Ingredients
Equipment
Method
Directions
- Begin by cooking the mini shell or elbow pasta in a large pot according to the package instructions. Once done, drain and set aside.
- In a skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks. Drain any excess fat.
- Once the beef is browned, stir in the chili powder, ground chipotle chili powder, ground cumin, dried oregano, kosher salt, ground coriander, and cayenne pepper. Cook for an additional minute until fragrant.
- In a separate saucepan, whisk together the whole milk and all-purpose flour over medium heat. Continue whisking until the mixture thickens slightly. Add sodium citrate, and stir until dissolved.
- Gradually add the shredded white cheese to the milk mixture, stirring continuously until melted and smooth. If the sauce is too thick, add a splash more milk to reach your desired consistency.
- In the skillet with the seasoned beef, add the cooked pasta and cheese sauce. Mix everything together until well combined and heated through.
- Spoon the Taco Shells & Cheese into bowls and top with shredded iceberg lettuce and quartered cherry tomatoes for a fresh crunch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish can be frozen for up to 2 months; use a freezer-safe container.
- To reheat, thaw in the refrigerator overnight and warm in a skillet over low heat with a splash of milk.