Cheesy Beef Tacos with Creamy Queso Sauce
These beef tacos are a flavorful upgrade to your standard taco night.
Featuring perfectly seasoned ground beef tucked into crunchy shells and smothered in a rich, creamy queso sauce, they offer a decadent texture and a savory kick in every bite.
Ingredients
1 lb ground beef (lean or 80/20)
1 pack taco seasoning
(or a mix of chili powder, cumin, and onion powder)
12 hard taco shells
1/2 cup diced tomatoes
(plus more for topping)
1/4 cup diced onions
For the Queso Sauce:
1 cup shredded sharp cheddar
1/2 cup heavy cream
A dash of hot sauce
Garnish:
Fresh chopped cilantro
How to Make
The hallmark of this dish is the creamy, flowing cheese sauce that binds the beef and toppings together.
To achieve the best consistency, it is important to melt your cheese slowly over low heat with the cream to prevent it from separating or becoming grainy.
While the meat is browning, make sure to drain any excess fat before adding your seasoning and a splash of water.
This ensures the beef is moist and flavorful without being greasy, allowing the queso sauce to truly shine as the star of the show.
Instructions
Prep:
Preheat your oven to 325°F (160°C) to warm the taco shells.
Brown:
In a large skillet, cook the ground beef and diced onions over medium-high heat until the meat is no longer pink.
Drain the fat.
Season:
Add the taco seasoning and diced tomatoes to the skillet with a small splash of water.
Simmer for 5 minutes.
Make the Sauce:
In a small saucepan over low heat, combine the heavy cream and shredded cheddar.
Stir constantly until smooth and creamy.
Toast:
Place the taco shells in the oven for 3–5 minutes until warm and extra crisp.
Assemble:
Fill each shell with a generous portion of the beef mixture.
Finish:
Drizzle the warm queso sauce over the beef.
Top with fresh cilantro and extra diced tomatoes.
Variations
Soft Taco Swap:
Use soft flour or corn tortillas instead of hard shells for a traditional street taco feel.
Spicy Queso:
Add chopped jalapeños or a spoonful of salsa verde into the cheese sauce for an extra kick.
Veggie Loaded:
Add black beans and corn to the beef mixture to increase the volume and add a hint of sweetness.
Tips
Low Heat for Cheese:
Never boil your cheese sauce; high heat will cause the dairy to break and become oily.
Warm the Shells:
Even “ready-to-eat” shells taste significantly better and hold their structure longer if toasted briefly before filling.
Drain the Beef:
If you skip draining the grease, the bottom of your taco shell will get soggy very quickly once you add the queso.
Conclusion
These Cheesy Beef Tacos bring the restaurant experience right to your kitchen table.
With the perfect crunch from the shell and the velvety richness of the queso, this dish is a satisfying and indulgent meal that is remarkably easy to prepare.
