Cheesy Rotel Tacos

• 3 lbs ground beef

• 1–2 tbsp olive oil (for sautéing)

• 1 medium onion, diced

• Taco seasoning (for both beef and sauce)

• 2 tbsp butter

• 1/3 cup all-purpose flour

• 2½ cups milk

• 2 small cans Rotel (diced tomatoes & green chilies, undrained)

• 2 blocks cheddar cheese, freshly shredded (avoid pre-shredded)

• 1/3 cup sour cream

• A few dashes of hot sauce, to taste

• Nacho cheese flavored hard taco shells

• Optional: Spanish rice for serving

1. Cook the Beef:

◦ Heat olive oil in a large pot over medium heat.

◦ Add diced onions and sauté until just softened.

◦ Add ground beef and a good amount of taco seasoning. Cook, breaking it up, until browned and fully cooked. Remove the beef and onions from the pot, leaving a bit of the drippings behind.

2. Make the Cheesy Rotel Sauce:

◦ In the same pot, melt butter. Sprinkle in flour and whisk for 1–2 minutes to form a light roux.

◦ Gradually pour in the milk, whisking until smooth and slightly thickened.

◦ Add both cans of Rotel (with their juices), then stir in freshly shredded cheddar cheese. Keep stirring until the cheese is completely melted and the sauce is velvety.

◦ Mix in sour cream, hot sauce, and a pinch more taco seasoning to taste. Stir well.

3. Combine the Beef & Cheese Sauce:

◦ Return the cooked ground beef and onions to the cheese sauce.

◦ Stir everything together and let it simmer on low for about 10 minutes, until extra thick and creamy.

4. Prep the Taco Shells:

◦ While the beef mixture simmers, arrange nacho cheese taco shells on a baking sheet and warm them in a 350°F oven for about 5 minutes to crisp up.

5. Assemble and Serve:

◦ Generously fill each crispy taco shell with the cheesy Rotel beef mixture, letting it spill out a little just like in the photo!

◦ Serve hot, with Spanish rice on the side if you want a full meal.

Servings: 8–10

Prep Time: 10 minutes

Cook Time: 30 minutes