Ingredients

1 lb ground beef (80/20 blend)

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning or homemade blend

1/4 cup water

Salt and pepper to taste

3 tablespoons butter

3 tablespoons all-purpose flour

1 1/2 cups whole milk

8 oz cream cheese, softened

1 1/2 cups shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 small bell pepper (red or green), diced

1/4 cup diced tomatoes

2 tablespoons fresh cilantro, chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Red pepper flakes (optional)

8-10 hard taco shells

Extra shredded cheese for topping

Fresh cilantro for garnish

Sour cream (optional)

Hot sauce (optional)

Instructions

Step 1: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon until browned, about 6 to 8 minutes. Add the diced onion and cook for another 3 to 4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.

Step 2: Add the taco seasoning and water to the skillet. Simmer for 5 minutes until the liquid reduces and the mixture thickens. Season with salt and pepper, then remove from heat and set aside.

Step 3: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.

Step 4: Gradually whisk in the milk, stirring constantly to avoid lumps. Bring to a gentle simmer, then reduce the heat to low.

Step 5: Add the softened cream cheese to the sauce, whisking until smooth and melted. Stir in the cheddar and Monterey Jack cheeses gradually, continuing to stir until fully melted and creamy.

Step 6: Mix in the diced bell pepper, tomatoes, garlic powder, onion powder, and chopped cilantro. Season with salt, pepper, and red pepper flakes if desired. Keep the sauce warm on low heat, stirring occasionally.

Step 7: Preheat the oven to 375°F (190°C). Arrange the taco shells on a baking sheet and warm them for 3 to 5 minutes until crispy.

Step 8: Fill each taco shell with 2 to 3 tablespoons of the seasoned ground beef.

Step 9: Spoon the creamy cheese sauce generously over each filled taco shell, letting it overflow slightly.

Step 10: Sprinkle extra shredded cheese on top and return the tacos to the oven for 2 to 3 minutes to melt the topping.

Step 11: Garnish with fresh cilantro and serve immediately with sour cream and hot sauce on the side, if desired.

Tips & Variations

For a spicier sauce, add diced jalapeños or extra red pepper flakes to the cheese sauce mixture.

Use low-fat milk and reduced-fat cheeses for a lighter version without sacrificing flavor.

Try adding black beans or corn to the beef mixture for additional texture and nutrition.

If you want a vegetarian option, substitute the ground beef with seasoned cooked lentils or meatless crumbles.

FAQs

Can I make the cheese sauce ahead of time?

Yes, you can prepare the cheese sauce a few hours in advance and keep it warm on the stove over low heat, stirring occasionally. If it thickens too much, stir in a little milk to loosen it before serving.

What type of cheese works best in this sauce?

Cheddar and Monterey Jack cheeses melt well and create a creamy texture with great flavor. You can also experiment with other melting cheeses like mozzarella or pepper jack for a different taste.