If you’re craving a comfort dish that combines the heartiness of pasta with the zesty flavors of tacos, look no further! Taco Shells & Cheese is the ultimate fusion dish that brings together the best of both worlds. Creamy, cheesy goodness envelops mini shells pasta, while spiced ground beef adds that taco flair we all love. This dish is perfect for busy weeknights or casual gatherings, and it’s sure to be a hit with both kids and adults alike. So, roll up your sleeves and get ready to whip up a dish that’s as fun to make as it is to eat!
Why I Love This Recipe
Taco Shells & Cheese is not just another mac and cheese; it’s an adventure for your taste buds! The combination of spices creates a flavor explosion that dances on your palate, while the creamy cheese sauce wraps everything in a comforting hug. Plus, it’s incredibly customizable. You can adjust the spice levels, add veggies, or switch up the cheese to make it your own. Each bite is a little piece of heaven that keeps you coming back for more.
What You’ll Gather
- 8oz/226g mini shell or elbow pasta, cooked according to package instructions
- 8oz/226g ground beef
- 1 tablespoon chili powder
- 2 teaspoons ground chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cayenne pepper
- 1 cup/420g whole milk
- 2 tablespoons/15g all-purpose flour
- 2 teaspoons/11g sodium citrate
- 8oz/226g shredded white cheese (I used a mix of white cheddar and Gruyère, about 2 cups)
- 1 head iceberg lettuce, shredded
- 1 cup cherry tomatoes, quartered
Essential Tools for Success
- Large pot: For boiling the pasta.
- Skillet: To cook the ground beef and spices.
- Whisk: For making the cheese sauce smooth and creamy.
- Baking dish: To combine everything and bake for a perfect finish.
Taco Shells & Cheese, Made Easy
Step 1: Cook the Pasta
Begin by cooking the mini shell or elbow pasta according to the package instructions. Make sure to salt your water well for added flavor. Once cooked, drain and set aside.
Step 2: Prepare the Beef
In a large skillet over medium heat, add the ground beef. Cook until browned, about 5-7 minutes. As it cooks, use a spatula to break it apart into small pieces.
Step 3: Spice it Up
Once the beef is browned, drain any excess fat. Add the chili powder, ground chipotle chili powder, cumin, oregano, kosher salt, ground coriander, and cayenne pepper to the skillet. Stir well to coat the beef in all those delicious spices. Cook for another 2-3 minutes until fragrant.
Step 4: Make the Cheese Sauce
In a separate saucepan, heat the whole milk over medium heat until just steaming. In a small bowl, whisk together the all-purpose flour and sodium citrate. Sprinkle this mixture into the milk, whisking continuously to avoid lumps. Cook for a few minutes until the mixture thickens slightly.
Step 5: Add the Cheese
Gradually add the shredded cheese to the milk mixture, stirring constantly until melted and creamy. If the cheese sauce seems too thick, you can add a splash more of milk to reach your desired consistency.
Step 6: Combine Everything
In a large mixing bowl, combine the cooked pasta, spiced beef, and cheese sauce. Mix until everything is well coated and combined.
Step 7: Bake
Preheat your oven to 350°F (175°C). Transfer the mixture into a greased baking dish and spread it out evenly. Bake for about 20 minutes until bubbly and golden on top.
Step 8: Serve and Enjoy
Once out of the oven, let it cool for a few minutes. Serve warm, topped with shredded iceberg lettuce and quartered cherry tomatoes for a fresh crunch.
Seasonal Twists
- Summer: Add fresh corn and black beans for a vibrant twist.
- Fall: Mix in roasted butternut squash for a touch of sweetness.
- Winter: Incorporate sautéed spinach or kale for a nutrient boost.
- Spring: Toss in diced bell peppers for added color and crunch.
What Not to Do
While making Taco Shells & Cheese, here are a few things to avoid:
- Don’t overcook the pasta; it should be al dente as it will continue cooking in the oven.
- Avoid using pre-shredded cheese if possible, as it often contains anti-caking agents that can affect the sauce’s creaminess.
- Be careful not to over-season the beef; the cheese sauce will add flavor too.
- Don’t skip the sodium citrate; it’s essential for achieving that smooth cheese sauce.
Cooling, Storing & Rewarming
If you have leftovers (though they may be hard to resist!), allow Taco Shells & Cheese to cool completely. Store in an airtight container in the refrigerator for up to 3 days. To rewarm, simply place in the oven at 350°F (175°C) until heated through or microwave in short intervals, stirring in between, until hot.
Common Questions
Can I use a different type of meat?
Absolutely! Ground turkey, chicken, or even plant-based crumbles work perfectly in this recipe. Just adjust the cooking time as needed.
Is it possible to make this dish vegetarian?
Yes, you can easily make Taco Shells & Cheese vegetarian by omitting the meat and adding more veggies like mushrooms, zucchini, or bell peppers for added substance.
Can I freeze Taco Shells & Cheese?
Yes, this dish freezes well. Just make sure to cool it completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
What cheese is best for this recipe?
A combination of white cheddar and Gruyère gives a rich flavor, but you can substitute with any cheese that melts well, such as Monterey Jack or mozzarella.
Time to Try It
Now that you have all the details, it’s time to roll up your sleeves and start cooking. Taco Shells & Cheese is waiting to be made, and I promise it’ll become a staple in your kitchen! Gather your ingredients, follow the steps, and enjoy every cheesy, spicy bite. You won’t regret it!
