Stuffed Taco Shells


Well as the name implies these are stuffed taco shells, but not your characteristic “shell” today we are doing jumbo pasta shells stuffed with a taco mixture. They have a great Mexican flavor and really look so much superior on a plate than the untidy classic tacos!

I liked that these look elegant yet have all the big bold flavors you would expect from Mexican food. Three of these bad boys will fill you up no problem. So making a handful of them can easily feed your family.

I used Cool Ranch Doritos in this, I figured Taco Bell is using them in their recipes why can’t I? It brings a whimsical flavor to these little “tacos”

For this you will need

  • 1 lb Beef – Ground, 95% lean meat
  • 3 oz Cream cheese
  • 1 tsp Salt
  • 1 tsp Chili powder
  • 20 Jumbo Pasta Shells
  • 2 tbsp Butter – Salted
  • 1 tbsp syriacha
  • 1/4 cup sour cream
  • 1 cup Medium Taco Sauce
  • 1.5 cup Shredded Cheese – Cheddar Monterey Jack
  • 1 Green Bell Pepper
  • 1 large Yellow Onion
  • 2 Jalapeño Peppers

In a large skillet, sauté the peppers and onion in the butter with some salt and pepper.


Once they are starting to soften add the ground beef and brown over medium heat until no longer pink. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.


Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter. Don’t over cook these, you want them firm, they will continue to cook later and you don’t want them ripping as you are filling them.

Preheat oven to 350

Fill shells with beef mixture and arrange in a 9×13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.


Crush a handful of the Doritos, I used a small bullet to crush them.


Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and Doritos; return dish to oven to cook for 15 minutes more.


Top with sour cream and syriacha mixture, the doritos and olives; serve.


Enjoy this fun recipe and as always I can be reached at

Bon Appétit


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