Taco Shells & Cheese: A Hearty Fusion of Mexican Flavors and Comforting Cheesy Pasta
Introduction
If you’re in the mood to combine the spicy zest of tacos with the creamy comfort of macaroni and cheese, our Taco Shells & Cheese recipe is a culinary experiment you won’t want to miss! This dish packs a flavorful punch with a mix of chili spices and a rich, cheesy sauce, topped with fresh vegetables for a delightful crunch. It’s perfect for those weeknights when you crave something hearty yet simple to prepare.
Ingredients
- 8 oz (226g) mini shell or elbow pasta
- 1/2 pound (8oz/226g) ground beef
- 1 tablespoon chili powder
- 2 teaspoons ground chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cayenne pepper
- 1¾ cups whole milk
- 2 tablespoons (15g) all-purpose flour
- 2 teaspoons (11g) sodium citrate
- 8 oz (226g) shredded white cheese (mix of white cheddar and gruyere)
- Shredded iceberg lettuce and quartered cherry tomatoes, for serving
Directions
- Prepare Pasta: Start by bringing a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
- Season the Beef: While the pasta cooks, mix all the spices and salt in a small bowl. In a large skillet, brown the ground beef over medium heat until mostly cooked. Add the spice mixture and a splash of water, mixing well.
- Make Cheese Sauce: Remove the beef with a slotted spoon and set aside. In the same skillet, make a paste with the flour and a bit of milk. Gradually whisk in the rest of the milk and the sodium citrate, bringing the mixture to a simmer until thickened.
- Combine Ingredients: Turn off the heat and gradually add the shredded cheese to the milk mixture, whisking until smooth and melted. Combine the pasta, cheese sauce, and beef, stirring until everything is well-coated.
- Serve: Spoon the cheesy pasta over a bed of shredded lettuce and top with fresh cherry tomatoes for a burst of freshness.
Nutritional Information
- Calories: 580 kcal per serving
- Servings: 4
Prep & Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Conclusion
This Taco Shells & Cheese recipe is not only a joy to prepare but also a feast for the senses. The spices infuse the dish with a deep warmth that is perfectly balanced by the creamy, melty cheese, while the fresh veggies add a crisp finish. Serve this dish on a casual family dinner night or when you just need a quick and satisfying comfort meal. Dive into this cheesy delight and let the flavors transport you to a world of comfort food with a twist!
Taco Shells & Cheese
- Total Time: 35 minutes
- Yield: 4 1x
Description
This Taco Shells & Cheese dish is a creative twist on traditional mac and cheese, infusing the comforting cheesy pasta with bold, Tex-Mex flavors. The creamy, spicy sauce melds beautifully with the hearty ground beef, delivering a satisfying dinner that’s both familiar and exciting.
A family favorite, this dish can be served deconstructed for picky eaters or layered beautifully for a dinner party. It’s versatile, easy to prepare, and packed with flavor. The additional garnish of fresh lettuce and cherry tomatoes adds a crisp, refreshing contrast to the rich, warm pasta.
Ingredients
8oz (226g) mini shell or elbow pasta, cooked according to package instructions
1/2 pound (8oz/226g) ground beef
1 tablespoon chili powder
2 teaspoons ground chipotle chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon ground coriander
¼ teaspoon ground cayenne pepper
1¾ cup whole milk
2 tablespoons (15g) all-purpose flour
2 teaspoons (11g) sodium citrate
8oz (226g) shredded white cheese (mix of white cheddar and gruyere)
Shredded iceberg lettuce and quartered cherry tomatoes, for serving
Instructions
Bring a large pot of salted water to a boil.
In a small bowl, whisk together all spices and salt until evenly distributed.
In a large skillet, cook ground beef over medium heat until mostly cooked through, about 5 minutes, breaking it up into small pieces. Stir in spice mixture and add a splash of water if dry.
Transfer beef with a slotted spoon to a bowl; set aside. Return skillet to medium heat.
Make a paste with flour and 2 tablespoons of milk, add it along with the rest of the milk and sodium citrate to the skillet, whisking until smooth. Simmer.
Cook pasta until al dente. Drain and set aside.
Turn off heat under milk mixture; gradually add cheese, whisking until melted. Keep warm if needed.
Combine pasta, cheese sauce, and beef mixture. Serve on a bed of lettuce topped with cherry tomatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 580 Kcal