Cheesy Rotel Tacos Fiesta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450g ground beef
02 -
15 ml olive oil
03 -
1 medium onion, diced
04 -
1 packet taco seasoning (28g)
05 -
60g butter
06 -
30g all-purpose flour
07 -
480 ml milk
08 -
2 (280g) cans Rotel diced tomatoes & green chilies, undrained
09 -
240g shredded cheddar cheese
10 -
60g sour cream
11 -
Hot sauce, to taste
12 -
12 nacho cheese taco shells
13 -
Spanish rice, for serving (optional)
# Instructions:
01 -
Heat 15 ml olive oil in a large pot over medium heat. Add diced onion; cook for 5-7 minutes, stirring until softened and translucent.
02 -
Incorporate 450g ground beef with the sautéed onions and taco seasoning. Break apart the beef and cook for 10-12 minutes until thoroughly browned. Transfer the cooked beef mixture to a separate bowl, reserving drippings in the pot.
03 -
Melt 60g butter in the reserved drippings over medium-low heat. Whisk in 30g all-purpose flour for 2 minutes to create a roux. Gradually add 480 ml milk, whisking continuously to prevent lumps, until the mixture thickens slightly (approximately 3 minutes). Stir in 2 (280g) cans of undrained Rotel tomatoes and green chilies. Incorporate 240g shredded cheddar cheese until melted and smooth. Finish by stirring in 60g sour cream, hot sauce to taste, and a pinch of taco seasoning until well combined.
04 -
Return the browned beef and onion mixture to the cheese sauce. Stir thoroughly to combine. Simmer uncovered on low heat for 10 minutes, stirring occasionally, allowing the mixture to thicken.
05 -
Arrange 12 nacho cheese taco shells on a baking tray. Bake at 175°C (350°F) for 5 minutes until crisp.
06 -
Fill each crisped taco shell with a generous portion of the cheesy beef mixture. Serve immediately, accompanied by Spanish rice (optional) or preferred garnishes.
# Notes:
01 -
The cheesy beef filling can be prepared up to 4 days in advance and stored under refrigeration. Reheat gently prior to serving.
02 -
For future use, cool the filling completely, then transfer to a freezer-safe bag, flatten, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
03 -
Adjust the level of spice by modifying the amount of hot sauce and the variety of Rotel tomatoes (original or spicy).
04 -
Experiment with different cheeses such as Monterey Jack or Pepper Jack for varied flavor profiles.
05 -
To make gluten-free, substitute rice flour for the roux and utilize gluten-free taco shells.
06 -
Ground turkey or chicken can be used as alternatives to ground beef.
07 -
Enhance serving with a topping bar featuring options like diced avocado, sliced jalapeños, shredded lettuce, and fresh cilantro.