Taco Tuesday is a weekly highlight, and while I love a classic taco, sometimes you just need to kick things up a notch. These Cheesy Rotel Tacos are my absolute favorite way to do it. They take everything you love about a beef taco and combine it with a velvety, spicy, and incredibly cheesy Rotel sauce. The result is a messy, indulgent, and absolutely unforgettable taco that will have everyone reaching for seconds. This is the kind of recipe that makes you feel like a genius and a kid at the same time.
Why I Love This Recipe
What makes these tacos so special is the glorious cheese sauce. It’s not just a sprinkle of cheese on top; it’s a luscious, creamy, and flavorful sauce that blankets every bit of the seasoned ground beef. The Rotel (diced tomatoes and green chilies) adds a perfect level of heat and a tangy kick that cuts through the richness of the cheese. I love using freshly shredded cheddar for that smooth, melty texture you just can’t get from the pre-shredded stuff. Serving this savory, creamy, and spicy beef mixture in a crispy, nacho-cheese-flavored taco shell is a pure stroke of genius. It’s a fun and delicious mashup that’s perfect for feeding a crowd or just a hungry family.
Ingredients
(Serves 8-10, depending on taco size)
- 3 lbs ground beef
- 1–2 tablespoons olive oil (for sautéing)
- 1 medium onion, diced
- Taco seasoning (for both beef and sauce, about 3-4 tablespoons total)
- 2 tablespoons butter
- 1/3 cup all-purpose flour
- 2 1/2 cups milk
- 2 small cans Rotel (diced tomatoes & green chilies, undrained)
- 2 blocks cheddar cheese, freshly shredded
- 1/3 cup sour cream
- A few dashes of hot sauce, to taste
- Nacho cheese flavored hard taco shells
- Optional for serving: Spanish rice
Swaps and Notes
- Cheese: Freshly shredded cheddar is a non-negotiable for that smooth, velvety sauce. Pre-shredded cheese is coated in an anti-caking agent that prevents it from melting properly. You can also use a combination of cheddar and Monterey Jack cheese.
- Meat: While ground beef is classic, you can use ground turkey or chicken for a lighter version.
- Rotel: If you prefer less heat, you can use a “mild” version of Rotel. If you want it spicier, you can use a “hot” version or add more hot sauce.
- Taco Shells: You can use soft flour tortillas instead of hard shells. Just warm them up in a dry pan for a minute or two to make them pliable.
Step-by-Step Instructions
- Cook the Beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add the ground beef and a generous amount of taco seasoning. Cook, breaking up the beef with a spatula, until it is browned and cooked through. Drain any excess fat, then remove the cooked beef and onions from the pot and set them aside, leaving a little of the drippings behind for flavor.
- Make the Cheesy Rotel Sauce: In the same pot, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1-2 minutes to form a light roux. Gradually pour in the milk, whisking continuously until the mixture is smooth and slightly thickened.
- Add the Cheese: Add both cans of undrained Rotel to the pot, then stir in your freshly shredded cheddar cheese. Continue stirring until the cheese is completely melted and the sauce is velvety and smooth.
- Finish the Sauce: Mix in the sour cream, a few dashes of hot sauce, and a pinch more taco seasoning to taste. Stir everything together until well-combined.
- Combine the Beef & Sauce: Return the cooked ground beef and onions to the cheesy Rotel sauce. Stir everything together and let it simmer on low for about 10 minutes, allowing the mixture to thicken and for the flavors to deepen.
- Prep the Taco Shells: While the beef mixture is simmering, preheat your oven to 350°F (175°C). Arrange the nacho cheese taco shells on a baking sheet and warm them in the oven for about 5 minutes to make them extra crisp.
- Assemble and Serve: Generously fill each warm taco shell with the cheesy Rotel beef mixture. Serve hot, and don’t be afraid to let a little of that cheesy goodness spill out. Serve with Spanish rice on the side for a complete meal.
Tips for Success
- Freshly Shredded Cheese: I can’t stress this enough. Using cheese from a block and shredding it yourself is the secret to a smooth, non-grainy sauce.
- Season the Beef Well: The taco seasoning on the beef is what gives it that classic taco flavor.
- Warm the Shells: Warming the taco shells makes them crispy and delicious and prevents them from breaking as you fill them.
Serving Suggestions and Pairings
These tacos are a meal in themselves, but they pair perfectly with a side of my favorite Spanish rice. They would also be great with a side of black beans or a simple green salad to balance out the richness. For a beverage, a cold Mexican lager or a tangy margarita would be a perfect complement.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 550 kcal
- Protein: Approx. 35g
- Fat: Approx. 35g
- Carbohydrates: Approx. 25g
Storage and Leftover Tips
The cheesy beef mixture is fantastic for leftovers! You can store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat. It’s also great for using in other dishes, like nachos or a simple quesadilla. The taco shells, however, are best used fresh.
More Recipes You Will Love
If you love a good, hearty Mexican-inspired meal, you’ll love these other recipes from my kitchen:
- This Mexican Chicken and Rice Casserole is a lifesaver for a quick weeknight dinner.
- These Sheet Pan Quesadillas are my favorite way to feed a crowd without any fuss.
- This Walking Taco Bar is another great idea for a party or family dinner.
- For a cheesy, savory dip, this Crockpot Nacho Dip is guaranteed to disappear in minutes.
- And for a cozy, crowd-pleasing dinner, these Chicken Enchiladas are a true go-to.
Final Thoughts
These Cheesy Rotel Tacos are a fun, flavorful, and wonderfully messy twist on a classic. It’s the perfect recipe to turn an ordinary Taco Tuesday into a memorable one.
Give them a try and let me know in the comments below if you added any extra toppings! Happy cooking!
My Favorite Cheesy Rotel Tacos for the Ultimate Taco Tuesday
Ingredients
- 3 cups all-purpose flour
- 3 cups sour cream
- 1 pound ground beef
- 1 can (10 oz) Rotel diced tomatoes and green chilies
- 1 cup shredded cheddar cheese
- 1 tablespoon taco seasoning
- Salt to taste
- Taco shells or tortillas
- Chopped lettuce for garnish
- Diced tomatoes for garnish
- Sour cream for topping
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked, breaking it up with a spatula.
- Add the taco seasoning and Rotel tomatoes to the skillet. Stir well and simmer for 5 minutes.
- In a separate bowl, mix the sour cream with half of the shredded cheddar cheese.
- Warm the taco shells or tortillas according to package instructions.
- To assemble the tacos, add a generous spoonful of the beef mixture to each shell.
- Top with the cheesy sour cream mixture, lettuce, diced tomatoes, and remaining cheddar cheese.
- Serve immediately and enjoy your cheesy Rotel tacos!
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