When I need something easy that still feels a little special, these oven baked 4-ingredients creamy taco beef shells are exactly the kind of dinner I reach for. They have that comforting baked pasta feel, but with taco-seasoned beef and plenty of melty cheddar tucked into jumbo shells, all baked in a creamy sauce. It is the sort of dish that disappears fast at potlucks and cookouts because it is simple, hearty, and made with just a handful of ingredients.
Serve these shells with a crisp green salad, corn on the cob, tortilla chips and salsa, or simple roasted vegetables to round out the meal. If you are taking them to a gathering, they also pair well with fresh fruit, baked beans, or a light slaw since the shells are rich, cheesy, and filling on their own.
Oven Baked 4-Ingredients Creamy Taco Beef Shells
Servings: 6
Ingredients
24 jumbo pasta shells
1 pound ground beef
1 packet taco seasoning
2 cups shredded cheddar cheese
1 can condensed cheddar cheese soup
1 cup sour cream
1/2 cup water
Directions
1. Preheat the oven to 350°F. Lightly grease a rectangular glass baking dish and cook the jumbo shells according to the package directions until just al dente. Drain and set aside so they are cool enough to handle.
2. In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up as it cooks. Drain any excess grease, then stir in the taco seasoning with a splash of water until the beef is evenly coated and flavorful.
3. In a medium bowl, stir together the condensed cheddar cheese soup, sour cream, and water until smooth and creamy. Spread about half of this sauce across the bottom of the prepared baking dish.
4. Fill each shell with a spoonful of the seasoned beef and a pinch of shredded cheddar cheese, then place the stuffed shells in the baking dish in a single layer.
5. Spoon the remaining sauce over the shells and sprinkle the rest of the cheddar cheese on top. Cover loosely with foil and bake for 20 minutes, then uncover and bake for 10 to 15 minutes more until hot and bubbly with lightly golden edges. Let rest for 5 minutes before serving.
Variations & Tips
Make it spicier: Add a can of diced green chiles, a little chopped jalapeño, or use hot taco seasoning if your family likes more heat. A pepper jack cheese blend also works well here.
Swap the protein: Ground turkey or ground chicken can be used instead of beef for a lighter version. Just be sure to season well and do not overcook the meat before baking so it stays tender.
Prep ahead: You can assemble the shells earlier in the day, cover the baking dish, and refrigerate until dinnertime. If baking straight from the fridge, add about 10 extra minutes to the covered baking time.
Keep the shells from tearing: Cook the pasta just to al dente and rinse briefly with cool water after draining. I also like to make a couple of extra shells since one or two usually split while boiling.
Add toppings at the table: A sprinkle of sliced green onions, chopped tomatoes, black olives, or a dollop of extra sour cream makes this feel even more like taco night while letting everyone customize their own plate.