night The combo of pasta cheese sauce and taco toppings brings together friends from all backgrounds at my table

Pin

If you love extra heat sneak a diced chipotle pepper into the beef or pick a spicy Dorito for topping Every batch of these Tex Mex stuffed shells feels like a party on a plate no matter what season you make them

Recipe Questions & Answers

→ Can I prepare the shells ahead of time?

Yes, you can assemble the filled shells and refrigerate them. Add sauce and bake just before serving for best texture.

→ What pasta shells work best?

Jumbo pasta shells are ideal as they hold plenty of filling and bake up tender with the sauce.

→ How can I make it spicier?

Try adding sliced jalapeños, using extra hot taco seasoning, or choosing a spicy cheese blend in the sauce.

→ Are there gluten-free options?

Use gluten-free pasta shells and corn chips instead of Doritos for a gluten-free adaptation.

→ What side dishes pair well?

A fresh green salad or grilled vegetables complement the richness and balance the Tex-Mex flavors perfectly.

→ Can I substitute ground turkey or chicken?

Absolutely! Ground turkey or chicken both work well and absorb the taco seasoning nicely.