Cheesy Rotel Beef Tacos (Print Version)
Ground beef, creamy cheddar, and Rotel fill crispy taco shells with bold, spicy flavor.
# Ingredients:
→ Meat
01 -
3 pounds ground beef
→ Produce
02 -
1 medium onion, diced
→ Fats & Oils
03 -
1 to 2 tablespoons olive oil
04 -
2 tablespoons butter
→ Dry Ingredients
05 -
1/3 cup all-purpose flour
06 -
Taco seasoning, to taste
→ Dairy
07 -
2 1/2 cups whole milk
08 -
2 blocks cheddar cheese, freshly shredded
09 -
1/3 cup sour cream
→ Canned Goods
10 -
2 cans (10 ounces each) Rotel diced tomatoes with green chilies, undrained
→ Condiments & Sauces
11 -
Hot sauce, a few dashes, to taste
→ Bakery & Dry Goods
12 -
Nacho cheese–flavored hard taco shells
→ Optional
13 -
Spanish rice, for serving
# Steps:
01 -
Heat olive oil over medium heat in a large pot. Add diced onion and cook until softened and translucent, about 4 to 5 minutes.
02 -
Add ground beef to the onions, season with taco seasoning, and cook until beef is browned and crumbled, about 8 to 10 minutes.
03 -
Transfer cooked beef and onions from the pot, leaving behind drippings for added flavor.
04 -
Melt butter in the same pot over medium heat. Add flour and whisk continuously for 1 to 2 minutes until the mixture turns lightly golden.
05 -
Slowly whisk milk into the roux until smooth and slightly thickened, about 2 to 3 minutes. Stir in undrained Rotel. Gradually add shredded cheddar cheese, stirring until fully melted and the sauce is creamy. Mix in sour cream, several dashes of hot sauce, and additional taco seasoning to taste.
06 -
Return the cooked beef and onions to the cheese sauce. Stir thoroughly to combine. Reduce heat and let simmer on low for 10 minutes, allowing flavors to blend and sauce to thicken.
07 -
Preheat oven to 350°F. Arrange taco shells on a baking sheet and heat for 5 minutes until crisp.
08 -
Generously spoon the cheesy beef mixture into each taco shell, letting it overflow slightly for rich presentation. Serve hot, optionally paired with Spanish rice.
# Notes:
01 -
For maximum flavor, freshly shred the cheddar cheese and use Rotel with all its juices. Adjust hot sauce and taco seasoning according to desired spice level.