Cheesy Rotel Tacos Tuesday (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 lbs ground beef
02 -
1–2 tbsp olive oil
03 -
1 medium onion, diced
04 -
Taco seasoning
→ Cheese Sauce
05 -
2 tbsp butter
06 -
1/3 cup all-purpose flour
07 -
2½ cups milk
08 -
2 small cans Rotel (diced tomatoes & green chilies, undrained)
09 -
2 blocks cheddar cheese, freshly shredded
10 -
1/3 cup sour cream
11 -
A few dashes of hot sauce
→ Taco Shells
12 -
Nacho cheese flavored hard taco shells
→ Optional Sides
13 -
Spanish rice
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add diced onions and sauté until softened. Add ground beef and taco seasoning, then cook, breaking it up, until browned and fully cooked. Remove the beef and onions from the pot, leaving some drippings behind.
02 -
In the same pot, melt butter. Sprinkle in flour and whisk for 1–2 minutes until a roux forms. Gradually pour in milk, whisking until smooth and slightly thickened. Add Rotel (with juices) and stir in freshly shredded cheddar cheese until melted and velvety. Mix in sour cream, hot sauce, and a pinch of taco seasoning. Stir well.
03 -
Return the cooked beef and onions to the cheese sauce. Stir together and let simmer on low heat for 10 minutes, until thick and creamy.
04 -
Arrange taco shells on a baking sheet and warm them in a 350°F oven for 5 minutes to crisp up.
05 -
Fill each taco shell generously with the cheesy Rotel beef mixture. Serve hot, with Spanish rice on the side if desired.