The Pioneer Woman Cooks Cheesy Taco Shells in Quarantine | The Pioneer Woman | Food Network

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Mac and cheese meets taco night for Ree’s easy family-friendly pantry dinner!

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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Taco Shells and Cheese
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

Kosher salt
1 pound small pasta shells
2 tablespoons olive oil
4 tablespoons butter
1 pound ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
One 10-ounce can diced tomatoes and green chiles, such as Rotel
1/2 cup hot water
Freshly ground black pepper
2 cups milk, plus more if needed for thinning
8 ounces processed cheese, such as Velveeta, diced
2 1/2 cups grated Cheddar jack cheese
1 teaspoon dried cilantro
Sour cream and jarred salsa, for serving, optional

Directions

Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions.
Drain and set aside.

Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy).

In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning, thinning with a splash of milk if needed. Stir in the cilantro.

Top each serving with some sour cream and salsa if desired.

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The Pioneer Woman Cooks Cheesy Taco Shells in Quarantine | The Pioneer Woman | Food Network
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The Pioneer Woman Cooks Cheesy Taco Shells in Quarantine | The Pioneer Woman | Food Network

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