Description
Delicious cheesy beef tacos with a creamy sauce, topped with fresh tomatoes and herbs.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1/4 cup beef broth
- 1 tbsp olive oil (optional)
- 1 tbsp taco seasoning
- Salt to taste
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk, warm
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup Monterey Jack cheese
- Pinch of cayenne pepper (optional)
- 8 crispy taco shells
- 1 cup shredded mozzarella or pepper jack cheese
- 1 cup diced fresh tomatoes
- 2 tbsp chopped cilantro or parsley
- Extra cheese sauce for drizzling
Instructions
- Heat a skillet over medium-high and cook the ground beef until browned, breaking it up as it cooks.
- Add diced onion and minced garlic, cooking until soft and fragrant.
- Stir in tomato paste and taco seasoning, mix thoroughly, then add beef broth. Simmer for 5–7 minutes.
- In a saucepan, melt butter and whisk in flour. Slowly add warm milk and stir until thickened.
- Add cheddar and Monterey Jack cheeses to the sauce and stir until fully melted and smooth. Season to taste.
- Preheat oven to 375°F. Place taco shells upright in a dish and add a bit of mozzarella or pepper jack in the bottom.
- Bake shells for 5 minutes until crisp and cheese is lightly melted.
- Fill each shell with beef mixture, spoon over cheese sauce, then top with diced tomatoes and herbs. Drizzle extra sauce on top.
- Serve hot with lime wedges, guacamole, or sour cream if desired.
Notes
- For added spice, include more cayenne pepper.
- Feel free to customize toppings according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg