Go Back
–+ servings

Cheesy Rotel Beef Tacos

No ratings yet
These Cheesy Rotel Beef Tacos are a warm and satisfying weeknight meal featuring savory ground beef, a creamy cheese sauce with tomatoes and chiles, all served in taco shells.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 560
Ingredients Method Nutrition Notes

Ingredients
  

For the beef filling
  • 3 pounds ground beef Use your preferred lean or regular ground beef for flavor and texture.
  • 1–2 tablespoons olive oil Used to sauté the onion.
  • 1 medium onion, diced Adds sweetness and depth when sautéed until translucent.
  • Taco seasoning, to taste Brings classic taco spices; add more or less depending on preference.
For the cheese sauce
  • 2 tablespoons butter For the roux, which builds the base of the cheese sauce.
  • 1/3 cup all-purpose flour Combined with butter to thicken the milk into a smooth sauce.
  • 2 1/2 cups milk Whole milk gives the richest result.
  • 2 cans (10 oz each) Rotel, undrained Adds tomatoes and diced chiles to the cheese sauce for added flavor.

Method
 

Preparation of beef
  1. In a large skillet, warm 1 to 2 tablespoons olive oil over medium heat. Add the diced onion and sauté until translucent, about 4 to 6 minutes.
  2. Add the ground beef to the skillet and brown it, breaking it up with a spoon as it cooks. Once cooked through, sprinkle taco seasoning to taste and mix thoroughly.
  3. Drain excess fat if desired.
Preparation of cheese sauce
  1. In a separate saucepan, melt 2 tablespoons butter over medium heat to form the start of a roux.
  2. Stir in 1/3 cup all-purpose flour and cook for 1 minute while stirring.
  3. Gradually whisk in 2 1/2 cups milk a little at a time, then continue to cook and whisk until the sauce thickens and is smooth, about 5 to 8 minutes.
  4. Stir in the undrained Rotel until combined and heated through. Taste and adjust seasoning if needed.
Assembly
  1. Spoon the seasoned beef mixture into taco shells and top each with a generous ladle of the cheesy Rotel sauce. Serve warm and enjoy.
  2. For a crispier taco shell, warm them in a dry skillet for 30 seconds per side before filling.

Nutrition

Serving: 1gCalories: 560kcal

Notes

Tips: Use medium heat when making the roux and whisk continuously to avoid lumps. Store cooled beef and sauce separately in airtight containers in the refrigerator for up to 4 days.

Tried this recipe?

Let us know how it was!