Loaded Taco Creamy Cheese Sauce

Why You’ll Love This Recipe

I love this recipe because it takes simple tacos to the next level. The creamy cheese sauce isn’t just a topping—it’s a whole experience. Rich, cheesy, and loaded with flavor, it pairs perfectly with the savory beef and crispy taco shells. It’s a crowd-pleasing dish that feels indulgent without being complicated. Plus, I can customize each taco with my favorite toppings, which makes it super versatile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Seasoned Ground Beef:
ground beef (80/20 blend)
diced onion
minced garlic
taco seasoning (packet or homemade)
water
salt and pepper

Creamy Cheese Sauce:
butter
all-purpose flour
whole milk
cream cheese, softened
shredded cheddar cheese
shredded Monterey Jack cheese
diced bell pepper
diced tomatoes
fresh cilantro, chopped
garlic powder
onion powder
salt and pepper
red pepper flakes (optional)

Additional Ingredients:
hard taco shells
extra shredded cheese (for topping)
fresh cilantro (for garnish)
sour cream (optional)
hot sauce (optional)

Directions

First, I cook the ground beef in a large skillet over medium-high heat, breaking it apart as it browns—this usually takes about 6 to 8 minutes. Once it’s nearly done, I add the diced onion and let it soften for another 3 to 4 minutes. I stir in the garlic, then follow with taco seasoning and water. I let it simmer for 5 minutes until the mixture thickens, seasoning with salt and pepper before setting it aside.

While the beef simmers, I start the cheese sauce. In a medium saucepan, I melt the butter over medium heat and whisk in the flour to create a roux. I let that cook for a minute, then gradually add the milk while whisking to avoid lumps. I bring it to a gentle simmer, reduce the heat, and whisk in the cream cheese until smooth.

Once that’s melted, I add the cheddar and Monterey Jack a little at a time, stirring constantly until it’s silky and fully combined. I stir in the bell pepper, tomatoes, garlic powder, onion powder, and chopped cilantro. I season the sauce with salt, pepper, and red pepper flakes for a little heat, then keep it warm on low heat.

I preheat the oven to 375°F and warm the taco shells for 3 to 5 minutes until they’re nice and crisp.

To assemble, I fill each taco shell with 2 to 3 tablespoons of the seasoned beef, then spoon the cheese sauce generously over the top. I sprinkle more shredded cheese on top and return them to the oven for 2 to 3 minutes to melt everything together.

Once out of the oven, I garnish with fresh cilantro and serve them immediately with sour cream and hot sauce on the side.

Servings and timing

This recipe makes 8 servings (fills about 8–10 taco shells).
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

Sometimes I use ground turkey or shredded chicken instead of beef for a leaner version. If I want a spicier cheese sauce, I stir in some diced jalapeños or a splash of hot sauce. I’ve also topped these tacos with sliced avocado or pickled onions for an extra layer of flavor. And if I’m going low-carb, I swap the taco shells for lettuce wraps or serve the whole thing over cauliflower rice.

Storage/Reheating

I store the seasoned beef and cheese sauce separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the beef in a skillet and gently reheat the cheese sauce on the stove, stirring often. I always assemble the tacos fresh so the shells stay crisp.

FAQs

Can I make the cheese sauce ahead of time?

Yes, I often make it a day in advance. I reheat it gently on the stove, adding a splash of milk to thin it if needed.

What if I don’t have taco shells?

I use tortilla chips and turn this into nachos, or scoop the filling into soft tortillas or lettuce wraps.

Is this recipe spicy?

The base recipe is mild, but I add red pepper flakes or hot sauce to bring up the heat if I want it spicier.

Can I freeze the ground beef mixture?

Yes, the seasoned beef freezes well. I cool it completely, pack it in a freezer-safe bag, and reheat it in a skillet when I’m ready to use it.

What cheeses work best in the sauce?

Cheddar and Monterey Jack melt beautifully, but I’ve also tried it with pepper jack, Colby, or a Mexican blend with great results.

Conclusion

Loaded Taco Creamy Cheese Sauce is one of my favorite ways to bring bold flavor and comfort to the table. The beef is savory, the cheese sauce is creamy and rich, and the toppings bring it all to life. Whether I’m serving them at a party or making a fun weeknight dinner, these tacos are always a hit.

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