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Taco Shells With Creamy Cheese Sauce

A rich, velvety cheese sauce layered over seasoned taco beef in crunchy shells, these tacos are loaded with flavor, gooey goodness, and a hint of freshness from cilantro and tomatoes.
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Ingredients
  

For the seasoned 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

For the creamy cheese sauce

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 ½ cups whole milk
  • 8 oz cream cheese softened
  • 1 ½ cups shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 1 small bell pepper red or green, diced
  • ¼ cup diced tomatoes
  • 2 tbsp fresh cilantro chopped
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • Red pepper flakes optional

Additional

  • 8 –10 hard taco shells
  • Extra shredded cheese for topping
  • Fresh cilantro for garnish
  • Sour cream optional
  • Hot sauce optional

Instructions
 

  • Cook the ground beef in a skillet over medium-high heat until browned, about 6–8 minutes. Add diced onion and sauté for 3–4 minutes until soft.
  • Stir in garlic and cook for 1 more minute. Mix in taco seasoning and water; simmer for 5 minutes until thickened. Season with salt and pepper, then remove from heat.
  • In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth.
  • Simmer gently while stirring. Reduce heat and whisk in cream cheese until melted. Add cheddar and Monterey Jack gradually, stirring until smooth.
  • Stir in bell pepper, tomatoes, garlic powder, onion powder, and cilantro. Season to taste and keep warm on low heat.
  • Preheat oven to 375°F (190°C). Place taco shells on a baking sheet and warm for 3–5 minutes until crisp.
  • Fill each taco shell with 2–3 tablespoons of beef. Spoon warm cheese sauce over the top and let it overflow slightly. Add extra shredded cheese and return to the oven for 2–3 minutes to melt.
  • Garnish with cilantro and serve hot with sour cream and hot sauce, if desired.