Taco Stuffed Shells

Our next recipe in celebration of Hispanic Heritage month is a fusion dish that takes a different take on one of Mexico’s most popular dishes, the taco! This recipe for Taco Stuffed Shells, shared by our CHARGE Registered Dietitians, is a delicious and nutritious baked meal sure to have everyone in the family asking for seconds. 


  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic
  • 1 pound ground beef
  • 1-2 tablespoons taco seasoning
  • 1 cup tomato puree
  • 1 cup corn
  • 1 cup black beans
  • 4 ounces goat cheese or cream cheese
  • hot sauce to taste
  • salt and pepper to taste
  • 1 cup salsa
  • 1 pound large pasta shells, cooked (gluten free for gluten free)
  • 1 tablespoon butter, melted
  • 1/2 cup panko bread crumbs
  • 1 cup cheese, shredded


  1. Heat the oil in a large pan over medium heat.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about a minute.
  4. Add the ground beef and cook until browned, breaking it up, about 10 minutes.
  5. Add the taco seasoning, tomato puree, corn, black beans and goat cheese and cook until the goat cheese has melted in, about 2-3 minutes.
  6. Season with hot sauce, salt and pepper to taste.
  7. Spread the salsa into a large baking dish, stuff the shells with the beef mixture and place them in the salsa.
  8. Mix the butter into the bread crumbs and sprinkle onto the stuffed shells, followed by the cheese.
  9. Bake in a preheated 350F/180C oven until the cheese has melted and the bread crumbs turn golden brown, about 20-25 minutes.

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