Quick and Delicious Easy Rotel Tacos (Print version)
Creamy Rotel tacos with ground beef and melted cheese ready in 25 minutes for a fast weeknight dinner.
# Ingredients:
For the filling
01 -
1 tablespoon olive oil
02 -
1 small onion, finely chopped
03 -
1 lb (450 g) ground sirloin or lean ground beef
04 -
2 tablespoons low-sodium taco seasoning
05 -
8 oz (225 g) processed American cheese (such as Velveeta), cubed
06 -
1 (10 oz) can diced tomatoes with green chiles (such as RO*TEL), undrained
For serving
07 -
8 crunchy taco shells
08 -
2 cups shredded iceberg lettuce
09 -
Toppings of choice: diced tomato, sour cream, hot sauce (optional)
# Instructions:
01 -
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 1 minute, stirring, until it begins to soften.
02 -
Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, 5 to 7 minutes. Drain excess fat if needed.
03 -
Sprinkle in the taco seasoning and stir constantly for 1 minute so the spices toast in the hot fat.
04 -
Add the cheese cubes and the undrained Rotel tomatoes. Reduce the heat to medium-low and stir until the cheese is fully melted and the mixture is creamy. Simmer for 3 minutes to thicken slightly, then remove from heat.
05 -
Spoon the warm filling into taco shells and top with shredded lettuce and your favorite toppings. Serve immediately while the shells are crisp.
# Good to know:
01 -
Best served immediately while the shells are still crunchy.
02 -
For extra flavor, warm the taco shells in a 350°F oven for 3-5 minutes before filling.