Cheesy Rotel Beef Tacos
Creamy, juicy, and loaded with melty cheddar, these Cheesy Rotel Beef Tacos are comfort food at its finest.
Servings: 12 tacos
Equipment
- Large Pot
- Baking Sheet
Ingredients
Ingredients
- 3 pounds Ground Beef Raw
- 1-2 tablespoons Olive Oil For sautéing
- 1 medium Onion Diced (about 1 cup)
- 2-3 tablespoons Taco Seasoning Or to taste
- 2 tablespoons Butter Unsalted, melted
- 1/3 cup All-Purpose Flour Measured and ready
- 2.5 cups Milk Whole or 2% for best creaminess
- 2 cans Rotel 10 oz each, undrained (tomatoes and green chiles)
- 2 blocks Cheddar Cheese Freshly shredded (about 4 cups shredded)
- 1/3 cup Sour Cream Room temperature
- Hot Sauce To taste
- 12-16 shells Nacho Cheese-Flavored Hard Taco Shells Enough for serving
- Spanish Rice Optional, for serving
Instructions
- Heat 1–2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes, until softened and translucent. Add the ground beef and sprinkle with taco seasoning. Cook, breaking up the meat with a spoon, until browned throughout and no pink remains, about 8–10 minutes. Use a slotted spoon to remove the beef and onions to a bowl, leaving about 2 tablespoons of drippings in the pot.
- In the same pot over medium heat, add 2 tablespoons butter and melt. Whisk in 1/3 cup all-purpose flour and cook, whisking constantly, for 1–2 minutes to make a roux. Slowly pour in 2 1/2 cups milk, whisking until smooth and bubbly. Stir in both cans of Rotel (undrained). Gradually add the shredded cheddar cheese, stirring until melted and smooth. Mix in 1/3 cup sour cream and add hot sauce to taste. Adjust salt and pepper if needed.
- Return the cooked beef and onions to the pot with the cheese sauce. Stir to combine and simmer gently over low heat for 10 minutes so the flavors meld and the sauce thickens to a scoopable consistency.
- Preheat oven to 350°F (175°C). Place the nacho cheese–flavored hard taco shells on a baking sheet and warm for 5 minutes, or follow package instructions.
- Spoon the cheesy beef mixture into each warmed taco shell. Top as desired and serve hot with Spanish rice if using.
Notes
Use freshly shredded cheddar from blocks for the smoothest melt; pre-shredded cheese can be coated with starch and won’t melt as creamy. If sauce is too thick, whisk in a splash of milk until you reach desired consistency.