Recipe Background
When you say it out loud, combining Mexican flavors with Italian flavors sounds a little wonky. But then you taste something like these Creamy Taco Shells, and it all makes sense. Once you experience the flavor fusion of the tender pasta noodles with the tomatoey, creamy, cheesy, Tex-Mex-seasoned sauce, life will make so much more sense. Believe us. Creamy Taco Shells are the kind of food fusion we can excitedly stand behind!
When you say it out loud, combining Mexican flavors with Italian flavors sounds a little wonky. But then you taste something like these Creamy Taco Shells, and it all makes sense. Once you experience the flavor fusion of the tender pasta noodles with the tomatoey, creamy, cheesy, Tex-Mex-seasoned sauce, life will make so much more sense. Believe us. Creamy Taco Shells are the kind of food fusion we can excitedly stand behind!
Ingredients
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium sweet onion diced
- 1 small poblano pepper diced
- 3 cloves garlic minced
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon ground cumin
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- 3/4 cup heavy cream
- 1/3 cup fresh cilantro leaves chopped
- kosher salt to taste
- ground black pepper to taste
- 6 ounces extra-sharp cheddar cheese shredded
- 1 Roma tomato diced
Directions
- In a large pot of salted boiling water, cook the pasta to al dente according to the package directions.
- Drain the pasta well.
- In a large skillet over medium-high heat, heat the oil.
- Add the ground beef to the oil and cook, while crumbling it, until it is no longer pink, about 3-5 minutes.
- Drain the excess fat and transfer the beef to a bowl.
- Add the onion and the poblano pepper to the skillet and cook, stirring frequently, until they are tender, about 2-3 minutes.
- Stir the garlic, the chili powder, and the cumin into the veggie mixture and cook until the spices are fragrant, about 1 minute.
- Whisk the flour into the veggie mixture until it has lightly browned, about 1 minute.
- Gradually whisk the beef stock and the tomato sauce into the veggie mixture and bring to a boil.
- Reduce the heat and simmer the veggie mixture, stirring occasionally, until it reduces and slightly thickens, about 6-8 minutes.
- Stir the cooked pasta, the cooked beef, the heavy cream, and the cilantro into the veggie mixture until it is heated through, about 1-2 minutes.
- Season the beef mixture with the salt and the pepper.
- Stir the cheese into the beef mixture until it has melted, about 2 minutes.
- Serve the shells topped with the tomatoes.
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