Creamy Taco Shells
User Reviews
5.0
36 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Creamy Taco Shells
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My favorite 30-min weeknight meal! Made with hamburger meat and everyone's favorite taco flavor goodness. Everyone will LOVE THIS!
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Ingredients
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ medium sweet onion diced
- 1 small poblano pepper diced
- 3 cloves garlic minced
- 1 ½ teaspoons chili powder
- ¾ teaspoon ground cumin
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- ¾ cup heavy cream
- ⅓ cup chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper to taste
- 6 ounces shredded extra-sharp cheddar cheese about 1 1/2 cups
- 1 Roma tomato diced
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Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
- Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder and cumin until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
- Stir in pasta, beef, heavy cream and cilantro until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
- Serve immediately, topped with tomatoes.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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