Cheesy Taco Night (Printable Version)
# What You’ll Need:
→ Core Items
01 -
3 lbs ground beef
02 -
1–2 tbsp cooking oil
03 -
1 medium onion, chopped
04 -
Taco mix
→ Cheesy Mix
05 -
2 tbsp butter
06 -
1/3 cup plain flour
07 -
2½ cups milk
08 -
2 small tins Rotel (tomatoes & chilis, with juice)
09 -
2 blocks sharp cheddar, grated fresh
10 -
1/3 cup sour cream
11 -
Several drops hot sauce
→ Shells
12 -
Nacho cheese hard taco shells
→ Extra Sides
13 -
Spanish rice
# Steps to Follow:
01 -
Pour cooking oil in a big pot over medium heat. Toss in chopped onions and cook till soft. Drop in ground beef and taco mix, then stir and break apart until brown and done. Scoop the beef and onions out, leaving a bit of the fat behind.
02 -
Using that same pot, drop in butter till melted. Scatter flour and stir for 1–2 minutes creating a paste. Slowly add milk, stirring till it gets a bit thick. Dump in Rotel with all the juice and mix in fresh grated cheddar till smooth. Add sour cream, hot sauce, and a dash of taco mix. Mix well.
03 -
Dump the cooked beef and onions back into the cheese mix. Stir everything together and let it bubble gently for 10 minutes, till it's thick and gooey.
04 -
Lay out taco shells on a flat pan and stick them in a 350°F oven for 5 minutes to get them crunchy.
05 -
Stuff each crunchy shell with plenty of the beefy cheese mix. Eat while hot, with Spanish rice on the side if you want.