Ground turkey taco stuffed shells are a mouthwatering Mexican-Italian fusion of tender jumbo shells stuffed to the brim with a lightly spicy taco filling, sprinkled with gooey cheese, and bathed in red enchilada sauce.
This dish is perfect for preparing ahead of time and can be on your table in about 45 minutes from start to finish. It’s also freezer friendly, so it’s great for having on hand for those nights when you don’t want to cook, but still want to serve up something wholesome and satisfying to your family.
Ingredients
- Jumbo shells – you’ll need big shells in order to adequately stuff the pasta. This recipe doesn’t use an entire box, but only about 7 oz (or about 25 shells) because that’s all that can fit in an 11×13-inch pan.
- Ground turkey – we prefer 93/7 lean ground turkey, as it is lower in fat but has enough fat to remain juicy when cooked and baked.
- Taco seasoning – making your own taco seasoning is insanely easy and way more affordable than buying a premade packet every time. This recipe gives the taco seasoning mix, but if you prefer a different mix then sub it in and make according to package directions (i.e. most have you add water).
- Black or pinto beans – we switch between black and pinto beans, but both are great for taco dishes. We recommend using low-sodium varieties so that you can season according to your taste. Be sure to drain before using.
- Fired roasted tomatoes – lend a subtly smoky flavor and moisture to this dish. Don’t forget to add the liquid!
- Shredded cheese – we love using Mexican blend or sharp cheddar cheese for this recipe, but you can use whatever cheese you prefer.
- Bell pepper – we prefer red bell pepper since it is the sweetest variety; however, feel free to sub in orange, yellow, or green peppers.
- Yellow onion – for savory flavor and crunch.
- Red enchilada sauce – adds a little spice and keeps the pasta tender when baked. We use the Old El Paso canned variety, but you can use any brand or make your own.
- Extra virgin olive oil – for sauteing the veggies and browning the ground turkey.
- Optional toppings – avocado, sour cream or Greek yogurt, and fresh cilantro or other herbs are perfect finishing touches to this dinner. We toss ours right into the pan, but you can also serve separately.
Tips and Recipe Modifications
- Rinse the cooked shells with cold water – this will stop the shells from continuing to cook once drained, keeping shells tender but not mushy and will also help the shells from sticking together.
- Make a few extra shells – this recipe calls for about 25 shells, but be sure to cook a few extra as they can break/tear while cooking.
- Substitutions to reduce prep time – if you want to speed up preparation of this dish, you can replace the homemade taco seasoning mix with your favorite packaged taco seasoning. You can also prep some of the ingredients ahead of time, like chopping the onion and pepper, cooking the meat and pasta, or even making the filling entirely.
- Meat substitutions – feel free to swap out ground turkey with ground beef, chicken, pork, or plant-based “meat”.
- Make it spicy – you can spice up this dish by adding jalapenos or hot salsa.
How to Make Taco Stuffed Shells
Bring a large sauce pot of water to a boil. Cook the shells according to package directions (about 9 minutes). Drain and rinse under cold water to prevent further cooking. Set aside. Note: this recipe makes about 25 shells, so you’ll only need to cook about 2/3 of the box.
In a small bowl combine the taco seasoning ingredients. Set aside.
In a large frying pan, heat ½ tablespoon olive oil over medium-high heat. Once warm, add the onion and bell pepper and saute 3 to 4 minutes, or until pepper just begins to soften. Transfer the pepper mixture to a small mixing bowl.
In the same pan, heat the remaining ½ tablespoon of olive oil over medium-high heat. Once hot, add the ground turkey and brown. Once the turkey is cooked through, reduce to medium heat. Season with taco seasoning and toss well to coat.
Add the fire roasted tomatoes, beans, and pepper mixture. Remove from heat. You might want to allow the filling to cool before stuffing the shells.
Preheat the oven to 350℉. Spoon 1/2 of the enchilada sauce in the bottom of an 11×13 inch pan. Carefully stuff the shells with the taco filling. You may have a little filling left over. Top the shells with cheese and drizzle with the remaining enchilada sauce.
Bake the shells covered with foil for 15 minutes. Remove the foil and cook uncovered another 10-12 minutes, or until hot. Remove from the oven and top with additional toppings, if desired. Serve and enjoy!
How to Store
- Refrigerate – store stuffed shells in an airtight container in the refrigerator for up to 4 days.
- Freeze – tightly seal prepared, uncooked shells in a freezer safe airtight container in the freezer for 2 to 3 months. Thaw in the refrigerator overnight. Cook covered with tin foil in the oven at 350F according to recipe directions.
- Reheat – reheat refrigerated shells in the oven, covered with foil, at 350F for 15 to 20 minutes, or until warmed.
What to Pair with Stuffed Shells
Taco stuffed shells are a complete and balanced meal by themselves, as they contain carbs (pasta), protein (meat and beans), and fat (cheese). However, you can pair these shells with tons of delicious sides if you want.
- Veggies – grilled, sauteed, oven roasted, air fried, or steamed veggies work great. Pair with roasted broccoli, carrots, or asparagus, sauteed green beans, or breaded squash.
- Side salad – garden, Greek, Caesar, etc.
- Bread – a slice of homemade bread, dinner rolls, or garlic bread are perfect for soaking up extra sauce.
Frequently Asked Questions
Yes! Prepare the pasta and filling and stuff the shells. Then cover and refrigerate until you’re ready to cook.
Stuffed shells can last up to 4 days in the refrigerator or for 2-3 months in the freezer.
Once the shells are cooked, drain them and rinse them with cold water to keep them from sticking together. You can even keep them in cold water while you prepare the filling.
Freeze stuffed shells UNBAKED. Cover them tightly with plastic wrap and then store in an airtight, freezer safe container for 2-3 months in the freezer. Cooked shells do not keep well in the freezer.
Check out our other quick dinner recipes
- Ground turkey stuffed peppers
- Honey mustard chicken
- Chimichurri chicken
- Honey garlic chicken skewers
- Cilantro lime chicken
- Homemade hamburger helper
Ground Turkey Taco Stuffed Shells
Equipment
- 11×13 inch baking dish
Ingredients
- 7 oz jumbo shells (about 25 shells)
- 1 Tbsp extra virgin olive oil, divided
- 1 red bell pepper, finely diced (or other colored bell pepper)
- ½ medium yellow onion, finely diced
- 1 lb 93/7 lean ground turkey
- 1 batch homemade taco seasoning (below) (or sub store bought taco seasoning)
- 1 14.5 oz can fired roasted tomatoes plus liquid
- 1 15.25 oz can low sodium black or pinto beans, drained
- 1 c Mexican blend or cheddar cheese, shredded (or sub other cheese variety)
- 1 19 oz can red enchilada sauce
- optional toppings: avocado, sour cream or Greek yogurt, fresh cilantro or other herbs
Homemade Taco Seasoning
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp sea salt
- ¼ tsp cracked black pepper
Instructions
- Bring a large sauce pot of water to a boil. Cook the shells according to package directions (about 9 minutes). Drain and rinse under cold water to prevent further cooking. Set aside. Note: this recipe makes about 25 shells, so you'll only need to cook about 2/3 of the box.
- In a small bowl combine the taco seasoning ingredients. Set aside.
- In a large frying pan, heat ½ tablespoon olive oil over medium-high heat. Once warm, add the onion and bell pepper and saute 3 to 4 minutes, or until pepper just begins to soften. Transfer the pepper mixture to a small mixing bowl.
- In the same pan, heat the remaining ½ tablespoon of olive oil over medium-high heat. Once hot, add the ground turkey and brown. Once the turkey is cooked through, reduce to medium heat. Season with taco seasoning and toss well to coat.
- Add the fire roasted tomatoes, beans, and pepper mixture. Remove from heat. You might want to allow the filling to cool before stuffing the shells.
- Preheat the oven to 350℉. Spoon ½ of the enchilada sauce in the bottom of a 11×13 inch pan. Carefully stuff the shells with the taco filling. You may have a little filling left over. Top the shells with the cheese and drizzle with the remaining enchilada sauce.
- Bake the shells covered with foil for 15 minutes. Remove the foil and bake an additional 10-12 minutes, or until hot. Remove from the oven and top with additional toppings, if desired. Serve and enjoy!
Notes
- Can I make this dish ahead of time – yes! Prepare the pasta and filling and stuff the shells. Then cover and refrigerate until you’re ready to cook.
- How long are stuffed shells good for – stuffed shells can last up to 4 days in the refrigerator or for 2-3 months in the freezer.
- How do you keep stuffed shells from sticking together – once the shells are cooked, drain them and rinse them with cold water to keep them from sticking together. You can even keep them in cold water while you prepare the filling, but that’s not always necessary.
- Is it better to freeze stuffed shells baked or unbaked – freeze stuffed shells UNBAKED. Cover them tightly with plastic wrap and then store in an airtight, freezer safe container for 2-3 months in the freezer. Cooked shells do not keep well in the freezer.
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