This and that: Taco Filled Shells

Wednesday, August 21, 2013

Taco Filled Shells

I found this recipe on facebook.  Not sure where or who's page that I found it on.  All I did was read the recipe and made it from memory.  So if it is yours please let me know.
I made these last week when  my sisters and nephews came to visit.  It was a great success.  I was given 2 thumbs up for it from one of my nephews and he also said I was the "best cook every".
 Other comments were "Mom, why don't you ever make this?"  It was good and even better when I made it again today with some of the leftover filling.  I had to make it again, so that I could take pictures of it.  We scarfed the first pan down so fast that I didn't even think about pictures.

Taco Filled Shells

1.5 lbs  hamburger
1/4 cup onions diced
approx 25 large shells
1 package taco seasoning
1 14.5 oz can diced tomatoes (I used Red Gold Tomatoes)
1 14 oz tomato sauce
taco sauce 
shredded cheese ( I used fiesta cheese)
sour cream (optional)
* I had a package of taco with the sauce, seasoning and taco shells, I used the seasoning and sauce from the package but you could buy them separate. 

In frying pan, brown hamburger.
Add diced onions, taco seasoning, diced tomatoes, and about 3/4 can tomato sauce.  Bring to a simmer.
While the taco mixture is cooking, cook shells in boiling water with salt and small amount of margarine.
When shells are cooked (I cook them just until they are soft), drain water and pour cold water to cool them.
Fill each shell with approx 1 tbsp of taco mixture.  (You may have some taco mixture left over)
Line filled shells in a 9 x 13 pan. 
Spread rest of tomato sauce over filled shells and add taco sauce to taste.
Cover with shredded cheese (this also depends on taste).
Cook for 20 -30 minutes in a preheated 350 degree oven.

* When I made this the first time I made approx 15 shells and lined them in a 9x13 pan.  I had about 1 cup of taco mixture left over and I used it a second time, filling another 10 shells.   I do not like to place my shells to close together.  You can also use less shells and spread the remainder of the mixture over the top before the sauces and cheese.
Serve with sour cream and A Hint of Lime Tostitos.


I think this might also taste good with some fresh tomatoes, and lettuce and hot pepper or what ever you make put on your regular tacos.  We crushed up our tostito chips and that made them like a real taco.. 


  1. Ohhh I've been after a recipe for Shells for a long time! Love the combination of 2 cuisines, Mexican-Italian! Now I just have to find the shells and believe me sometimes they disappear from the store shelves, they are popular!!! Thank You so much for sharing at the Fluster Buster Party Marlys! Have a fantastic weeek, Lizy co host for today's party!

  2. Ooooo, this sounds absolutely delicious! I just wanted to say thanks for the follow on bloglovin'; I'm happy to be following you back! I'm also following via GFC! Hope you're having a fantastic week!

  3. What a great combination, I'm so going to try this! Thank you for sharing your recipe at Fluster's Creative Muster. Now that you found our party I hope that you continue to join us every Tuesday evening.

    Robin @ Fluster Buster

  4. Marlys! Congratulations! This awesome recipe will be featured tomorrow at Fluster's Creative Muster party! Check your email for some additional information! Great Recipe!

  5. G'day! Something different and unusual indeed!
    Cheers! Joanne

  6. What a fun idea! I would never have thought of this, but I like it! Pinning.
    Thanks for sharing at Saturday Dishes!


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