Back
Plan This Recipe
Print
Instant Pot Taco Stuffed Pasta Shells - Traditional - Dump and Go Dinner
Instant Pot Taco Stuffed Pasta Shells - Traditional - Dump and Go Dinner
4
Servings
12
Ingredients
10
Comments
These Taco Stuffed Pasta Shells for your Instant Pot combine classic Mexican flavors with the fun of Italian stuffed pasta in a delicious meal that is sure to please all members of your family.
4
Servings
12
Ingredients
10
Comments
Ingredients
- ⅔ cups cook Ground Beef
- 1 ounce Taco Seasoning
- 10 ounces Refried Beans
- 10 ounces drain and rinse Black Beans, Canned
- 1 ½ ounces Black Olives, Sliced, Canned
- 2 ⅔ ounces soften Cream Cheese
- 12 ounces Jumbo/Large Shells
- ⅓ cups Cheddar Cheese, Shredded
- ⅛ cups dice Green Onion (Scallion)
- ⅔ cups Salsa
- ½ cups Sour Cream
- 1 cup peel, pit, and slice Avocado
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl combine ground beef, taco seasoning, refried beans, black beans, black olives, and cream cheese.
- 2439134 Upgrade to a paid membership 90912 to unlock all instructions 62734
- 9339977 Upgrade to a paid membership 55679 to unlock all instructions 84784
- 3025794 Upgrade to a paid membership 80163 to unlock all instructions 59259
- 6023052 Upgrade to a paid membership 86685 to unlock all instructions 37952
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
- 6469479 Upgrade to a paid membership 96038 to unlock all instructions 28023
- 6406778 Upgrade to a paid membership 409 to unlock all instructions 41528
- 6594053 Upgrade to a paid membership 9849 to unlock all instructions 96222
- 5084018 Upgrade to a paid membership 72538 to unlock all instructions 5508
- 8501878 Upgrade to a paid membership 4047 to unlock all instructions 70602
- 1071267 Upgrade to a paid membership 9405 to unlock all instructions 10346
- 3205153 Upgrade to a paid membership 93386 to unlock all instructions 52043
- 6068763 Upgrade to a paid membership 33932 to unlock all instructions 80111
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
- Divide half of indicated amount of salsa among the bottom of pans that will fit inside Instant Pot.
- In a bowl combine ground beef, taco seasoning, refried beans, black beans, black olives, and cream cheese.
- Fill pasta shells with mixture and place in pan inside Instant Pot.
- Top with remaining salsa, cheddar cheese, and green onions. Cover with foil.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 12 minutes.
- Quick release pressure.
- Serve with sour cream and avocado.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 stuffed shells Amount Per Serving
- Calories
- 743
- Total Fat
- 26g
- Saturated Fat
- 11g
- Trans Fat
- 1g
- Cholesterol
- 82mg
- Sodium
- 1637mg
- Total Carbohydrates
- 94g
- Fiber
- 7g
- Sugar
- 8g
- Protein
- 33g
- WW Freestyle
- 21
10 Comments
Join the discussionHere is states medium shells and inside my menu is says large shells. In my menu print off for my grocery list it said medium shells. I’m going to assume that medium is not what you wanted to say.
We changed this recipe recently to reflect jumbo shells – they are the one size that you can stuff.
Sorry if it was confusing!
Quick question. If I’m making this to freeze for later…do I cook the shells, then stuff them? Or stuff them uncooked and then freeze?
Sherry, for this recipe, you would stuff the shells uncooked.
How many springform pans would I need to use for 6 servings? Can I stack them in the instant pot?
You can stack them in the Instant Pot! We stick to 4 servings in 1- but it’s probably going to depend with these being shells on how full you stuff them and how many you can stuff in the pan!
Thanks! Twice now I’ve made half a batch in one pan (it doesn’t seem like two pans will fit) and after 12 minutes it’s still cold. I’ve then done another 6-8 minutes, and it’s still cold. Last night after 12 and an additional 8 minutes, I just put it in the oven to bake. I’m not sure what I’m doing wrong! It’s my first time using a springform pan in the IP. Any advice would be helpful, as I still have two more bags in the freezer!
Hi Jennifer,
I think since this recipe is giving you trouble, maybe defrosting it would be a good idea, if you are able. That would help to ensure the frustration. We are going to try to get to the bottom of why it is still having problems. How many servings are you cooking for? How many shells are in the springform pan? Sorry you continue to have trouble with this one. Pot in pot with this recipe is probably adding to the issue – if you defrost it I am sure that will help with this.
I’m wondering- should I have cooked the shells before filling them? The recipe doesn’t say to do that, although I noticed that many other recipes with shells do have you cook them first.
Thanks! I’ll try that- I haven’t cooked any more of them since they weren’t working, so I still have a lot left. I was just putting in enough shells to fill the pan. Maybe 3-4 servings.