These cheesy Rotel tacos are a delicious twist on traditional beef tacos. Made with seasoned ground beef, creamy melted cheese, and zesty Rotel tomatoes, they’re an easy and fun option for Taco Tuesday — or any night I’m craving something bold and comforting. The melted Velveeta blends with the spicy tomatoes to create a rich, savory filling that takes these tacos to the next level.
Why You’ll Love This Recipe
I love how quick and satisfying these tacos are. In just 25 minutes, I get a full meal that’s packed with flavor and texture — from the creamy, cheesy beef mixture to the crunchy taco shells and fresh toppings. It’s also a flexible recipe; I can use ground turkey or chicken, tone down the spice, or even make a slow-cooked version. It’s family-friendly, crowd-pleasing, and perfect for weeknights when I want something easy but indulgent.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (10 oz) can Rotel diced tomatoes & green chiles, undrained
8 oz Velveeta (or other processed melting cheese), cut into cubes
8 crunchy taco shells (or soft tortillas, if preferred)
Shredded lettuce, diced tomato, sour cream, hot sauce (optional toppings)
Directions
I heat the olive oil in a skillet over medium heat and sauté the chopped onion for 1–2 minutes until softened.
Then I add the ground beef, breaking it up as it cooks, and brown it fully (about 5–8 minutes). If there’s excess fat, I drain it.
I stir in the taco seasoning and cook for another minute to bring out the flavor.
Reducing the heat to medium-low, I add the undrained Rotel and cheese cubes. I stir everything together until the cheese is fully melted and the mixture is smooth and creamy.
While that simmers, I warm up the taco shells according to the package instructions.
To assemble, I layer some shredded lettuce in each shell, spoon in the cheesy beef mixture, and top with whatever extras I like — diced tomato, sour cream, or hot sauce.
I serve them immediately while the shells are still crisp and the cheese is gooey.
Servings and timing
This recipe makes 8 tacos and takes about 25 minutes from start to finish — just 5 minutes of prep and 20 minutes of cooking. It’s perfect for serving 3 to 4 people, depending on how hungry we are and what sides I pair it with.
Variations
I sometimes swap ground beef for turkey or chicken for a lighter version.
For less heat, I choose mild Rotel or drain some of the liquid before adding it.
When I want to save time before a party, I prepare the filling in a slow cooker: just cook the beef first, then combine with cheese, Rotel, and seasoning and cook on low for 3–4 hours.
I’ve also tried it with soft tortillas for a more burrito-style feel — still delicious.
For a crunchier top, I’ve spooned the filling into open-faced taco shells, topped with extra cheese, and broiled them briefly.
Storage/Reheating
I store any leftover beef and cheese filling in an airtight container in the fridge for up to 3 days. When I want to reheat it, I warm it gently in a saucepan over low heat, stirring often until it’s smooth again. A splash of milk helps bring back that creamy texture if it thickens too much. I always assemble tacos fresh when I’m ready to eat — the shells get soggy if they sit too long.
FAQs
What is Rotel and can I substitute it?
Rotel is a brand of diced tomatoes mixed with green chiles. If I don’t have Rotel, I use canned diced tomatoes and add a bit of chopped green chiles or jalapeños to get a similar flavor.
Can I use shredded cheese instead of Velveeta?
Yes, I can use shredded cheese, but I make sure it’s a good melting cheese like cheddar or Monterey Jack. Velveeta gives the smoothest result, but others work with a bit more stirring and maybe a splash of milk.
How do I make it less spicy?
I use mild Rotel or drain some of the juice before adding it to the pan. Skipping the hot sauce topping also helps keep it mild.
Can I make this ahead of time?
I can make the beef and cheese filling ahead of time and reheat it when I’m ready to serve. I just don’t assemble the tacos until the last minute to keep the shells crispy.
What sides go well with these tacos?
I like to serve these with Mexican rice, refried beans, or a simple corn salad. Chips and salsa or guacamole make a great starter too.
Conclusion
These cheesy Rotel tacos are one of my favorite quick dinners — hearty, flavorful, and incredibly easy to make. Whether I’m cooking for the family or hosting a casual get-together, they always hit the spot. With their gooey, savory filling and customizable toppings, they’re a guaranteed crowd-pleaser every time.
