Loaded Taco Creamy Cheese Sauce

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🌮🧀 Loaded Taco Creamy Cheese Sauce

This velvety, cheesy sauce is packed with bold taco flavor and loaded with seasoned beef, peppers, and tomatoes. Think of it like nacho cheese meets taco dip—only hotter, creamier, and way more versatile.

📝 Ingredients (Makes ~3 cups)

Base Sauce:

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 2 cloves garlic, minced

  • 1/2 small onion, finely diced

  • 1 tbsp all-purpose flour (or 1 tsp xanthan gum for keto/gluten-free)

  • 1 cup heavy cream or half-and-half

  • 1/2 cup whole milk (or almond milk for low-carb)

Cheese Blend:

  • 1 cup shredded sharp cheddar cheese

  • 1/2 cup pepper jack or Monterey Jack cheese

  • 2 oz cream cheese (adds creaminess & tang)

Seasoning:

  • 1 tbsp taco seasoning (store-bought or homemade, see Q&A)

  • 1/2 tsp smoked paprika (optional for depth)

  • Salt & pepper to taste

“Loaded” Add-ins:

  • 1/2 cup cooked ground beef (or ground turkey, chorizo, or black beans)

  • 1/4 cup diced tomatoes (fresh or canned, drained)

  • 1/4 cup diced green bell peppers or jalapeños

  • 2 tbsp chopped green onions or cilantro (optional garnish)

🍳 Instructions

1. Sauté Aromatics

  • In a medium saucepan, heat butter and olive oil over medium heat.

  • Add garlic and onion, sauté until soft and fragrant (about 3 minutes).

2. Make the Roux (Skip if using xanthan gum)

  • Stir in flour and cook for 30 seconds, stirring constantly to remove raw flour taste.

3. Add Cream and Thicken

  • Slowly whisk in heavy cream and milk.

  • Cook over medium-low heat until sauce begins to thicken (about 3–4 minutes).

  • For keto version: Sprinkle xanthan gum while whisking and let thicken gently.

4. Stir in Cheese

  • Reduce heat to low.

  • Add cheddar, jack cheese, and cream cheese.

  • Stir continuously until melted and smooth.

5. Add Seasoning

  • Stir in taco seasoning, paprika (if using), and a pinch of salt and pepper.

  • Taste and adjust as needed.

6. Add the “Loaded” Stuff

  • Fold in cooked ground meat, tomatoes, and peppers.

  • Simmer on low for another 3–5 minutes to meld flavors.

  • If it gets too thick, add a splash of milk.

7. Garnish & Serve

  • Sprinkle with green onions or cilantro if desired.

  • Serve warm over tortilla chips, tacos, veggies, fries, or rice bowls.

❓ Q&A Section

❓ Can I make this keto/low-carb?

Yes!

  • Use xanthan gum instead of flour (1/2 to 1 tsp).

  • Use unsweetened almond or coconut milk instead of dairy milk.

  • Skip the tomatoes or use sugar-free salsa.

  • Use ground turkey, beef, or chicken—skip beans.

❓ What if I don’t have taco seasoning?

Make your own:

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp paprika

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/8 tsp cayenne (optional)

  • Salt to taste

❓ Can I make it vegetarian?

Yes! Just skip the meat or replace it with:

  • Canned black beans

  • Cooked lentils

  • Sautéed mushrooms or tofu crumbles

  • Plant-based meat crumbles

❓ Can I use other cheeses?

Absolutely. Try:

  • Mozzarella (mild stretchiness)

  • Colby jack (milder flavor)

  • Queso fresco (for a Tex-Mex twist)
    Avoid pre-shredded cheese (contains anti-caking agents that affect melting).

❓ Can I reheat it?

Yes—store in the fridge up to 4 days. Reheat over low heat, stirring frequently. Add a splash of milk or cream to restore smooth texture.

❓ Can I freeze it?

It’s not ideal—cheese sauces can separate when thawed. If you must, freeze only the base sauce without meat or veggies, and reheat gently with fresh additions.

❓ How spicy is it?

The default recipe is mild to medium. To adjust:

  • Less spice: Use plain cheddar, skip pepper jack & cayenne.

  • More spice: Add diced jalapeños, cayenne, hot sauce, or spicy taco seasoning.

❓ Macros (Approx. per 1/4 cup serving with beef and full-fat dairy):

  • Calories: ~180

  • Fat: ~15g

  • Protein: ~7g

  • Net Carbs: ~2–3g
    (Varies with cheese, milk, and meat type)

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