Cheesy Beef Tacos are my ultimate go-to meal for family taco night. Whenever I prepare Cheesy Beef Tacos, the kitchen fills with wonderful aromas that excite everyone. This recipe combines slow-cooked beef and melted cheddar cheese, making every bite a delightful explosion of flavors. I love how versatile these tacos are; they’re perfect for a quick weeknight dinner or a fun gathering with friends.
The Cooking Adventure
The process of making Cheesy Beef Tacos begins with toasting a mix of spices that make the beef so flavorful. I carefully toast sesame seeds, cumin, and a few other spices until they smell heavenly. After that, I simmer the beef broth with dried chilies, garlic, and onions. This mixture brings everything together beautifully. Once the beef is cooked to perfection, I shred it and mix it with a bit of the reserved sauce to keep it juicy and delicious. This step is always a highlight for me because I can already imagine the tasty tacos to come!
Building the Tacos
As I assemble the Cheesy Beef Tacos, I dip each flour tortilla into the rich sauce. This adds extra flavor to the base of the taco. Then, I pile on the shredded beef and sprinkle melted cheddar cheese over the top. Watching the cheese melt as the tacos cook in the pan is one of my favorite parts. The sound of sizzling tortillas fills the kitchen, and I can hardly wait to take a bite!
When the Cheesy Beef Tacos are finally ready, I serve them with fresh lime wedges and chopped cilantro. It’s amazing how something so simple can bring everyone together at the dinner table. Each taco is filled with tender beef and gooey cheese, making it a true crowd-pleaser. I always feel proud to share my Cheesy Beef Tacos, knowing they’ll be a hit with family and friends. If you’re looking for a comforting meal that’s full of flavor, this recipe is a must-try!
Table of Contents
Chef’s Notes- Cheesy Beef Tacos
- Meat Tenderness: For the most tender beef, consider marinating the stew meat overnight in the spice blend and white vinegar. This enhances flavor and texture.
- Flavor Enhancements: Add a splash of beer to the simmering broth for an extra layer of flavor. A dark lager or stout works particularly well.
- Spice Level: If you prefer a spicier kick, incorporate fresh jalapeños into the filling or drizzle hot sauce over the finished tacos.
- Cheese Variations: Experiment with different cheese blends for varied flavors. Monterey Jack or a mix of cheeses can elevate the taste and melt quality.
- Serving Suggestions: Pair the tacos with sides like Mexican rice, refried beans, or a fresh salad for a well-rounded meal. Garnish with avocado slices or pickled red onions for added freshness.
- Prep Ahead: Chop vegetables and prepare the sauce a day in advance to save time on taco night.
- Tortilla Technique: To prevent tearing, warm the flour tortillas briefly before dipping them in the sauce. This will make them more pliable.
- Consistency Check: If the sauce is too thick after blending, add a little more beef broth to achieve your desired consistency.
- Browning Beef: Ensure the pot is hot enough before adding the beef; this will help achieve a nice caramelization and deepen the flavor.
- Garnish with Care: Fresh cilantro and lime juice add brightness. Encourage readers to adjust quantities based on personal taste preferences.
Cheesy Beef Tacos
4
tacos20
minutes3
hours30
minutes453
kcal10
minutes4
hoursGet ready to elevate your taco night with our mouthwatering Cheesy Beef Tacos! Packed with savory slow-cooked beef and melted cheddar cheese, these homemade quesabirria tacos are a family favorite. Perfectly seasoned and bursting with rich flavors, they’re sure to impress at any dinner table. Whether you’re craving a comforting weeknight meal or entertaining guests for a casual gathering, these tacos are a must-try. Follow our simple recipe for a delicious and unforgettable taco experience that rivals your favorite restaurant’s version!
Ingredients
- Spices and Seasonings
1 tsp toasted sesame seeds
1 tsp ground cumin
1/2 tsp whole black peppercorns
1/2 tsp ground coriander
1/4 inch cinnamon stick
1 whole clove
- Alternative Ingredients:
Beef Stew Meat: Substitute with lamb chicken, or turkey for different flavors.
Flour Tortillas: Use corn tortillas for a gluten-free option.
Cheddar Cheese: Replace with Monterey Jack or mozzarella for a different melt.
Olive Oil: Can be swapped with avocado oil or another preferred cooking oil.
Beef Broth: Alternatives include chicken broth or vegetable broth for varied flavor profiles.
White Vinegar: Apple cider vinegar or red wine vinegar can be used in place.
Guajillo Chilies: Substitute with pasilla or other mild dried chilies.
Ancho Chili: Replace with chipotle chilies for a smoky flavor.
Fresh Cilantro: Omit or use parsley for those avoiding cilantro.
Directions
- Toast Spices – In a dry skillet over medium heat, gently toast the sesame seeds, ground cumin, black peppercorns, ground coriander, cinnamon stick, cloves, and bay leaves until fragrant and the sesame seeds turn golden brown, approximately 5 minutes. Remove the spices from the skillet and set them aside to release their flavors. Pour the beef broth into a medium pot and bring it to a low simmer. In a separate large pot, heat ½ tablespoon of olive oil over medium heat. Add the guajillo chilies, ancho chili, and chile de arbol, turning occasionally until they begin to blister, about 5 to 7 minutes. Transfer the blisters chilies into the simmering broth, cover the pot, and let them rehydrate and soften for about 20 minutes.
- Prepare Onions and Garlic – Slice half of the large white onion into thick pieces and finely chop the remaining half. Set the diced onions aside for garnish. Add the thick onion slices and minced garlic to the pot with the chilies and broth, cooking until the onions are browned, roughly 5 minutes. Remove the browned onions and set them aside. In the same large pot, add the remaining olive oil and heat over medium-high heat. Add the cubed beef stew meat, browning it on all sides for about 5 to 7 minutes until it’s nicely caramelized.
- Blend the Sauce – Combine the toasted spices, rehydrated chilies, beef broth mixture, browned onions, garlic, white vinegar, kosher salt, dried Mexican oregano, and ground thyme in a personal blender. Allow the mixture to cool slightly for about 5 minutes to prevent splattering, then blend until smooth. Pour the blended sauce back into the large pot, stirring well to incorporate and scraping any browned bits from the bottom. Cover the pot and let it simmer on medium-low heat until the beef becomes very tender, approximately 2½ hours.
- Shred the Beef – Once tender, remove the beef from the sauce and allow it to cool enough to handle. Shred the meat using your hands or two forks, then mix in about ¼ cup of the reserved sauce to keep it moist and flavorful. Blend the diced tomatoes until smooth and add them to the sauce, stirring well. Working in batches, dip each flour tortilla into the sauce, ensuring both sides are coated, and place them on a hot nonstick pan. Add a portion of the shredded beef and a sprinkle of shredded Cheddar cheese onto each tortilla. Fold the tortilla in half and cook until both sides are golden brown and the cheese is melted, about 3 to 4 minutes per side.
- Serve and Garnish – Divide the remaining sauce into four small bowls. Serve the crispy Cheesy Beef Tacos alongside the sauce, topped with the reserved diced onions, lime wedges, and chopped fresh cilantro for added freshness and flavor.
Equipment
- personal blender
- nonstick pan
- measuring cups and spoons
Notes
- For the most tender beef, consider marinating the meat overnight in the spice blend and vinegar. To enhance the flavors, you can add a splash of beer to the simmering broth. Serve these tacos with a side of Mexican rice, refried beans, or a fresh salad for a complete meal. If you prefer a spicier kick, add a few slices of jalapeño or a drizzle of your favorite hot sauce. Leftovers can be stored in the refrigerator for up to three days and make excellent meal prep options for busy weekdays.
Nutrition Facts
- Calories: 453kcal
- Fat: 17g
- Saturated Fat: 6g
- Cholesterol: 80mg
- Sodium: 900mg
- Potassium: 600mg
- Carbohydrates: 42g
- Fiber: 6g
- Sugar: 5g
- Protein: 31g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 25mg
- Iron: 20mg
FAQs- Cheesy Beef Tacos
Can I use different types of meat for these tacos?
Yes, you can substitute beef stew meat with lamb, chicken, or turkey. Adjust cooking times accordingly, as chicken will take less time to become tender.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.
What can I do if I can’t find dried chilies?
If dried chilies are unavailable, you can use chili powder or fresh chiles as a substitute. Adjust the quantity to taste.
Are these tacos gluten-free?
To make them gluten-free, substitute the flour tortillas with corn tortillas. Ensure all other ingredients are certified gluten-free.
How spicy are these tacos?
The spice level depends on the chilies used. Guajillo chilies are mild, while chile de arbol can add heat. Adjust the amount of each chili based on your spice preference.
