Loaded Taco Cheese Sauce (Print Version)
Crispy shells with flavorful beef, creamy cheese, fresh peppers, tomatoes, and other tasty toppings.
# Ingredients:
→ Beef Mixture
01 -
1 pound of ground beef, 80/20 mix
02 -
1 diced small onion
03 -
2 minced garlic cloves
04 -
1 packet of taco seasoning, or your own mix
05 -
1/4 cup of water
06 -
Season with salt and pepper
→ Cheese Sauce
07 -
3 tablespoons of butter
08 -
3 tablespoons of flour (all-purpose)
09 -
1.5 cups of whole milk
10 -
A softened 8-ounce block of cream cheese
11 -
1 1/2 cups of shredded cheddar
12 -
1/2 cup of shredded Monterey Jack
13 -
1 small, diced bell pepper (any color works)
14 -
1/4 cup of diced tomato
15 -
2 tablespoons of chopped fresh cilantro
16 -
1/2 teaspoon of garlic powder
17 -
1/2 teaspoon of onion powder
18 -
Salt and pepper, for flavor
19 -
Red pepper flakes (use if you like heat)
→ Extras
20 -
8-10 hard taco shells, warmed
21 -
Shredded cheese for sprinkling
22 -
Cilantro leaves for garnish
23 -
Optional: sour cream
24 -
Optional: hot sauce for an extra kick
# Steps:
01 -
Heat a large pan over medium-high heat. Toss in the ground beef, breaking it into small bits as it browns. This should take around 6-8 minutes. Stir in the onion pieces and cook for another 3-4 minutes until they're softened. Add garlic, cooking for another minute. Mix in the taco seasoning and splash in the water. Let it simmer for about 5 minutes until the liquid is gone and it thickens up. Add salt and pepper. Take off the heat and set aside.
02 -
Grab a saucepan and melt butter on medium heat. Sprinkle the flour in and stir for a minute to make a smooth paste, or roux. Slowly pour in the milk while whisking so no lumps form. Let it come to a gentle boil, stirring non-stop. Bring down the heat to low, and stir in the softened cream cheese until it melts and blends flat. Gradually mix in both kinds of shredded cheese, stirring until the sauce is smooth. Add chopped peppers, cilantro, tomato, onion, and garlic powders. Taste, then season with a pinch of salt, pepper, and optional red pepper flakes. Leave it over low heat and give it a stir from time to time to keep warm.
03 -
Preheat your oven to 375°F (190°C). Put the taco shells on a baking tray and let them warm up for about 3-5 minutes until crispy.
04 -
Spoon 2-3 tablespoons of the beef mix into each taco shell. Pour a generous amount of cheese sauce over the filling so some drips out. Sprinkle a little extra shredded cheese on top. Pop them back in the oven for 2-3 minutes to melt the topping. Add fresh cilantro as garnish, then bring them to the table with sour cream and hot sauce options for dipping or topping.