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Cheesy Rotel Beef Tacos

Satisfy your cravings with these Cheesy Rotel Beef Tacos, featuring seasoned ground beef, zesty Rotel tomatoes, and melted Velveeta cheese, all in a crunchy nacho cheese taco shell. A quick and delicious weeknight meal ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 pounds ground beef Go lean or mix with a little chuck for extra flavor.
  • 1-2 tablespoons olive oil For sautéing the onion.
  • 1 medium onion, diced Adds sweet depth to the beef.
  • 1 packet taco seasoning Store-bought or homemade.
  • 1 can Rotel tomatoes (with green chilies) Undrained.
  • 1 pound Velveeta cheese, cubed Melts beautifully into a creamy sauce.
  • Nacho cheese–flavored hard taco shells The crunchy, cheesy MVP.
  • Fresh cilantro or sliced jalapeños (optional) For garnish.

Method
 

Cooking
  1. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for about 3–4 minutes, until soft and translucent.
  2. Add the ground beef to the skillet and cook until fully browned, breaking it up as it cooks. Drain excess grease if needed.
  3. Sprinkle in your taco seasoning and add about ¼ cup water. Stir to combine, then simmer for 2–3 minutes to let the flavors meld.
  4. Pour the undrained can of Rotel into the skillet. Stir to combine. Add the Velveeta cubes and reduce heat to low. Stir constantly until cheese is fully melted and the sauce is smooth, rich, and creamy.
  5. Spoon the cheesy beef mixture into the nacho cheese-flavored taco shells. Be generous — this filling is the star!
  6. Top with chopped cilantro, jalapeños, or even sour cream if you like. Serve immediately and devour while hot!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 36gProtein: 28gFat: 26gSaturated Fat: 10gSodium: 900mgFiber: 3gSugar: 3g

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave. You can freeze the filling (without the shells) for up to 2 months. Thaw overnight before reheating.

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