Taco Creamy Cheese Sauce
A velvety cheese sauce layered with cream cheese, cheddar, Monterey Jack, peppers, and taco-seasoned beef, perfect for drizzling over tacos, dipping chips, or enjoying as a family-friendly comfort dish.
Calories:
Ingredients
For the 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
- ¼ cup water
- Salt and pepper to taste
For the Creamy Cheese Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 ½ cups whole milk
- 8 oz cream cheese softened
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 small bell pepper red or green, diced
- ¼ cup diced tomatoes
- 2 tbsp fresh cilantro chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Red pepper flakes optional
Additional Ingredients
- 8 –10 hard taco shells
- Extra shredded cheese for topping
- Fresh cilantro for garnish
- Sour cream optional
- Hot sauce optional
Instructions
- Heat a large skillet over medium-high and cook the ground beef, breaking it into crumbles, 6–8 minutes.
- Add onion and cook 3–4 minutes until softened, then stir in garlic for another minute. Mix in taco seasoning with ¼ cup water, simmer 5 minutes until thickened, and season with salt and pepper.
- In a saucepan, melt butter over medium heat, whisk in flour, and cook 1 minute. Slowly whisk in milk and bring to a gentle simmer. Lower heat, add cream cheese, and whisk until smooth.
- Stir in cheddar and Monterey Jack until melted. Add bell pepper, tomatoes, garlic powder, onion powder, and cilantro. Season with salt, pepper, and optional red pepper flakes. Keep warm on low, stirring occasionally.
- Preheat oven to 375°F (190°C). Place taco shells on a baking sheet and warm 3–5 minutes until crisp.
- Fill each shell with 2–3 tablespoons beef, spoon over cheese sauce, and sprinkle with extra cheese. Bake 2–3 minutes until melted. Garnish with cilantro and serve with sour cream and hot sauce.