Cheesy Rotel Beef Tacos

Ingredients:

3 pounds ground beef

1–2 tablespoons olive oil (for sautéing)

1 medium onion, diced

Taco seasoning (for both beef and sauce)

2 tablespoons butter

⅓ cup all-purpose flour

2½ cups milk

2 cans (10 oz each) Rotel (diced tomatoes with green chilies, undrained)

2 blocks cheddar cheese, freshly shredded (avoid pre-shredded cheese for best melt)

⅓ cup sour cream

A few dashes of hot sauce, to taste

Nacho cheese–flavored hard taco shells

Optional: Spanish rice, for serving on the side

Instructions:

Heat olive oil in a large pot over medium heat.

Add the diced onion and sauté until softened and translucent.

Add the ground beef and season generously with taco seasoning. Cook until browned, breaking it up into crumbles as it cooks.

Once fully cooked, remove the beef and onions from the pot, leaving a bit of the drippings behind for flavor.

In the same pot, melt the butter over medium heat.

Whisk in the flour and cook for 1–2 minutes to create a light roux.

Slowly pour in the milk, whisking continuously until smooth and slightly thickened.

Stir in both cans of Rotel (including the liquid).

Gradually add the shredded cheddar cheese, stirring until fully melted and the sauce becomes creamy.

Mix in the sour cream, a few dashes of hot sauce, and a bit more taco seasoning. Adjust to taste.

Return the cooked beef and onions to the pot with the cheese sauce.

Stir well to fully combine. Let the mixture simmer over low heat for about 10 minutes, until thick and creamy.

Preheat your oven to 350°F (175°C).

Arrange the taco shells on a baking sheet and warm them for about 5 minutes to get them nice and crispy.

Spoon the cheesy beef mixture generously into each taco shell.

Let it slightly overflow for that indulgent, cheesy look.

Serve hot with a side of Spanish rice if desired.

Yields: 8–10 servings

Prep Time: 10 minutes

Cook Time: 30 minutes