Creamy Taco Shells with Ground Beef
You know those evenings when you’re staring into your fridge, hoping for some culinary inspiration to emerge? Well, let me tell you about a dish that’s become my secret weapon on those days: **Creamy Taco Shells with Ground Beef**! This delightful concoction is not only comforting and creamy, but it also brings that taco night vibe right to your kitchen without the fuss of traditional tacos. Plus, it pairs perfectly with a movie on the couch—talk about a win-win!
One of my favorite memories with this recipe happened during a chilly winter evening. I had friends over for a casual get-together, and I wanted to impress them without spending the entire day in the kitchen. This dish was my knight in shining armor! With the first bite, they were hooked, and I felt like a kitchen rockstar. So, let’s dive into why I adore these creamy taco shells and how you can make them in a few simple steps!
What’s in Creamy Taco Shells with Ground Beef?
– 1 lb ground beef: The star of our show! I prefer using 80/20 ground beef for that perfect balance of flavor and moisture.
– 8 oz elbow macaroni or small pasta shells: I love elbow macaroni for nostalgia’s sake, but any small pasta works! Trends may come and go, but pasta is forever.
– 1 medium onion, diced: For that wonderful depth of flavor and a bit of sweetness.
– 1 bell pepper (red or green), diced: Add color and crunch! Don’t worry if you can’t decide—both taste incredible.
– 2 cloves garlic, minced: Because garlic makes everything better. Seriously.
– 1 packet taco seasoning (about 1 oz): You can absolutely use homemade, but I’ve got a soft spot for the classic packaged version. It’s convenient and full of flavor!
– 1 cup sour cream: This is where the creaminess magic happens. Use your favorite brand—full-fat, low-fat; you can make it work.
– 1 cup shredded cheddar cheese: I’ll never say no to cheese! Use sharp for that extra zing.
– 1 cup diced tomatoes: Fresh or canned, this adds a juicy burst. Just make sure to drain canned ones well!
– 1 cup corn (fresh, canned, or frozen): A sweet pop of flavor!
– 1 cup beef broth (or water): I usually stick with broth for added richness.
– Salt and pepper to taste: Simple but essential.
– Fresh cilantro or green onions for garnish (optional): A pretty garnish makes everything more appealing, am I right?
Is Creamy Taco Shells with Ground Beef Good for You?
Now, I get this question all the time: “Is this dish actually healthy?” Well, let’s break it down. The ground beef serves as a good source of protein, though you can absolutely swap in lean turkey or even plant-based alternatives for a lighter option. The pasta provides carbs for energy, while the bell pepper and tomatoes add essential vitamins and minerals to the mix—hello, antioxidants!
On the flip side, this dish does contain sour cream and cheddar cheese, so it’s definitely on the richer side of life. If you’re watching your calories or saturated fat, consider using lower-fat versions or cutting back on the cheese. Overall, balance is key—pair this meal with a fresh salad, and you’ve got yourself a well-rounded evening!
Ingredients List
– 1 lb ground beef
– 8 oz elbow macaroni or small pasta shells
– 1 medium onion, diced
– 1 bell pepper (red or green), diced
– 2 cloves garlic, minced
– 1 packet taco seasoning (about 1 oz)
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 1 cup diced tomatoes (fresh or canned, drained)
– 1 cup corn (fresh, canned, or frozen)
– 1 cup beef broth (or water)
– Salt and pepper to taste
– Fresh cilantro or green onions for garnish (optional)
How to Make Creamy Taco Shells with Ground Beef?
1. In a large skillet over medium heat, add the ground beef. Cook and crumble until browned fully, about 5-7 minutes. Drain any excess fat.
2. Add the diced onion and bell pepper to the skillet and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant—your kitchen will smell divine!
3. Stir in the taco seasoning and mix well to coat the meat and veggies thoroughly.
4. Pour in the beef broth, followed by the pasta. Give it a good stir to combine and bring the mixture to a boil. Reduce the heat to medium-low, cover, and cook for about 10-12 minutes, or until the pasta is tender and has absorbed most of the liquid, stirring occasionally.
5. Once the pasta is cooked, reduce the heat to low. Stir in the sour cream, diced tomatoes, corn, and half of the cheese until well combined and creamy. Cook for another 2-3 minutes until heated through.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Top with the remaining cheese and let it melt before serving. Trust me, this step is non-negotiable!
Let’s Spice Things Up!
– Garnish with fresh cilantro or sliced green onions for that extra flair.
– Serve this dish with tortilla chips or warm tortillas on the side—it’s perfect for scooping!
– Feeling adventurous? Toss in other veggies like zucchini or spinach to enhance nutrition and flavor.
I can’t wait for you to try making these Creamy Taco Shells with Ground Beef! If they turn out as delicious as I expect (and I know they will), snap a pic and share your creation. It’s dishes like this that bring people together around the table, and I’d love to hear your stories as you dive into this delightful meal. Happy cooking!
