Cheesy Rotel Tacos

by
1. Cook the Beef:
◦ Heat olive oil in a large pot over medium heat.
◦ Add diced onions and sauté until just softened.
◦ 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.
◦ Gradually pour in the milk, whisking until smooth and slightly thickened.
◦ 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.
◦ Mix in sour cream, hot sauce, and a pinch more taco seasoning to taste. Stir well.
3. Combine the Beef & Cheese Sauce:
◦ Return the cooked ground beef and onions to the cheese sauce.
◦ Stir everything together and let it 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:
◦ Generously fill each crispy taco shell with the cheesy Rotel beef mixture, letting it spill out a little just like in the photo!
◦ 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

Leave a Comment