Equipment Needed
- Large skillet
- Medium saucepan
- Whisk
- 9×13 inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Cheese grater (if shredding your own cheese)
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and get my skillet nice and hot over medium-high heat. I brown the ground beef with the diced onions, breaking it up as it cooks. When the beef is no longer pink, I add the minced garlic and stir for just a minute until fragrant—you don’t want to burn it. Then, I sprinkle in the taco seasoning, pour in the water, and let it all simmer together for about 5-7 minutes until a thick, flavorful sauce forms. I stir in the black beans and corn right at the end, just to warm them through, then I take the skillet off the heat.
While the beef simmers, I turn my attention to the star: the creamy cheese sauce. In my saucepan, I melt the butter over medium heat and whisk in the flour to form a paste, cooking it for a full minute to get rid of the raw flour taste. This is a crucial base for your sauce. Then, I slowly stream in the warm milk, whisking constantly. I’ve learned the hard way that adding cold milk can lead to lumps, so I always warm it for 30 seconds in the microwave first. I keep whisking until the mixture thickens enough to coat the back of a spoon.
Now, I reduce the heat to low and stir in the cubed cream cheese until it’s fully melted and incorporated. This is when the magic happens and the sauce becomes gloriously creamy. I remove the pan from the heat entirely and stir in the shredded cheddar and cumin until the cheese is melted and smooth. The residual heat is enough to melt it without overcooking. I season with salt and pepper to taste—the taco seasoning in the beef is salty, so I’m careful here.
Time to assemble! I stand the taco shells upright, snugly packed, in my baking dish. I divide the beef and bean mixture evenly among them, then sprinkle a little of the shredded Mexican cheese over each. I carefully spoon that luscious creamy cheese sauce over the top of every single shell, letting it cascade down into the filling. I finish with the remaining shredded cheese. It bakes for 15-20 minutes, until the shells are crispy at the edges and the cheese on top is beautifully bubbly and golden in spots.(See the next page below to continue…)