Creamy Taco Shells
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
The recipe starts by cooking pasta shells until tender and draining them. Ground beef is browned with diced onion and poblano pepper, then combined with garlic and spices like chili powder and cumin to build depth. Flour is whisked in to lightly brown and thicken the base before gradual addition of beef stock and tomato sauce. The mixture simmers to reduce and thicken further.
Cooked pasta, beef mixture, heavy cream, and chopped cilantro are stirred together until heated through. Sharp cheddar cheese melts evenly into the dish, creating a creamy, cheesy coating over the pasta and beef. Finished servings are topped with fresh diced Roma tomatoes that add a fresh, acidic contrast to the creamy richness.
This dish provides a fusion of taco-inspired flavors with comforting pasta, suitable for casual meals offering both spice and creaminess in one bowl. It is served immediately to retain warmth and texture.
Ingredients
- 8 ounces pasta shells medium
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ onion diced, medium sweet
- 1 poblano pepper diced, small
- 3 cloves garlic minced
- 1 ½ teaspoons chili powder
- ¾ teaspoon cumin ground
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- ¾ cup heavy cream
- ⅓ cup cilantro fresh, chopped leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 6 ounces cheddar cheese about 1 1/2 cups, shredded, extra-sharp
- 1 Roma tomato diced
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.
User Reviews
Overall Rating
5
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