I’ll never forget the first time my kitchen filled with the scent of sizzling beef, cumin, and onions while this dish came together. It was one of those “what do I have on hand?” nights that turned into a permanent favorite. The moment I pulled those golden, loaded taco shells from the oven, dripping with that luscious creamy cheese sauce, and heard my family’s collective “wow,” I knew this recipe was a keeper. It’s the perfect harmony of crispy, hearty, and decadently creamy—a feel-good meal that never fails to deliver comfort and big smiles.
Ingredients
- 1 lb ground beef (I use 80/20 for best flavor)
- 1 cup finely diced yellow onion
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 packet (about 2 tbsp) taco seasoning, or your own blend
- 3/4 cup water
- 10-12 hard taco shells, standard size
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 2 cups shredded Mexican blend cheese, divided
- For the Creamy Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed slightly
- 4 oz cream cheese, softened and cubed
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- For Garnish (optional):
- Diced tomatoes, sliced jalapeños, fresh cilantro, sour cream
Let me talk about a few key players here. Using a good quality taco seasoning makes a huge difference; it’s the flavor backbone. For the creamy cheese sauce, trust me and do not skip the cream cheese. It’s the secret to that luxuriously smooth, clingy texture that doesn’t break or get grainy. I’ve tried it without, and it’s just not the same. Also, shred your own cheddar for the sauce if you can—pre-shredded bags contain anti-caking agents that can make your sauce a bit less silky.(See the next page below to continue…)