Tex-Mex Taco Stuffed Shells (Print)

Spiced beef and beans in jumbo shells, topped with nacho cheese sauce and a Doritos crunch.

# Components:

→ Shell Filling

01 - 18 to 20 jumbo pasta shells
02 - 14 ounces ground beef
03 - 1 small onion, chopped
04 - 1 packet taco seasoning or 2 tablespoons homemade taco seasoning blend
05 - 1 cup cooked black beans
06 - 1/3 cup tomato sauce

→ Nacho Cheese Sauce

07 - 2 tablespoons butter
08 - 2 tablespoons all-purpose flour
09 - 1 cup whole milk
10 - 1 1/2 cups shredded cheddar or nacho cheese blend
11 - 1/2 teaspoon smoked paprika
12 - Salt, to taste

→ Toppings

13 - Handful of crushed Doritos
14 - Chopped fresh cilantro, optional
15 - Sliced jalapeños, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Add jumbo shells and cook just until al dente, according to package instructions. Drain well and arrange shells on a baking sheet to prevent sticking.
02 - In a large skillet over medium heat, sauté the chopped onion in a small amount of oil until translucent. Add the ground beef and taco seasoning, and cook, stirring, until the beef is browned. Stir in the black beans and tomato sauce. Simmer mixture for 5 minutes, allowing flavors to meld.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly. Gradually add milk, whisking until the mixture is smooth and begins to thicken. Stir in shredded cheese, smoked paprika, and salt. Continue mixing until the cheese is fully melted and sauce is creamy.
04 - Preheat oven to 350°F. Fill each pasta shell with a generous spoonful of the beef and bean filling. Arrange stuffed shells in a single layer in a baking dish. Evenly pour prepared nacho cheese sauce over the filled shells.
05 - Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove foil, sprinkle a handful of crushed Doritos on top, and return to the oven for 5 more minutes, until the topping is golden and crisp.
06 - Garnish the shells with chopped cilantro and sliced jalapeños as desired. Serve immediately for best texture.

# Expert Advice:

01 -
  • Easy to prep ahead for weeknights or parties
  • Ultra creamy nacho cheese sauce that feels like restaurant takeout
  • Crushed Doritos on top give an addictively crunchy finish
  • Great way to mix up taco night and use up leftover bits from the pantry
02 -
  • Packed with satisfying protein and fiber from beans and beef
  • The recipe freezes and reheats beautifully for make ahead meals
  • Kids and adults both devour this thanks to the fun cheesy topping
03 -
  • Never skip sautéing onions low and slow at the start for a richer filling
  • Always fill shells with a small spoon to get every nook packed tight
  • Crushing Doritos right before baking keeps them ultra crisp and prevents sogginess
  • Shred your own cheese for the smoothest and creamiest sauce store bought pre shredded cheese can make sauces gritty

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