Loaded Taco Creamy Cheese Sauce (Printable Recipe)

Crispy tacos filled with seasoned beef and rich cheese sauce, perfect for satisfying weeknight dinners.

# Ingredients You'll Need:

→ Seasoned Ground Beef

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

→ Creamy Cheese Sauce

07 - 3 tablespoons butter
08 - 3 tablespoons all-purpose flour
09 - 1 1/2 cups whole milk
10 - 8 oz cream cheese, softened
11 - 1 1/2 cups shredded cheddar cheese
12 - 1/2 cup shredded Monterey Jack cheese
13 - 1 small bell pepper (red or green), diced
14 - 1/4 cup diced tomatoes
15 - 2 tablespoons fresh cilantro, chopped
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon onion powder
18 - Salt and pepper to taste
19 - Red pepper flakes (optional)

→ Additional Ingredients

20 - 8-10 hard taco shells
21 - Extra shredded cheese for topping
22 - Fresh cilantro for garnish
23 - Sour cream (optional)
24 - Hot sauce (optional)

# Steps to Follow:

01 - In a large skillet brown ground beef over medium high heat, stirring often to break up the meat. Leave it undisturbed for a minute at a time to develop flavor. Once no longer pink (about 6-8 minutes), stir in diced onion. Let the onion cook until softened for 3-4 minutes. Add the garlic and cook for about a minute until fragrant. Stir in taco seasoning and water. Let this mixture cook until most of the liquid evaporates and the beef is glossy and saucy. Season to taste with salt and pepper. Set this filling aside.
02 - Place a saucepan on medium heat and melt butter completely. Sprinkle in flour and whisk vigorously until it forms a paste. Continue whisking and allow the roux to bubble gently for a full minute to prevent a raw flour flavor. Slowly drizzle in whole milk, whisking constantly to keep the mixture smooth. Once it thickens slightly, reduce heat to low. Add softened cream cheese, whisk until melted and fully blended. Add shredded cheddar and Monterey Jack cheeses in small handfuls, stirring as each batch melts. Stir in diced bell pepper, tomatoes, garlic powder, onion powder, and cilantro. Season the sauce and add red pepper flakes if desired. Keep warm and stir occasionally.
03 - Preheat your oven to 375°F. Line up hard taco shells on a baking tray. Pop them into the oven for about 3-5 minutes until heated and crisp.
04 - Fill each prepped taco shell with 2-3 spoonfuls of seasoned beef. Spoon creamy cheese sauce over the beef so it oozes a little over the edges. Scatter extra shredded cheese on top. Place back in the oven for a couple of minutes until everything melts together. Finish with chopped cilantro. Serve immediately with sour cream and hot sauce.

# Extra Tips:

01 - Shred your own cheese for smoother melting and to avoid clumping
02 - Let the cream cheese soften fully for a silkier sauce
03 - Warm taco shells right before filling so every bite stays crispy
04 - Store beef and cheese sauce separately in airtight containers for up to 3 days

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