Taco Shells & Cheese

If you’re anything like me, you have a special place in your heart for comfort food that plays on all the best flavors. Say hello to Taco Shells & Cheese, a dish that combines the hearty satisfaction of macaroni and cheese with the zesty kick of taco night. This recipe is perfect for weeknight dinners, game day gatherings, or just when you need a warm, cheesy hug on your plate. With a creamy cheese sauce, spiced ground beef, and delightful toppings, it’s sure to become a family favorite!

Top Reasons to Make Taco Shells & Cheese

• Crowd-Pleaser: This dish is a hit with kids and adults alike, making it perfect for family gatherings or parties.
• Easy to Make: With simple ingredients and straightforward steps, you can whip this up in no time!
• Customizable: Feel free to add your favorite toppings or swap in different proteins or veggies.
• Comfort Food at its Best: The combination of creamy cheese and seasoned beef will warm your soul.

Ingredient Notes

• Mini Shell or Elbow Pasta: 8oz/226g, cooked according to package instructions. These shapes hold onto the cheese sauce beautifully.
• Ground Beef: 8oz/226g, for a hearty protein base. Feel free to substitute with ground turkey or plant-based meat for a lighter option.
• Chili Powder: 1 tablespoon, adds a nice depth of flavor. Adjust to your spice preference!
• Ground Chipotle Chili Powder: 2 teaspoons, for a smoky heat that elevates the dish.
• Ground Cumin: 1 teaspoon, brings a warm, earthy flavor.
• Dried Oregano: 1 teaspoon, a classic spice that complements the taco flavor profile.
• Kosher Salt: To taste, balancing the flavors perfectly.
• Ground Coriander: 1/2 teaspoon, for a hint of citrusy brightness.
• Ground Cayenne Pepper: 1/4 teaspoon, if you like it spicy; adjust as needed.
• Whole Milk: 1 cup/420g, for a rich and creamy cheese sauce.
• All-Purpose Flour: 2 tablespoons/15g, to help thicken the sauce.
• Sodium Citrate: 2 teaspoons/11g, for a smooth, melty cheese sauce.
• Shredded White Cheese: 8oz/226g, about 2 cups shredded. A mix of white cheddar and Gruyère creates a perfect flavor combination.
• Iceberg Lettuce: 1 head, shredded, for a crisp freshness.
• Cherry Tomatoes: 1 cup, quartered, adding a pop of color and a burst of sweetness.

Prep & Cook Tools

• Large Pot: For boiling the pasta.
• Skillet: To cook the ground beef and spices.
• Whisk: Essential for making the cheese sauce smooth.
• Measuring Cups and Spoons: For accuracy in your ingredients.
• Baking Dish: To combine and bake the Taco Shells & Cheese.

Step-by-Step: Taco Shells & Cheese

Step 1: Cook the Pasta

Begin by cooking your mini shell or elbow pasta according to the package instructions. Drain and set aside.

Step 2: Brown the Beef

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula. Drain any excess fat.

Step 3: Add the Spices

Sprinkle the chili powder, ground chipotle chili powder, ground cumin, dried oregano, kosher salt, ground coriander, and ground cayenne pepper over the beef. Stir well to combine and let the spices toast for about 2 minutes.

Step 4: Make the Cheese Sauce

In a medium saucepan, whisk together the whole milk and all-purpose flour over medium heat until smooth. Once the mixture is steaming, add the sodium citrate and stir until dissolved. Gradually add the shredded white cheese, whisking until completely melted and creamy.

Step 5: Combine Ingredients

In a large mixing bowl, combine the cooked pasta and the seasoned beef. Pour the cheese sauce over the mixture and stir until everything is well coated.

Step 6: Bake

Preheat your oven to 350°F (175°C). Transfer the mixture to a baking dish and spread it evenly. Bake for 20-25 minutes, or until bubbly and golden on top.

Step 7: Add Toppings

Once out of the oven, top your Taco Shells & Cheese with shredded iceberg lettuce and quartered cherry tomatoes. Serve warm and enjoy!

Low-Carb/Keto Alternatives

• Replace the mini shell or elbow pasta with cauliflower florets for a low-carb option.
• Use ground turkey or chicken instead of beef for a leaner protein choice.
• Consider using a low-carb cheese blend or cream cheese for the sauce.
• Omit the flour or use almond flour to keep the sauce thick without added carbs.

What Not to Do

• Do not rush the cheese sauce. Allowing it to melt slowly ensures a smooth texture.
• Avoid overcooking the pasta; it should be al dente since it will bake further in the oven.
• Do not skip the seasoning. Each spice plays a crucial role in developing flavor.
• Refrain from using pre-shredded cheese, as it contains anti-caking agents that can affect melting.

Refrigerate, Freeze, Reheat

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the Taco Shells & Cheese in a freezer-safe container for up to 2 months. To reheat, thaw overnight in the refrigerator and bake in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes.

Taco Shells & Cheese FAQs

Can I use different types of cheese?

Absolutely! Feel free to experiment with your favorite cheese blends. Just ensure they melt well for a creamy sauce.

Can I make this dish vegetarian?

Yes! Substitute the ground beef with black beans, lentils, or a plant-based meat alternative to make it vegetarian-friendly.

What can I serve with Taco Shells & Cheese?

This dish pairs wonderfully with a side salad, guacamole, or tortilla chips for added crunch!

Can I prepare this ahead of time?

Yes! You can assemble the dish ahead of time, cover it, and refrigerate it. Just bake it when you’re ready to serve!

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The Last Word

Taco Shells & Cheese is more than just a meal; it’s an experience that invites everyone to the table for a deliciously cozy time. The combination of rich cheese, seasoned beef, and fresh toppings creates a delightful balance that’s satisfying and comforting. Whether you’re enjoying it on a casual weeknight or serving it up at a festive gathering, this dish is sure to impress. Dive in, enjoy every bite, and don’t forget to share the love with friends and family!