Loaded Tacos with Creamy Cheese Sauce (Print version)

Crispy taco shells filled with seasoned beef, warm creamy cheese sauce, tomatoes, peppers, cilantro, and extra melty cheese.

# Ingredients:

For the seasoned beef

01 - 1 lb (450 g) ground beef, preferably 80/20
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 packet taco seasoning, or 2 tablespoons homemade taco seasoning
05 - 1/4 cup (60 ml) water
06 - 1/2 teaspoon kosher salt, plus more to taste
07 - 1/4 teaspoon black pepper

For the creamy cheese sauce

08 - 3 tablespoons (42 g) unsalted butter
09 - 3 tablespoons (24 g) all-purpose flour
10 - 1 1/2 cups (360 ml) whole milk
11 - 4 oz (115 g) cream cheese, softened and cubed
12 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
13 - 1/2 cup (60 g) shredded Monterey Jack cheese
14 - 1 small red or green bell pepper, finely diced
15 - 1/3 cup (55 g) diced tomato, seeded if very juicy
16 - 2 tablespoons chopped fresh cilantro
17 - 1/4 teaspoon garlic powder
18 - 1/4 teaspoon onion powder
19 - Pinch of red pepper flakes, optional

For assembling

20 - 12 hard taco shells
21 - 1/2 cup (55 g) extra shredded cheddar or Mexican cheese blend
22 - Sour cream, for serving
23 - Hot sauce, for serving
24 - Lime wedges and extra cilantro, for serving

# Instructions:

01 - Heat a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up with a spoon, until browned and no longer pink.
02 - Add the onion and cook for 3 minutes, then stir in the garlic for 30 seconds. Add taco seasoning, water, salt, and pepper. Simmer for 4-5 minutes, until the liquid reduces and the beef looks glossy. Keep warm.
03 - Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, without letting it brown.
04 - Slowly whisk in the milk until smooth. Cook for 3-4 minutes, stirring often, until the sauce lightly thickens and coats the back of a spoon.
05 - Reduce the heat to low. Whisk in the cream cheese until smooth, then stir in cheddar and Monterey Jack a handful at a time until melted. Fold in bell pepper, tomato, cilantro, garlic powder, onion powder, and red pepper flakes if using.
06 - Heat the oven to 375 F. Arrange the taco shells on a baking sheet and warm for 3-5 minutes, until crisp and fragrant.
07 - Fill each shell with seasoned beef, spoon warm cheese sauce over the top, and sprinkle with extra shredded cheese. Return to the oven for 2-3 minutes, just until the top cheese melts. Serve immediately with sour cream, hot sauce, lime, and extra cilantro.

# Good to know:

01 - Best served immediately after assembling so the shells stay crisp.
02 - Reheat cheese sauce gently over low heat with a splash of milk if it thickens.
03 - Cook ground beef to 160 F for food safety.

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