Cheesy Rotel Tacos Beef (Print Version)
Crispy nacho shells packed with creamy Rotel beef, cheddar, and zesty spices for irresistible flavor.
# Ingredients:
→ For the Beef Filling
01 -
3 pounds ground beef
02 -
1 to 2 tablespoons olive oil
03 -
1 medium onion, diced
04 -
Taco seasoning, divided use
→ For the Cheesy Rotel Sauce
05 -
2 tablespoons butter
06 -
1/3 cup all-purpose flour
07 -
2 1/2 cups whole milk
08 -
2 cans (10 ounces each) Rotel diced tomatoes and green chilies, undrained
09 -
2 (8-ounce) blocks cheddar cheese, freshly shredded
10 -
1/3 cup sour cream
11 -
Hot sauce, several dashes, to taste
→ For Assembly
12 -
Nacho cheese flavored hard taco shells
13 -
Spanish rice, for serving (optional)
# Steps:
01 -
Warm olive oil over medium heat in a large pot. Sauté diced onions until just softened, then add ground beef and a generous amount of taco seasoning. Brown the beef, breaking it up as it cooks. Once fully cooked, remove the beef and onions, keeping some of the pan drippings.
02 -
Melt butter in the same pot over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a light roux. Slowly add milk while whisking until the mixture thickens slightly. Stir in the undrained Rotel tomatoes and chilies. Add the shredded cheddar and continue stirring until cheese is completely melted and the sauce is smooth.
03 -
Incorporate sour cream, several dashes of hot sauce, and a pinch more taco seasoning. Stir well to blend all ingredients thoroughly.
04 -
Return the cooked beef and onions to the pot with the cheese sauce. Stir to coat evenly. Allow the combined mixture to simmer on low for 10 minutes until thick and creamy.
05 -
Arrange nacho cheese flavored taco shells on a baking sheet. Heat in a preheated 350°F oven for about 5 minutes to crisp.
06 -
Generously spoon the warm cheesy beef mixture into each taco shell, letting filling spill out slightly. Serve immediately, with Spanish rice if desired.
# Notes:
01 -
Shred cheese from whole blocks for superior melting and a smoother cheese sauce.