Description
Tasty cheesy tacos made with ground beef, Rotel tomatoes & melted cheese — a fun twist for Taco Tuesday
Ingredients
- 1 lb ground beef (≈ 450 g)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 packet taco seasoning (or ≈ 2 Tbsp homemade mix)
- 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)
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté 1–2 minutes until softened.
- Add the ground beef, breaking it up, and cook until browned and cooked through (5–8 min). Drain excess fat if needed.
- Stir in the taco seasoning; cook for about 1 minute to release flavors.
- Reduce heat to medium‑low. Add the Rotel (undrained) and cheese cubes. Stir constantly until cheese melts and mixture is smooth and creamy.
- Warm the taco shells according to package instructions.
- Fill each shell: first layer shredded lettuce, then the cheesy beef filling, then optional toppings (tomato, sour cream, hot sauce).
- Serve immediately — tacos are best eaten while the shells are crisp and the cheese is melty.
Notes
- You can use lean ground turkey or chicken instead of beef.
- If you prefer less spice, use mild Rotel or drain some of the juice.
- Assemble just before serving so shells don’t get soggy.
- Leftover filling stores well in the fridge; reheat gently before using.
- For a slow-cooker version: cook beef, then combine with cheese, Rotel & seasoning and let on low for 3–4 hours. :contentReference[oaicite:0]{index=0}
Nutrition
- Serving Size: 1 taco
- Calories: 473
- Sugar: 4 g
- Sodium: 1282 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: –
- Trans Fat: –
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 101 mg
