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Ultimate Loaded Queso Beef Tacos

Crispy hard shell tacos generously stuffed with savory, perfectly seasoned ground beef and completely smothered in a thick, glossy, homemade dripping queso sauce dotted with fresh tomatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican-American, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Taco Meat
  • 1 lb ground beef 80/20 blend
  • 1 tbsp olive oil
  • 0.5 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper
  • 0.33 cup beef broth or water
Glossy Queso Sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk or evaporated milk
  • 8 oz sharp cheddar cheese freshly grated
  • 4 oz pepper jack cheese freshly grated
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.5 cup Roma tomatoes diced, seeds removed
  • 2 tbsp fresh cilantro chopped
For Serving
  • 8-10 hard corn taco shells

Equipment

  • Large Skillet
  • Medium Saucepan
  • Whisk
  • Cheese Grater

Method
 

  1. Preheat oven to 350°F (175°C) and bake hard taco shells for 5-7 minutes until crispy and fragrant. Set aside.
  2. In a large skillet, heat oil over medium-high. Add ground beef and let brown undisturbed for 3-4 minutes before breaking apart. Cook until no pink remains.
  3. Add diced onion to the beef, cook for 3 minutes until soft, then add minced garlic and cook 30 seconds more.
  4. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Toast spices for 1 minute, then add beef broth. Simmer until liquid reduces and coats the meat. Keep warm.
  5. For the queso, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
  6. Gradually whisk in milk until smooth. Add garlic and onion powder. Cook until slightly thickened.
  7. Remove saucepan completely from heat. Gradually whisk in freshly grated cheeses until melted, glossy, and smooth.
  8. Fold diced tomatoes and chopped cilantro into the warm cheese sauce.
  9. Assemble tacos by filling shells with hot ground beef, then heavily ladling the glossy queso sauce over the top so it drips down the sides. Serve immediately.

Notes

Always grate your cheese from a block. Pre-shredded cheese contains anti-caking powders that will make your queso grainy instead of glossy and smooth.