Cheesy Rotel Beef Tacos (Print Format)
Soft tortillas packed with creamy, cheesy beef and a mild spicy kick for a satisfying, hearty meal.
# Ingredients:
→ Meat and Base
01 -
1.13 kg ground beef (80/20 blend)
02 -
1 tablespoon olive oil
03 -
1 medium onion, finely diced
04 -
2 tablespoons taco seasoning, plus additional to taste
→ Sauce
05 -
2 tablespoons unsalted butter
06 -
3 tablespoons all-purpose flour
07 -
600 ml whole milk, room temperature
08 -
567 g canned diced tomatoes with green chilies, undrained
09 -
250 g cheddar cheese, freshly shredded
10 -
80 ml sour cream
11 -
Hot sauce, to taste (optional)
12 -
Salt, to taste
13 -
Black pepper, to taste
→ Assembly and Garnish
14 -
10 soft flour tortillas, warmed
15 -
Fresh tomatoes, diced
16 -
Fresh cilantro, chopped
# Steps:
01 -
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 3 minutes.
02 -
Add ground beef and taco seasoning. Cook until fully browned, breaking into small crumbles. Drain excess fat and set aside, leaving a light coating in the pan.
03 -
Melt butter in the same pan over medium heat. Whisk in flour and cook for 1 to 2 minutes until lightly golden and smooth.
04 -
Gradually pour in milk while whisking continuously until the mixture is smooth and begins to thicken.
05 -
Stir in diced tomatoes with green chilies. Reduce heat to low and gradually add shredded cheddar, stirring until fully melted and creamy.
06 -
Mix in sour cream and hot sauce if using. Season with salt, black pepper, and additional taco seasoning as desired.
07 -
Return cooked beef and onions to the sauce. Stir thoroughly to coat and simmer on low heat for 8 to 10 minutes until thick and cohesive.
08 -
Heat flour tortillas in a dry skillet or microwave until soft and pliable.
09 -
Spoon the cheesy beef mixture into each tortilla. Garnish with diced tomatoes and chopped cilantro, then serve immediately.
# Tips:
01 -
Use freshly shredded cheddar for a smoother sauce, as pre-shredded varieties may create a grainy texture.
02 -
Maintain low heat when melting cheese to prevent separation and ensure a silky consistency.
03 -
Adjust sauce thickness by adding warm milk to loosen or simmering longer to reduce.
04 -
Prepare the filling up to two days in advance and reheat gently with a splash of milk.
05 -
Store leftovers refrigerated for up to three days and reheat slowly to maintain creaminess.