Taco-Stuffed Pasta Shells

Taco-Stuffed Pasta Shells
based on 9 reviews
This Looks YUMMY!
20 min.
70 min.
8 servings (two 4-serving casseroles)

These Taco-Stuffed Pasta Shells have a bean taco filling that makes these salsa-topped shells plump and satisfying. Serve with a tossed salad topped with broken tortilla chips for added crunch and flavor.


  • 16 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions, rinsed and drained
  • 1 pound extra-lean ground beef
  • 1 can (16 ounces) refried beans
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
  • 2 tablespoons chili powder
  • 1 1/2 cups (12-ounce bottle) chunky salsa, divided
  • 1/4 cup sliced green onions
  • Light sour cream (optional)
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PREHEAT oven to 350° F.

COOK beef in large, nonstick skillet over medium-high heat, stirring occasionally, until no longer pink; drain. beans, 3/4 cup cheese and chili powder; mix well. Spread 1/4 cup salsa over bottom of each of two 8-inch-square baking dishes.

FILL pasta shells with beef mixture; place 8 shells in each baking dish, filled-side-up. Spoon remaining salsa over shells Cover one baking dish with plastic wrap, then wrap with foil. Label and freeze for up to 2 months.

COVER remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.

TO BAKE FROZEN SHELLS: Place baking dish in the refrigerator overnight. Preheat oven to 375° F. Remove foil and plastic wrap; recover with foil. Bake for 45 to 50 minutes or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.

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Easy AND good

I made this for dinner for my husband and myself and I was pleasantly surprised. It was very easy and quick to make! I made the whole recipe without saving any to freeze and it turned out wonderful. My husband went back for seconds! I would suggest maybe using half a can of refried beans instead of a whole can, and I also used enchilada sauee to coat the bottom of the pan and then a mix of sauce and salsa on the top. I fully recommend this to anyone who wants a quick delicious meal. Definitely going into my recipe book!

- Canadianchix from


I made this for dinner last night and we have no leftovers! Everyone LOVED IT! It was easy to make, although the list of ingredients didn't include the onions and olives that was in the directions. I read the reviews and I used the medium salsa too-what a great idea! I did add some garlic when I cooked the ground beef. I have already been asked to make it again.

- Laura S from Memphis, TN

Very Good!

We loved this dish. It was a big hit. My little girl can't wait to eat the leftovers tomorrow. It was really easy to make. I used medium salsa instead of mild though.

- Dione from

lowfat and great taste

Pretty good recipe, also inexpensive, and lowfat. I did use manicotti instead of shells, and enchilada sauce instead of salsa. Other than that, great recipe.

- Angela Cavaletto from knightstown IN


Great flavor & pretty easy to make. One of the best low fat recipes I have made.

- Tami from Oklahoma City OK

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 316
  • Calories from Fat: 91
  • Total Fat: 10g (16% of DV)
  • Saturated Fat: 4g (22% of DV)
  • Cholesterol: 50mg (17% of DV)
  • Sodium: 656mg (27% of DV)
  • Carbohydrates: 36g (12% of DV)
  • Dietary Fiber: 5g (21% of DV)
  • Sugars: 3g
  • Protein: 21g
  • Vitamin A: 18% of DV
  • Vitamin C: 9% of DV
  • Calcium: 13% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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