Loaded Taco Creamy Cheese Sauce Recipe
This Loaded Taco Creamy Cheese Sauce recipe combines seasoned ground beef with a rich, cheesy sauce packed with vibrant bell peppers and tomatoes. Perfect for taco night, these tacos are filled with flavorful meat and smothered in a creamy blend of cheddar, Monterey Jack, and cream cheese, then baked until bubbly and topped with fresh cilantro. Serve with sour cream and hot sauce for an indulgent, crowd-pleasing Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8-10 tacos 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- 1/4 cup water
- Salt and pepper to taste
Creamy Cheese Sauce
- 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)
Assembly
- 8–10 hard taco shells
- Extra shredded cheese for topping
- Fresh cilantro for garnish
- Sour cream (optional)
- Hot sauce (optional)
Instructions
- Prepare the Seasoned Ground Beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon until browned, about 6-8 minutes. Add the diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute. Stir in the taco seasoning and water. Simmer for 5 minutes until the liquid reduces and the mixture thickens. Season with salt and pepper. Remove from heat and set aside.
- Make the Creamy Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk, making sure to prevent lumps. Bring to a gentle simmer, stirring constantly. Reduce heat to low and add the softened cream cheese, whisking until smooth and melted. Add the cheddar and Monterey Jack cheeses gradually, stirring until completely melted and smooth. Stir in the diced bell pepper, tomatoes, garlic powder, onion powder, and cilantro. Season with salt, pepper, and red pepper flakes if using. Keep the sauce warm over low heat, stirring occasionally.
- Prepare the Taco Shells: Preheat oven to 375°F (190°C). Place taco shells on a baking sheet and warm for 3-5 minutes until crispy.
- Assemble and Serve: Fill each taco shell with 2-3 tablespoons of the seasoned ground beef mixture. Generously spoon the creamy cheese sauce over each filled taco shell, allowing it to overflow slightly. Sprinkle with extra shredded cheese and return to the oven for 2-3 minutes to melt the cheese topping. Garnish with fresh cilantro and serve immediately with sour cream and hot sauce on the side.
Notes
- Use a 80/20 ground beef blend for best flavor and juiciness.
- For a spicier kick, add extra red pepper flakes or hot sauce to the cheese sauce.
- To save time, prepare the seasoned ground beef and cheese sauce ahead of time and reheat before assembling tacos.
- Soft taco shells can be used but will not hold as much filling or crispiness as hard shells.
- This cheese sauce can also be used as a dip for chips or drizzled over nachos.
Keywords: loaded taco, creamy cheese sauce, ground beef tacos, cheesy tacos, taco recipe, Mexican cheese sauce, taco night
