My Air Fryer Taco Stuffed Shells recipe pairs seasoned ground beef with melty cheese tucked inside slightly crisp air-fried pasta shells. If you don’t have an air fryer, instructions for baking in the oven are included. Serve them as an appetizer or as part of a meal — they come together quickly with just a handful of simple ingredients.
Air Fryer Taco Stuffed Shells
This flavorful twist on stuffed pasta shells is an easy family favorite. Think of tacos transformed into bite-sized pasta pockets filled with seasoned beef and gooey cheese — a fast, fun, and satisfying option for busy weeknights or snackable appetizers.
Ingredients:
- 1 pound ground beef (90/10)
- ½ green bell pepper, diced
- 1 small yellow onion, diced
- 1 packet (about 1.1 oz) taco seasoning
- 12 ounces jumbo pasta stuffing shells
- 8 ounces Monterey Jack cheese (or your favorite cheese), cut into small cubes
Supplies:
- Air Fryer (or a baking sheet if using the oven)
- 10-inch skillet
- Pasta pot
- Cutting board
- Knife
- Spoon or rubber spatula
Instructions:
1. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain and spread the shells on a tray or sheet to cool slightly, gently separating any that stick together.
2. While the pasta cooks, heat a 10-inch skillet over medium. Add the ground beef, diced green pepper, and diced onion. Cook, breaking the beef into small pieces, until the meat is browned and the vegetables are tender. Stir in the taco seasoning and a splash of water if the seasoning package requires it. Remove from heat and let the filling cool slightly so it’s easier to handle.
3. To assemble, spoon about 1 tablespoon of the meat mixture into a jumbo shell. Place a roughly ½-inch cube of cheese on top of the meat. Cover with a second shell so it wraps around the filled shell, creating a pocket.
4. Lightly spray each stuffed shell with avocado oil or non-stick cooking spray. Arrange the shells in a single layer in the air fryer basket (work in batches so they aren’t crowded).
5. Air fry at 400°F for about 7 minutes — no flipping needed — until the shells are light tan and crisp and the cheese has melted. If you prefer to bake them, place the filled shells on a baking sheet and bake at 350°F for about 10 minutes, until warmed through. Note: oven-baked shells will be less crispy than air-fried.
6. Serve warm with a simple dipping sauce: mix sour cream with a splash of hot sauce to taste.
More Recipes to Try
Air Fryer Fried Pickles
Lemon Glazed Air Fryer Donuts
Air Fryer Egg Toast
Taco Casserole
Air Fryer Taco Stuffed Shells
Air Fryer Taco Stuffed Shells
Equipment
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Air Fryer
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10 inch skillet
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Pasta pot
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Cutting board
-
Knife
-
Spoon or rubber spatula
Ingredients
- 1 pound ground beef, 90/10
- ½ green bell pepper, diced
- 1 small yellow onion, diced
- 1.1 ounces taco seasoning (1 packet)
- 12 ounces jumbo stuffing shells
- 8 ounces Monterey Jack, block (or other favorite cheese)
Instructions
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Add pasta shells to a pot of boiling water and cook as directed to al dente per box instructions.
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Drain and set aside, being sure to unstick shells from each other during cooling.
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In a skillet over medium heat, combine the ground beef, diced vegetables, and taco seasoning.
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Cook until ground beef is brown and vegetables are tender. Allow the filling to cool slightly before stuffing shells.
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Place about 1 Tablespoon of meat mixture into a stuffing shell and place an approximately 1/2 inch cube of cheese over the meat mixture within the first shell.
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Top with the second shell, wrapping around the first.
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Spray shells with avocado oil or non-stick spray and bake in batches at 400F for 7 minutes, no need to flip.
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If baking in the oven, allow for about 10 minutes of cooking time at 350°.
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Create a dipping sauce out of sour cream and hot sauce.
Notes
You may have some leftover meat mixture—use it for tacos, salad topping, or to refill additional shells.