5 from 36 votes
Creamy Taco Shells
Creamy Taco Shells is a pasta-based dish combining medium pasta shells with ground beef cooked alongside onions, poblano pepper, and garlic. Spiced with chili powder and cumin, the mixture is thickened with flour and simmered with beef stock and tomato sauce, then finished with heavy cream and cheddar cheese for a rich, creamy texture. Fresh cilantro and diced tomatoes add brightness to the dish.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
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.
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