Loaded Taco Creamy Cheese Sauce (Print-Friendly Version)

Taco shells filled with seasoned beef and a rich cheese sauce, garnished with vibrant fresh toppings.

# Ingredients You’ll Need:

→ Meat Filling

01 - 1 pound ground beef (80/20 blend)
02 - 1 small onion, finely diced
03 - 2 garlic cloves, minced
04 - 1 packet taco seasoning
05 - 1/4 cup water
06 - Salt, to taste
07 - Black pepper, to taste

→ Creamy Cheese Sauce

08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 1 1/2 cups whole milk
11 - 8 ounces cream cheese, softened
12 - 1 1/2 cups shredded cheddar cheese
13 - 1/2 cup shredded Monterey Jack cheese
14 - 1 small bell pepper, diced (red or green)
15 - 1/4 cup diced tomatoes
16 - 2 tablespoons fresh cilantro, chopped
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - Red pepper flakes, to taste (optional)
20 - Salt, to taste
21 - Black pepper, to taste

→ Assembly and Toppings

22 - 8 to 10 hard taco shells
23 - Extra shredded cheese for topping
24 - Fresh cilantro, chopped, for garnish
25 - Sour cream, for serving (optional)
26 - Hot sauce, for serving (optional)

# How to Make It:

01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 6 to 8 minutes. Stir in diced onion and cook for an additional 3 to 4 minutes until softened. Add minced garlic and sauté for 1 minute. Mix in taco seasoning and water. Simmer for 5 minutes, allowing the liquid to reduce and the mixture to thicken. Season with salt and pepper. Remove from heat and set aside.
02 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually pour in the milk, whisking constantly to avoid lumps. Bring mixture to a gentle simmer. Lower the heat and add softened cream cheese, whisking until fully melted and smooth. Add cheddar and Monterey Jack cheeses gradually, continuing to stir until the sauce is smooth. Stir in diced bell pepper, tomatoes, cilantro, garlic powder, and onion powder. Season with salt, pepper, and red pepper flakes if desired. Keep warm over low heat, stirring occasionally.
03 - Preheat oven to 375°F. Arrange taco shells on a baking sheet and warm for 3 to 5 minutes until crisp.
04 - Fill each warmed taco shell with 2 to 3 tablespoons of seasoned ground beef. Spoon generous amounts of cheese sauce over each filled shell, letting it slightly overflow. Top with extra shredded cheese and return the tacos to the oven for 2 to 3 minutes, just until the cheese melts.
05 - Remove tacos from oven and garnish with fresh chopped cilantro. Serve immediately with sour cream and hot sauce on the side, if desired.

# Extra Suggestions:

01 - For a bolder flavor, increase red pepper flakes or drizzle with hot sauce. Experiment with different cheese varieties such as pepper jack or queso fresco for alternate flavor profiles. Prepare the beef filling and cheese sauce in advance, refrigerate separately, and assemble tacos just before baking for efficiency.

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