Can I use a different cut of meat?

Absolutely. Ground turkey, ground chicken, or plant-based crumbles all work. The slow cooker and cream cheese will help bind flavors, so the dish remains comforting and complete.

Do I need to precook the pasta shells?

Yes, I recommend boiling the shells until they are just shy of al dente. This prevents the shells from breaking down while the slow cooker melts the filling.

Can I make this dairy-free?

You can. Use dairy-free cream cheese and a vegan shredded cheese. The texture will be slightly different, but the slow-cooked flavors will still be warm and satisfying.

How long can I safely leave this in the slow cooker on warm?

If you set your slow cooker to warm, keep it for no more than 2 hours before serving for best texture and food safety. If you need longer holding time, it is better to turn off the cooker and reheat when you are ready to serve.

Can I prepare this in advance?

Yes. You can assemble shells and store them in the refrigerator for up to 24 hours before cooking. Bring them to room temperature for 30 minutes before placing them in the slow cooker for even heat.

Easy Irresistible Taco Stuffed Shells 2026

Description

Comforting taco stuffed shells filled with a creamy beef mixture and slow-cooked for a warm, satisfying meal.

Ingredients

Scale

12 pieces Jumbo Pasta Shells
1 pound Ground Beef (or turkey/plant-based crumbles)
1 packet Taco Seasoning
8 ounces Cream Cheese
1 cup Salsa
1 cup Shredded Cheese (cheddar and Monterey Jack blend)
2 tablespoons Green Onions (chopped)
2 tablespoons Cilantro (chopped)

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Instructions

Bring a large pot of salted water to a boil.
Cook the jumbo pasta shells until almost al dente, about 8 to 10 minutes. Drain and let cool.
In a skillet over medium heat, cook the ground beef until no pink remains, about 6 to 8 minutes. Drain excess fat.
Add taco seasoning and a splash of water, let it simmer for a couple of minutes. Turn off heat to cool.
In a bowl, mix cream cheese and salsa until smooth, then fold in beef and half of the shredded cheese.
Fill each shell with 2 to 3 tablespoons of the mixture and place in a slow cooker with a layer of salsa or sauce.
Top with remaining salsa and cheese, cover, and set to low.
Cook for 2 to 3 hours on low, or 1 to 1.5 hours on high, until heated through.
Serve garnished with green onions and cilantro.

Notes

Use low-sodium broth for a lighter flavor. Store leftovers in an airtight container for up to 4 days.

Prep Time: 15 minutes
Cook Time: 120 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg