Taco Stuffed Pasta Shells

November 2026. The wedding's warmth carried into the post-wedding weeks in the way of a good event that leaves some of its light behind. Hannah and Thomas were at the house often—they were living in Tahlequah but came out to Kenwood on weekends, and having them together in the familiar space felt natural in a way I hadn't expected to feel natural so quickly. Thomas was already part of the land in small ways: he'd fixed the barn door that had been sticking since September, and he'd asked me to show him the deer processing the way Danny had shown me.

I did. We spent a Saturday in the barn with a deer I'd gotten opening week of season and I taught him the same way I'd been taught—in order, with reasons, without rushing. He was attentive and careful and asked questions that showed he was actually absorbing rather than just following. When we finished he said: I understand now why this matters. I said: what do you understand? He said: the not-wasting part. That it's a relationship with the animal, not a transaction. I said yes. I said Danny taught me that exact thing without using exactly those words.

Made chili with venison and dried corn this week—a combination I'd been refining for several years, the stone-ground dried corn giving it a different texture and depth than field corn does. Cold enough outside now that chili is the correct answer to most questions about dinner. Kai came over and took a container home. He's thirteen and increasingly feeding himself in a way that means he's developing his own food instincts, which I watch with quiet interest.

The chili I made this week was its own thing — venison, dried corn, years of small adjustments — but what I keep coming back to is the underlying impulse: when it’s cold and there are people around, you want something that fills a pot and fills a table. These taco stuffed shells carry that same logic. Ground meat, warm spice, something that holds together and reheats well enough that Kai can take a container home and feed himself on it for two days. That’s the standard I cook to lately.

Prep Time: 20 min | Cook Time: 35 min | Total Time: 55 min | Servings: 6

Ingredients

24 jumbo pasta shells
1 1/2 lbs ground beef or venison
1 packet (1 oz) taco seasoning
1/3 cup water
1 cup frozen corn, thawed
1/2 cup canned black beans, rinsed and drained
1 cup salsa, divided
1 1/2 cups shredded Mexican blend or cheddar cheese, divided
4 oz cream cheese, softened
1/2 cup sour cream, plus more for serving
Salt and black pepper to taste
Sliced green onions and chopped cilantro for garnish (optional)

Instructions

Cook the shells. Bring a large pot of salted water to a boil. Cook jumbo shells 1–2 minutes less than package directions so they hold their shape. Drain, rinse with cold water, and lay out on a baking sheet to dry.
Brown the meat. In a large skillet over medium-high heat, cook the ground meat, breaking it apart, until no pink remains, about 6–8 minutes. Drain excess fat. Add taco seasoning and water, stir to coat, and simmer 2 minutes.
Build the filling. Reduce heat to medium-low. Stir in the corn, black beans, cream cheese, sour cream, 1/2 cup salsa, and 3/4 cup shredded cheese. Mix until the cream cheese is fully incorporated. Season with salt and pepper.
Preheat and prep the pan. Heat oven to 375°F. Spread the remaining 1/2 cup salsa across the bottom of a 9×13-inch baking dish.
Fill and arrange. Spoon about 2 tablespoons of filling into each shell and place them seam-side up in the baking dish in a single layer.
Top and bake. Sprinkle the remaining 3/4 cup cheese evenly over the shells. Cover tightly with foil and bake 25 minutes. Remove foil and bake another 8–10 minutes until the cheese is melted and edges are bubbling.
Rest and serve. Let sit 5 minutes before serving. Top with sour cream, green onions, and cilantro if using.

Nutrition (per serving)

Taco Stuffed Pasta Shells — When the Cold Comes In and the Pot Goes On