Cheesy Rotel Beef Soft Tortilla Tacos (Print version)
Saucy ground beef, Rotel tomatoes, melty cheese, and warm soft tortillas make a quick, messy-good taco night dinner.
# Ingredients:
For the cheesy beef filling
01 -
1 tablespoon neutral oil
02 -
1/2 cup (75 g) finely diced yellow onion
03 -
1 lb (450 g) ground beef, 80-85% lean
04 -
1 packet (1 oz or 28 g) taco seasoning
05 -
1 can (10 oz or 283 g) Rotel diced tomatoes and green chiles, undrained
06 -
1/4 cup (60 ml) water
07 -
6 oz (170 g) Velveeta, cubed
08 -
1 cup (115 g) shredded cheddar cheese
For serving
09 -
8 small flour tortillas, warmed
10 -
2 cups (95 g) shredded iceberg lettuce
11 -
1/2 cup (120 g) sour cream
12 -
1/4 cup chopped fresh cilantro
13 -
1 lime, cut into wedges
14 -
Pickled jalapenos or salsa, optional
# Instructions:
01 -
Warm the tortillas in a dry skillet for 15-20 seconds per side, or wrap them in foil and heat in a 300°F oven while you cook the filling.
02 -
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes, then add the ground beef and cook for 5-7 minutes until browned and crumbled. Drain excess grease.
03 -
Stir in the taco seasoning, Rotel with its juices, and water. Reduce the heat to medium and simmer for 4-5 minutes until the liquid reduces slightly.
04 -
Lower the heat. Stir in the Velveeta until smooth, then add the cheddar a handful at a time until melted and creamy. If the filling gets too thick, stir in 1-2 tablespoons water.
05 -
Spoon the cheesy beef into warm tortillas. Top with lettuce, sour cream, cilantro, lime juice, and any optional jalapenos or salsa. Serve right away.
# Good to know:
01 -
Serve immediately so the tortillas stay soft and the filling stays creamy.
02 -
The beef filling can be made up to 2 days ahead and reheated gently.
03 -
Use mild Rotel for less heat or hot Rotel for a spicier taco.