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Taco Stuffed Shells (Leftovers → Whole New Dinner)

Leftover taco meat turns into a whole new dinner: jumbo shells stuffed with beef, beans, and cheese, then baked in enchilada sauce. Freezer-friendly, family-size, and weeknight-proof.
1 foil pan (8x8 or 9x13 depending on shells) — about 6–10 servings
Prep Time:
25 minutes
Level:
Beginner

This is the easiest way to make leftovers feel like a brand-new dinner. Taco meat becomes a stuffed-shell filling, the sauce does all the heavy lifting, and you get a freezer pan that bakes up like you planned ahead (even if you absolutely did not). These are flexible, forgiving, and perfect for batch days because the same ingredients can turn into multiple future meals without cooking separate “new” recipes. 😈

Ingredients

  • 20–24 jumbo pasta shells

  • 3–4 cups leftover taco meat (ground beef or turkey), seasoned

  • 1–2 cups beans (black beans work great)

  • 1–2 cups shredded cheese (cheddar or Monterey Jack)

  • 1–2 cups salsa (or diced tomatoes + a little taco seasoning)

  • 2–3 cups enchilada sauce or taco-style sauce (for the pan + top)

Optional add-ins

  • Diced onion

  • Jalapeños

  • Corn

Instructions

  1. Boil shells just until flexible (don’t fully cook). Drain and cool so you can handle them.

  2. Make the filling: mix taco meat + beans + cheese + salsa.

  3. Spread a layer of sauce in the bottom of the foil pan.

  4. Stuff shells and line them up in the pan.

  5. Pour more sauce over the top and add a little extra cheese.

  6. Cool completely, then wrap tightly and label.

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