Credit: Chef Taling
Cheesy Rotel Tacos for Taco Tuesday 🌮🌮🌮
Ingredients:
• 3 lbs ground beef
• 1–2 tbsp olive oil (for sautéing)
• 1 medium onion, diced
• Taco seasoning (for both beef and sauce)
• 2 tbsp butter
• 1/3 cup all-purpose flour
• 2½ cups milk
• 2 small cans Rotel (diced tomatoes & green chilies, undrained)
• 2 blocks cheddar cheese, freshly shredded (avoid pre-shredded- use 2 small blocks of cheddar)
• 1/3 cup sour cream
• A few dashes of hot sauce, to taste
• Nacho cheese flavored hard taco shells
• Optional: Spanish rice for serving
Instructions:
1. Cook the Beef:
â—¦ Heat olive oil in a large pot over medium heat.
◦ Add diced onions and sauté until just softened.
â—¦ Add ground beef and a good amount of taco seasoning. Cook, breaking it up, until browned and fully cooked. Remove the beef and onions from the pot, leaving a bit of the drippings behind.
2. Make the Cheesy Rotel Sauce:
◦ In the same pot, melt butter. Sprinkle in flour and whisk for 1–2 minutes to form a light roux.
â—¦ Gradually pour in the milk, whisking until smooth and slightly thickened.
â—¦ Add both cans of Rotel (with their juices), then stir in freshly shredded cheddar cheese. Keep stirring until the cheese is completely melted and the sauce is velvety.
â—¦ Mix in sour cream, hot sauce, and a pinch more taco seasoning to taste. Stir well.
3. Combine the Beef & Cheese Sauce:
â—¦ Return the cooked ground beef and onions to the cheese sauce.
â—¦ Stir everything together and let simmer on low for about 10 minutes, until extra thick and creamy.
4. Prep the Taco Shells:
◦ While the beef mixture simmers, arrange nacho cheese taco shells on a baking sheet and warm them in a 350°F oven for about 5 minutes to crisp up.
5. Assemble and Serve:
â—¦ Generously fill each crispy taco shell with the cheesy Rotel beef mixture, letting it spill out a little just like in the photo!
â—¦ Serve hot, with Spanish rice on the side if you want a full meal.
Servings: 8–10
Prep Time: 10 minutes
Cook Time: 30 minutes
Rotel, a popular canned product of diced tomatoes and green chilies, is a key ingredient in making authentic cheesy Rotel tacos. Its combination of tangy tomatoes and mild heat from the green chilies adds a unique flavor that distinguishes these tacos from standard taco recipes. When making the cheese sauce, freshly shredded cheddar cheese is highly recommended over pre-shredded to ensure smooth melting and a rich texture. The preparation of the roux using butter and flour followed by gradual milk incorporation is essential to creating a creamy base for the cheese sauce, resulting in a velvety texture. To elevate your taco experience, using nacho cheese flavored hard taco shells enhances the cheesy taste profile, providing both crunch and flavor. Additionally, the inclusion of sour cream and a few dashes of hot sauce adds a pleasant tanginess and subtle heat to balance the richness of the cheese sauce. For those wanting a fuller meal, pairing the tacos with Spanish rice makes an excellent side that complements the spices and flavors. For best results, cook the ground beef with diced onions and taco seasoning thoroughly to infuse the meat with savory flavors before mixing it with the cheese sauce. Simmering the combined beef and sauce on low heat allows flavors to meld and thickens the mixture to an ideal consistency for filling the taco shells. This recipe serves 8 to 10 people, making it perfect for family dinners or gatherings. With a total prep time of 10 minutes and cook time of 30 minutes, it's a convenient and delicious option for Taco Tuesday or any casual occasion. Incorporating Rotel and fresh cheddar cheese into your tacos provides an authentic Tex-Mex taste beloved by many, making these cheesy Rotel tacos a crowd-pleaser with rich, creamy, and spicy flavors.