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Rotel Tacos

Rotel Tacos combine seasoned beef with a creamy, spicy cheese sauce made with Rotel tomatoes and cheddar. Perfect for taco night, parties, or weeknight dinners.
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Prep Time 5 minutes
Cook Time 44 minutes
Total Time 49 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the Beef Filling:
  • 3 lbs ground beef lean or regular
  • 1 –2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • Taco seasoning to taste (used in both beef and sauce)
For the Cheesy Rotel Sauce:
  • 2 tbsp unsalted butter
  • ⅓ cup all-purpose flour
  • 2½ cups whole milk or milk of choice
  • 2 10 oz cans Rotel tomatoes with green chilies (undrained)
  • 16 oz sharp cheddar cheese freshly shredded
  • ⅓ cup sour cream
  • Hot sauce a few dashes (optional)
  • Extra taco seasoning to taste
For Serving:
  • Nacho cheese–flavored hard taco shells or your favorite variety
  • Optional: Spanish rice chopped cilantro, avocado, jalapeños, lime wedges

Method
 

Cook the Beef:
  1. Heat oil in a large pot over medium heat.
  2. Add diced onions, sauté 2–3 minutes.
  3. Add ground beef, season with taco seasoning, and cook until browned. Remove from pot and set aside.
Make the Cheesy Rotel Sauce:
  1. In the same pot, melt butter. Add flour and whisk for 1–2 minutes to form a roux.
  2. Slowly add milk, whisking until smooth.
  3. Stir in Rotel (with juices) and bring to a light simmer.
  4. Add cheese gradually, stirring until melted and creamy.
  5. Stir in sour cream, hot sauce (optional), and taco seasoning. Mix well.
Combine & Simmer:
  1. Return beef and onions to the sauce. Stir well.
  2. Simmer on low for 10 minutes, stirring occasionally, until thick and rich.
Warm the Taco Shells:
  1. While the beef simmers, preheat oven to 350°F.
  2. Place taco shells on a baking sheet and warm for 5 minutes.
Assemble & Serve:
  1. Spoon cheesy beef mixture into warm taco shells.
  2. Garnish with toppings of choice and serve immediately with Spanish rice or beans.

Notes

Always use freshly shredded cheese for the smoothest sauce.
Don’t drain the Rotel—the juices add flavor and help with texture.
Simmer, don’t boil, once everything’s combined to prevent sauce from breaking.
Warm shells right before serving to avoid sogginess.