What type of cheese is best for the creamy sauce?

For the ultimate creamy cheese sauce, a blend of sharp cheddar and Monterey Jack works wonderfully. Cheddar provides classic flavor, while Monterey Jack offers excellent meltability. You can also experiment with a touch of Oaxaca or Colby cheese.

Can I prepare the ground beef ahead of time?

Absolutely! Cook and season the ground beef up to 2-3 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before assembling your tacos.

How do I keep the taco shells from getting soggy?

To prevent soggy taco shells, fill them just before serving. You can also toast hard shells in a warm oven for a few minutes (around 300b0F/150b0C) to crisp them up before filling. Avoid adding very wet ingredients too far in advance.

What are some creative topping ideas for these loaded tacos?

Beyond the classic lettuce, tomato, and sour cream, consider adding pickled red onions, sliced black olives, corn salsa, a sprinkle of fresh cilantro, or even a dollop of guacamole for an extra burst of flavor and texture.

Loaded Taco Shells with Creamy Cheese Sauce: Your Ultimate Weeknight Fiesta!

Description

Crispy taco shells loaded with seasoned ground beef, smothered in a rich, velvety homemade creamy cheese sauce, and topped with your favorite fresh fixings for an unforgettable weeknight meal.

Ingredients

Scale

1 tablespoon olive oil
1 pound lean ground beef
1 packet (1 ounce) taco seasoning
1/2 cup water
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk (whole or 2%)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
10-12 hard taco shells
Optional toppings: shredded lettuce, diced tomatoes, sour cream, salsa, chopped cilantro, sliced jalapeños, black olives, pickled red onions

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Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
Step 2: Stir in taco seasoning and 1/2 cup water. Bring to a simmer and cook for 5-7 minutes, or until most of the liquid has evaporated and the beef is well seasoned.
Step 3: While beef cooks, prepare the cheese sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
Step 4: Gradually whisk in the milk until smooth. Bring to a gentle simmer, whisking constantly, until the sauce thickens.
Step 5: Reduce heat to low. Add shredded cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Season with a pinch of salt if needed.
Step 6: Preheat oven to 3000F (1500C). Place taco shells on a baking sheet and warm in the oven for 3-5 minutes, or until slightly crispy.
Step 7: To assemble, spoon seasoned ground beef into each warm taco shell. Drizzle generously with the creamy cheese sauce.
Step 8: Top with your favorite fresh toppings such as shredded lettuce, diced tomatoes, sour cream, salsa, and cilantro. Serve immediately and enjoy!

Notes

For extra spice, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce. Ground turkey or chicken can be used as a leaner alternative to ground beef. Adjust toppings based on seasonal availability and personal preference.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-frying, stovetop cooking
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 450 kcal
Sugar: 4g
Sodium: 650mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 3g
Protein: 25g
Cholesterol: 90mg