Cheesy Rotel Beef Tacos (Print version)
Saucy ground beef tacos with Rotel tomatoes, melted cheese, and crunchy shells for a fast queso-style dinner.
# Ingredients:
For the cheesy beef filling
01 -
1 tablespoon olive oil
02 -
1/2 medium yellow onion, finely diced
03 -
1 lb (450 g) ground beef, 85% lean
04 -
1 packet (1 oz / 28 g) taco seasoning, or 3 tablespoons homemade taco seasoning
05 -
1/3 cup (80 ml) water
06 -
1 can (10 oz / 283 g) Rotel diced tomatoes with green chiles, undrained
07 -
8 oz (225 g) Velveeta, cubed
08 -
1 cup (115 g) freshly shredded sharp cheddar cheese
09 -
1-2 tablespoons milk, only if needed to loosen
10 -
Salt and black pepper, to taste
For serving
11 -
8 crunchy corn taco shells
12 -
2 cups shredded lettuce
13 -
1/2 cup (120 g) sour cream
14 -
1/4 cup chopped cilantro
15 -
1 lime, cut into wedges
16 -
Pickled jalapenos or diced tomatoes, optional
# Instructions:
01 -
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes, until softened and lightly glossy.
02 -
Add the ground beef and break it into small crumbles. Cook for 6-8 minutes, until no pink remains and the beef reaches 160°F. Drain excess grease.
03 -
Stir in the taco seasoning, water, and undrained Rotel. Simmer for 3-4 minutes, stirring often, until the liquid reduces slightly.
04 -
Reduce the heat to low. Stir in the cubed Velveeta until smooth, then add the shredded cheddar and stir until melted. Add a splash of milk only if the filling is too thick.
05 -
Place the taco shells on a baking sheet and warm in a 350°F oven for 4-5 minutes, until crisp and fragrant.
06 -
Spoon the cheesy beef filling into the warm shells. Top with lettuce, sour cream, cilantro, lime, and any optional toppings. Serve immediately.
# Good to know:
01 -
Best served right after assembling so the shells stay crisp.
02 -
Keep the filling warm over very low heat for taco night or game day serving.
03 -
Reheat leftovers gently with a splash of milk to bring back the creamy texture.