Taco Shells & Cheese
If you’re looking for a fun and delicious twist on two beloved comfort foods, then Taco Shells & Cheese is your answer! This satisfying dish combines the flavors of classic tacos with the creamy goodness of mac and cheese, all wrapped up in delightful mini pasta shells. Whether you’re hosting a casual gathering or just want to treat yourself to a tasty meal, this recipe is sure to hit the spot. So, grab your apron and let’s get cooking!
Top Reasons to Make Taco Shells & Cheese
- Flavor Explosion: The combination of spices and cheesy goodness creates a flavor bomb that your taste buds won’t forget.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks.
- Customizable: You can easily adapt the recipe with different proteins or veggies, making it versatile for everyone at the table.
- Perfect for Meal Prep: Taco Shells & Cheese makes for great leftovers, so you can enjoy it throughout the week.
- Kid-Friendly: The cheesy pasta and familiar taco flavors make it a hit with kids (and adults!) alike.
Your Shopping Guide
To get started on this delicious Taco Shells & Cheese, here’s a handy shopping list:
- 8 oz (226g) mini shell or elbow pasta
- 8 oz (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
- ½ teaspoon ground coriander
- ½ teaspoon ground cayenne pepper
- 1 cup (420g) whole milk
- 2 tablespoons (15g) all-purpose flour
- 2 teaspoons (11g) sodium citrate
- 8 oz (226g) shredded white cheese (a mix of white cheddar and gruyere is recommended)
- 1 head iceberg lettuce, shredded
- 1 cup cherry tomatoes, quartered
Before You Start: Equipment
You’ll need a few key items to make your Taco Shells & Cheese a success:
- Large Pot: For boiling the pasta.
- Skillet: To cook the ground beef and spices.
- Whisk: For mixing the cheese sauce.
- Colander: To drain the pasta.
- Spatula: For stirring and combining ingredients.
- Baking Dish: For assembling and baking your Taco Shells & Cheese.
From Start to Finish: Taco Shells & Cheese
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the mini shell or elbow pasta and cook according to the package instructions until al dente. Once done, drain the pasta in a colander and set aside.
Step 2: Prepare the Ground Beef
In a 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. Mix well to combine and let the spices cook for about 2-3 minutes to enhance their flavors.
Step 4: Make the Cheese Sauce
In a saucepan, heat the whole milk over medium heat. In a separate bowl, whisk together the all-purpose flour and sodium citrate. Gradually add this mixture to the warm milk, whisking continuously to prevent lumps. Continue cooking until the mixture thickens.
Step 5: Add the Cheese
Remove the thickened milk mixture from heat and stir in the shredded white cheese until melted and smooth. If the sauce seems too thick, you can add a little more milk to reach your desired consistency.
Step 6: Combine Everything
In a large mixing bowl, combine the cooked pasta, seasoned ground beef, and cheese sauce. Mix thoroughly until all ingredients are well incorporated.
Step 7: Assemble and Bake
Preheat your oven to 350°F (175°C). Pour the Taco Shells & Cheese mixture into a greased baking dish. Spread it evenly and bake for 15-20 minutes until bubbly and golden on top.
Step 8: Serve and Enjoy
Once out of the oven, let it cool for a few minutes. Top with shredded iceberg lettuce and quartered cherry tomatoes before serving. Enjoy your delicious Taco Shells & Cheese!
Make It Fit Your Plan
If you’re looking to modify the recipe, here are some options:
- Protein Swap: Substitute ground turkey or chicken for a leaner option.
- Vegetarian Option: Use black beans or lentils instead of meat.
- Cheese Variety: Experiment with different cheese blends like pepper jack for a spicy kick or mozzarella for a milder flavor.
- Add Veggies: Incorporate bell peppers, corn, or zucchini for added nutrition and texture.
Cook’s Commentary
- This dish is all about layering flavors. Don’t rush the spice cooking step; it really enhances the overall taste!
- If you find yourself with leftover Taco Shells & Cheese, it reheats beautifully in the microwave or oven.
- Feel free to get creative with toppings. Avocado, sour cream, or fresh cilantro could elevate this dish even further.
Save It for Later
Taco Shells & Cheese is perfect for meal prep! Here are some storage tips:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, portion out servings in freezer-safe containers and freeze for up to 3 months. Reheat in the oven or microwave.
Reader Questions
Can I use different types of pasta?
Absolutely! While mini shells or elbow pasta work best, you can use any pasta shape you prefer. Just adjust the cooking time accordingly.
Is there a non-dairy option for the cheese sauce?
Yes! You can use a dairy-free cheese alternative and almond or oat milk to create a non-dairy version of the cheese sauce.
How can I make this dish spicier?
If you love heat, consider adding more cayenne pepper or even diced jalapeños to the beef mixture for an extra kick.
What can I serve with Taco Shells & Cheese?
This dish pairs wonderfully with a simple side salad, tortilla chips, or even some homemade guacamole for a complete meal.
Healthy-ish Favorites
Next Steps
Now that you’ve mastered this Taco Shells & Cheese recipe, it’s time to explore other delightful dishes. Whether it’s experimenting with different ingredients or trying out new recipes, the kitchen is your playground. Enjoy the process, and most importantly, savor every bite of your delicious creation! Happy cooking!
Taco Shells & Cheese
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the mini shell or elbow pasta and cook according to the package instructions until al dente. Once done, drain the pasta in a colander and set aside.
- In a skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula. Drain any excess fat.
- Sprinkle the chili powder, ground chipotle chili powder, ground cumin, dried oregano, kosher salt, ground coriander, and ground cayenne pepper over the beef. Mix well to combine and let the spices cook for about 2-3 minutes to enhance their flavors.
- In a saucepan, heat the whole milk over medium heat. In a separate bowl, whisk together the all-purpose flour and sodium citrate. Gradually add this mixture to the warm milk, whisking continuously to prevent lumps. Continue cooking until the mixture thickens.
- Remove the thickened milk mixture from heat and stir in the shredded white cheese until melted and smooth. If the sauce seems too thick, you can add a little more milk to reach your desired consistency.
- In a large mixing bowl, combine the cooked pasta, seasoned ground beef, and cheese sauce. Mix thoroughly until all ingredients are well incorporated.
- Preheat your oven to 350°F (175°C). Pour the Taco Shells & Cheese mixture into a greased baking dish. Spread it evenly and bake for 15-20 minutes until bubbly and golden on top.
- Once out of the oven, let it cool for a few minutes. Top with shredded iceberg lettuce and quartered cherry tomatoes before serving. Enjoy your delicious Taco Shells & Cheese!
Notes
- Don’t rush the spice cooking step; it really enhances the overall taste!
- If you have leftovers, they reheat beautifully in the microwave or oven.
- Get creative with toppings; avocado or fresh cilantro could elevate this dish!
