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–+ servings
Taco Shells & Cheese

Ultimate Taco Shells & Cheese for Cozy Family Nights

Taco night gets a cheesy upgrade with these delicious Taco Shells & Cheese, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Tex-Mex
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Mini Shell or Elbow Pasta Substitute with gluten-free pasta for a gluten-free option.
For the Filling
  • 1 lb Ground Beef Alternatives include ground turkey or plant-based meat.
  • 2 tbsp Chili Powder Adjust to your spice preference.
  • 1 tbsp Ground Chipotle Chili Powder Use regular chili powder if you prefer less spice.
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1 tbsp Kosher Salt Adjust to taste.
  • 1 tsp Ground Coriander
  • 0.25 tsp Ground Cayenne Pepper Omit for a milder flavor.
For the Cheese Sauce
  • 2 cups Whole Milk Replace with plant-based milk for a dairy-free version.
  • 0.5 cup All-Purpose Flour Can use gluten-free flour as a substitute.
  • 1 tbsp Sodium Citrate Optional but enhances creaminess.
  • 2 cups Shredded White Cheese Mix of Monterey Jack or creamy cheddar preferred.
For the Garnish
  • 1 cup Iceberg Lettuce Can swap with romaine or other greens.
  • 1 cup Cherry Tomatoes Substitute with diced bell peppers if needed.

Equipment

  • Large Pot
  • Skillet
  • medium saucepan
  • Baking dish

Method
 

Cooking Steps
  1. Cook the mini shell or elbow pasta in a large pot of boiling salted water for about 8-10 minutes until al dente. Drain and set aside.
  2. In a large skillet, brown the ground beef over medium heat for about 5-7 minutes. Drain excess fat.
  3. Add chili powder, chipotle chili powder, cumin, oregano, salt, coriander, and cayenne to the beef. Toast the spices for about 2 minutes.
  4. In a medium saucepan, whisk together whole milk and all-purpose flour over medium heat until smooth. Simmer and add sodium citrate, then stir in shredded cheese until melted.
  5. Combine the cooked pasta, beef, and cheese sauce in a large bowl, ensuring everything is well coated.
  6. Preheat oven to 350°F (175°C). Transfer the mixture to a greased baking dish and bake for 20-25 minutes until bubbly and golden.
  7. Let cool slightly before topping with iceberg lettuce and cherry tomatoes.

Nutrition

Serving: 1portionCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Customize your dish with different proteins or veggie toppings. Let it rest before serving for better texture.

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