Elk Stuffed Taco Pasta Shells

This recipe works well with all ground venison and will be a sure hit with anyone who loves tacos

By author of Timber 2 Table Wild Game Recipes Print Recipe
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One of our favorite uses for ground venison is in tacos. And everyone loves a good pasta dish. This recipe combines the two by packing all the flavor of your favorite tacos into pasta shells. Topped with loads of gooey melted cheese, this dish will be a sure hit with everyone. 

This meaty, cheesy dish is the perfect combination of tacos and pasta.

This recipe works well with any ground wild game. We used elk for this batch, but whitetail or mule deer, antelope, moose, or even wild turkey will all work well.

Use any ground venison like deer or elk.

Boil the shells in salted water until they are just flexible but not fully cooked. They will finish cooking as the dish bakes. The recipe calls for a total of 4 cups of shredded cheese, but, honestly, there is no such thing as the cheese police. Keep piling it on until your heart sings. 

Top with as much shredded cheese as you like before baking.

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2 pounds ground elk or other venison

24 jumbo pasta shells

1 yellow onion, diced

4 tablespoons taco seasoning

1 cup water

1 can (14.5 ounces) fire-roasted tomatoes, drained

1 can (10 ounces) Ro Tel original, drained

¼ cup diced jalapeno peppers

4 cups shredded Monterey jack and cheddar cheese, divided 

Cooking Instructions

Dice the peppers and the onions.

Dice the onions and jalapeño peppers.

In a large skillet, brown the ground meat and diced onion.

Brown the meat with the onions and peppers.

Once the meat has browned, add the Ro Tel, fire-roasted tomatoes, water, taco seasoning, jalapeño peppers, and 1 cup of the shredded cheese. Stir to blend. 

Add the Ro Tel and fire roasted tomatoes.

Remove the meat from the stove and allow to cool slightly. Spoon the meat into the cooked pasta shells.

Spoon the cooled meat and tomato mixture into cooked pasta shells.

Place the filled shells into a lightly greased 9x13 baking dish. Cover the shells with the remaining cheese. Bake for 20 minutes or until the cheese is melted and bubbly. 

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