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Loaded Taco Creamy Cheese Sauce delivers all the flavor and flair of restaurant-style tacos right in your kitchen. Think crisp taco shells overflowing with savory beef then blanketed in the kind of silky homemade cheese sauce that drips down your fingers before you can even get a napkin. When my family craves a festive dinner, these loaded tacos never disappoint and everyone gets creative with their favorite toppings.
My kids beg for cheesy taco nights and love helping fill the shells. Once you make this cheese sauce from scratch, you will never go back to store-bought.
Ingredients
- Ground beef: Choose an 80 20 blend for juiciness and flavor
- Onion: Adds classic depth and a touch of sweetness
- Garlic: Fresh cloves give robust aroma and earthy taste
- Taco seasoning: Go for homemade for best freshness or use your favorite packet
- Water: Helps the seasoning penetrate and blend with beef
- Salt and pepper: Balances and sharpens all other flavors
- Butter: Vital for a rich cheese sauce base
- All purpose flour: Forms the roux for thickening the sauce
- Whole milk: Creamy milk makes the sauce luscious
- Cream cheese: Creates super smooth body and mild tang
- Cheddar cheese: Melts for classic taco flavor and color
- Monterey Jack cheese: Adds creaminess and gentle melt
- Bell pepper: Brings crunch and a pop of color
- Diced tomatoes: Juicy bursts cut through the richness
- Fresh cilantro: Bright and herbal finish
- Garlic and onion powder: Extra seasoning boosts the sauce
- Red pepper flakes: Optional but gives a little heat
- Taco shells: Go for classic hard shells for crunch
- Extra shredded cheese: Essential for over the top gooey topping
- Sour cream: If you love a cool creamy finish
- Hot sauce: For those who want a bit of fire
Always look for fresh brightly colored veggies and block cheeses that you shred yourself for the best melt and texture.
Step-by-Step Instructions
- Brown the Beef:
- Cook the ground beef in a large skillet over medium high heat. Break it into small pieces and stir often for even browning. After about six to eight minutes when the meat is no longer pink add diced onion and let it cook until translucent. Stir in minced garlic for just a minute so it turns fragrant but not bitter. Mix in taco seasoning and water. Stir well to coat the beef then reduce heat and let the mixture simmer for five minutes. The liquid should reduce to a saucy consistency and coat the meat. Taste for salt and pepper before setting aside.
- Make the Creamy Cheese Sauce:
- Melt butter in a medium saucepan over medium heat until bubbling. Sprinkle in the flour and whisk continuously for one minute so it forms a smooth blond roux that will not taste raw. Slowly pour in the milk while whisking constantly to avoid clumps. Bring to a gentle simmer and let it thicken. Lower the heat then add softened cream cheese in chunks whisking until fully blended. Gradually stir in shredded cheddar and Monterey Jack a small handful at a time letting each addition melt before adding more. Add diced bell pepper tomatoes garlic and onion powder plus chopped cilantro. If you like a little kick sprinkle in red pepper flakes. Taste your sauce and adjust salt and pepper. Keep the sauce warm over low heat.
- Warm the Taco Shells:
- Arrange taco shells on a baking sheet and slide them into a preheated oven at 375 degrees Fahrenheit. Three to five minutes is enough to make them crisp and aromatic. This step ensures every bite starts with a satisfying crunch.
- Assemble and Melt:
- Fill each shell with a generous layer of seasoned beef. Spoon over the creamy cheese sauce letting it drip over the edges. Top with extra cheese and slide the tacos back in the oven for a couple minutes so the cheese melts and bubbles. Finish with chopped cilantro and serve piping hot with sour cream and hot sauce on the side if you want even more flavor.
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Whenever I use homegrown cilantro for this recipe it brightens the entire dish and reminds me of taco nights where we laughed so hard the cheese got everywhere. Our family tradition now is to see who can fit the most toppings on their taco without breaking the shell.
Storage Tips
Let any leftovers cool completely before storing. Wrap tacos in foil or place in an airtight container then refrigerate. The cheese sauce can be kept in a separate container for up to three days and gently reheated with a splash of milk. Taco shells are best eaten fresh but you can toast them again in the oven for crispness.
Ingredient Substitutions
Swap ground turkey or chicken for beef to lighten things up. If you need a gluten free option use corn tortillas and swap out flour for cornstarch in the sauce. For more veg try adding corn or black beans in the beef layer. Extra spicy fans can increase red pepper flakes or add chipotle in adobo to the cheese sauce.
Serving Suggestions
Set up a taco bar with bowls of chopped lettuce extra cilantro pickled jalapenos and diced avocado so everyone customizes their own. Pair with a big pitcher of limeade or a crunchy slaw for a cooling side. For a fun twist crumble some tortilla chips over the top for more crunch.
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Cultural Context
Loaded tacos like these are Tex Mex at heart with nods to both classic Mexican flavors and American comfort food. Creamy cheese sauce is a fun American addition that makes the dish extra decadent. Gathering around a tray of loaded tacos feels like a party even on an ordinary night.
Frequently Asked Questions
- → How do I prevent the cheese sauce from clumping?
Gradually whisk in the milk after making the roux, then add cheeses slowly while stirring constantly for a smooth result.
- → Can I use another type of cheese?
Yes, try mozzarella, Colby Jack, or pepper jack for extra flavor, but ensure they melt smoothly for best texture.
- → How do I keep taco shells from getting soggy?
Warm the shells in an oven before filling, and serve immediately once assembled for maximum crispness.
- → Can I make the beef mixture ahead of time?
Yes! Prepare the beef ahead and reheat before assembly. The cheese sauce is best made fresh for ideal texture.
- → Are there alternatives for ground beef?
Ground turkey, chicken, or plant-based crumbles all work well as substitutions in this dish.