Loaded Taco Creamy Cheese Sauce (Print Version)

Savory beef, melty cheese, crisp shells, and zesty toppings make these tacos an irresistible meal.

# Ingredients:

→ Seasoned Ground Beef

01 - 450 g ground beef (80/20 blend)
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 packet taco seasoning or homemade spice blend
05 - 60 ml water
06 - Salt and black pepper, to taste

→ Creamy Cheese Sauce

07 - 45 g unsalted butter
08 - 24 g all-purpose flour
09 - 360 ml whole milk
10 - 225 g cream cheese, softened
11 - 170 g cheddar cheese, shredded
12 - 60 g Monterey Jack cheese, shredded
13 - 1 small bell pepper (red or green), diced
14 - 40 g tomatoes, diced
15 - 2 tablespoons fresh cilantro, chopped
16 - 0.5 g garlic powder
17 - 0.5 g onion powder
18 - Salt and black pepper, to taste
19 - Red pepper flakes, optional

→ Additional Ingredients

20 - 8–10 hard taco shells
21 - Additional shredded cheese for topping
22 - Fresh cilantro for garnish
23 - Sour cream, optional
24 - Hot sauce, optional

# Instructions:

01 - In a large skillet over medium-high heat, sauté ground beef while breaking it apart with a wooden spoon until evenly browned, about 6–8 minutes. Add diced onion; continue to cook for 3–4 minutes until translucent. Incorporate minced garlic and cook for 1 additional minute.
02 - Stir taco seasoning and water into the beef mixture. Simmer gently for 5 minutes, allowing the liquid to reduce and the filling to thicken. Adjust seasoning with salt and black pepper. Remove from heat and set aside.
03 - In a medium saucepan over medium heat, melt butter completely and whisk in flour to form a smooth roux. Cook the roux for 1 minute without browning.
04 - Gradually whisk milk into the roux, ensuring the mixture remains lump-free. Bring to a gentle simmer while stirring constantly. Reduce heat to low, whisk in softened cream cheese until fully melted. Stir in shredded cheddar and Monterey Jack cheeses in increments, allowing each addition to melt thoroughly before adding more.
05 - Incorporate diced bell pepper, tomatoes, garlic powder, onion powder, and chopped cilantro into the sauce. Season with salt, black pepper, and add red pepper flakes if desired. Maintain the sauce over low heat, stirring occasionally to prevent sticking.
06 - Preheat oven to 190°C. Arrange taco shells on a baking tray and heat for 3–5 minutes until crisp.
07 - Fill each taco shell with 2–3 tablespoons of seasoned ground beef. Spoon a generous amount of creamy cheese sauce over the beef. Top with additional shredded cheese and return tacos to the oven for 2–3 minutes to melt the cheese. Garnish with fresh cilantro and serve immediately with sour cream and hot sauce on the side if desired.

# Notes:

01 - For a smoother sauce, ensure cream cheese is fully softened and whisk cheese in small batches. Warming taco shells in the oven helps maintain crispness when filled.

Back