Cheesy Rotel Beef Tacos (Print Version)
Savory beef, creamy cheddar, and salsa-spiced tomatoes fill crispy taco shells for a hearty meal.
# Ingredients:
→ Meat
01 -
3 lb ground beef
→ Produce
02 -
1 medium onion, diced
→ Fats & Oils
03 -
1–2 tbsp olive oil
04 -
2 tbsp butter
→ Dry Ingredients
05 -
⅓ cup all-purpose flour
06 -
Taco seasoning, to taste
→ Dairy
07 -
2½ cups milk
08 -
2 blocks cheddar cheese, freshly shredded
09 -
⅓ cup sour cream
→ Canned Goods
10 -
2 cans (10 oz each) Rotel (diced tomatoes with green chilies, undrained)
→ Condiments & Sauces
11 -
A few dashes hot sauce, to taste
→ Bakery & Dry Goods
12 -
Nacho cheese–flavored hard taco shells
→ Optional
13 -
Spanish rice, for serving
# Instructions:
01 -
Heat olive oil over medium heat in a large pot. Add diced onion and cook until softened and translucent.
02 -
Add ground beef to the pot, season generously with taco seasoning, and cook until browned, breaking into crumbles.
03 -
Transfer cooked beef and onions out of the pot, leaving drippings behind for flavor.
04 -
Melt butter in the same pot over medium heat. Whisk in flour and cook for 1 to 2 minutes until lightly golden.
05 -
Gradually whisk in milk until smooth and slightly thickened. Stir in both cans of Rotel with liquid.
06 -
Add shredded cheddar cheese gradually, stirring until fully melted and sauce is creamy. Mix in sour cream, hot sauce, and additional taco seasoning to taste.
07 -
Return cooked beef and onions to the cheese sauce. Stir well to combine and simmer on low for 10 minutes until thick and creamy.
08 -
Preheat oven to 350°F (175°C). Arrange taco shells on a baking sheet and warm in the oven for 5 minutes until crispy.
09 -
Spoon the cheesy beef mixture generously into each taco shell, allowing it to slightly overflow for an indulgent presentation. Serve hot.
# Notes:
01 -
For best melt and texture, use freshly shredded cheese instead of pre-shredded. Slightly overstuff tacos for optimal flavor.