Loaded Taco Shells With Creamy Cheese Sauce
Crunchy taco shells filled with seasoned ground beef and smothered in creamy cheddar–Monterey Jack cheese sauce, topped with extra cheese and garnished with cilantro for a playful, indulgent snack—or casual main.
Ingredients
Seasoned Ground Beef
- 1 lb ground beef 80/20 blend
- 1 small onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning or homemade blend
- ¼ cup water
- Salt and pepper to taste
Creamy Cheese Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1½ cups whole milk
- 8 oz cream cheese softened
- 1½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 small bell pepper diced (red or green)
- ¼ cup diced tomatoes
- 2 tbsp fresh cilantro chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
Red pepper flakes (optional)
- Additional Ingredients
- 8 –10 hard taco shells
- Extra shredded cheese for topping
- Fresh cilantro for garnish
- Sour cream and hot sauce optional
Instructions
- Brown the beef in a skillet (6–8 mins), add onion (cook 3–4 mins), then garlic (1 min). Stir in taco seasoning with ¼ cup water and simmer until thick (5 mins). Season to taste.
- Melt butter, whisk in flour, and cook 1 min. Slowly add milk and simmer. Add cream cheese, then stir in cheddar, Monterey Jack, diced bell pepper, tomatoes, cilantro, and spices. Keep warm.
- Bake taco shells at 375°F for 3–5 mins until crisp.
- Fill each shell with beef, spoon over cheese sauce, sprinkle more cheese, and bake 2–3 mins until bubbly.
- Top with cilantro. Serve hot with sour cream and hot sauce.