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–+ servings
Creamy Taco Shells

Creamy Taco Shells

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
My favorite 30-min weeknight meal! Made with hamburger meat and everyone's favorite taco flavor goodness. Everyone will LOVE THIS!
5 stars (12 ratings)

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

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.