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Loaded Taco Creamy Cheese Sauce Recipe

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★★★★★

5 from 90 reviews

This Loaded Taco Creamy Cheese Sauce recipe combines savory seasoned ground beef with a rich, smooth blend of cream cheese, cheddar, and Monterey Jack cheeses mixed with fresh veggies and spices. The tacos are warmed and topped with extra melted cheese, garnished with cilantro, and served with optional sour cream and hot sauce for a delicious, comforting Tex-Mex dish perfect for any taco night.

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)

Taco Shells & Garnish

  • 8–10 hard taco shells
  • Extra shredded cheese for topping
  • Fresh cilantro for garnish
  • Sour cream (optional)
  • Hot sauce (optional)

Instructions

  1. 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 the 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.
  2. 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.
  3. 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.
  4. 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

  • You can adjust the spiciness by adding more or less red pepper flakes or using a mild/tangy taco seasoning blend.
  • For a lighter version, substitute whole milk with 2% milk or use reduced-fat cheese.
  • Leftover sauce can be refrigerated for up to 3 days; gently reheat to prevent curdling.
  • For gluten-free, use gluten-free flour or cornstarch as a roux substitute and ensure taco seasoning is gluten-free.
  • Customize by adding other veggies like jalapeños or corn for extra flavor and texture.

Keywords: loaded taco, creamy cheese sauce, ground beef tacos, cheesy taco sauce, Tex-Mex taco recipe

Find it online: https://cookedbycleo.com/loaded-taco-creamy-cheese-sauce-recipe/