Cheesy Rotel Beef Tacos

Why You’ll Love This Recipe

I love how indulgent and flavorful these tacos are. The creamy homemade Rotel cheese sauce is so much better than anything from a jar, and it coats the seasoned beef perfectly. It’s a great way to elevate ground beef tacos into something crave-worthy. Plus, the nacho-flavored taco shells add an extra punch of flavor and crunch that ties everything together. They’re hearty, cheesy, and seriously addictive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Beef Filling:

• 3 pounds ground beef

• 1 to 2 tablespoons olive oil

• 1 medium onion, diced

• Taco seasoning, divided use

For the Cheesy Rotel Sauce:

• 2 tablespoons butter

• 1/3 cup all-purpose flour

• 2½ cups whole milk

• 2 (10 oz) cans Rotel diced tomatoes and green chilies, undrained

• 2 (8 oz) blocks cheddar cheese, freshly shredded

• 1/3 cup sour cream

• Several dashes of hot sauce, to taste

For Assembly:

• Nacho cheese flavored hard taco shells

• Spanish rice, for serving (optional)

Directions

1. I warm olive oil in a large pot over medium heat, then sauté the diced onion until softened. I add the ground beef and a generous shake of taco seasoning, cooking it through while breaking it up with a spoon. Once browned, I remove the beef and onions, reserving a bit of the pan drippings for extra flavor.

2. In the same pot, I melt the butter and whisk in the flour to make a light roux. I let it cook for 1–2 minutes, then gradually whisk in the milk until the mixture starts to thicken.

3. I stir in the undrained Rotel tomatoes and green chilies, then add the shredded cheddar. I keep stirring until the cheese melts completely and the sauce is smooth and creamy.

4. I mix in the sour cream, several dashes of hot sauce, and a bit more taco seasoning. This gives the cheese sauce a tangy, zesty finish.

5. I return the cooked beef and onions to the pot, stirring until the meat is coated in the cheesy sauce. I let it simmer on low for 10 minutes so it thickens up and all the flavors meld together.

6. Meanwhile, I arrange the taco shells on a baking sheet and warm them in a 350°F oven for about 5 minutes. This crisps them up and makes them perfect for filling.

7. I generously fill each shell with the cheesy beef mixture, letting it overflow a little—because more is better. I serve them hot with a side of Spanish rice if I’m feeling extra.

Servings and Timing

This recipe makes 10 to 12 tacos, serving about 10 people.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

• Make it spicy: I use hot Rotel, add jalapeños, or stir in a bit of cayenne for a spicy kick.

• Add veggies: I sometimes stir in black beans, corn, or chopped bell peppers to stretch the filling.

• Swap the meat: Ground turkey or chicken works just as well if I want something a little leaner.

• Use flour tortillas: When I want soft tacos instead, I use small flour tortillas and fold them burrito-style.

• Top it off: I sometimes add shredded lettuce, diced tomatoes, or a drizzle of extra hot sauce for a fresh finish.

Storage/Reheating

I store leftover filling in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop over low heat or in the microwave.

If I want to freeze the filling, I let it cool completely, transfer it to a freezer-safe bag, and freeze for up to 2 months. I thaw it overnight in the fridge and reheat gently before serving.

I don’t recommend storing assembled tacos, as the shells can get soggy. I always fill the shells right before serving for the best texture.

FAQs

Can I make the cheese sauce ahead of time?

Yes, I’ve made the sauce and stored it in the fridge for up to 2 days. I reheat it slowly and stir in a splash of milk to loosen it up before mixing it with the beef.

What’s the best cheese to use?

I always shred my own cheddar from a block—it melts smoother and gives the best creamy texture. Pre-shredded cheese can be grainy because of added anti-caking agents.

Are these tacos very spicy?

They’re mild unless I add extra hot sauce or use spicy Rotel. I adjust the heat to taste, so they work for both kids and spice-lovers.

Can I use Velveeta or processed cheese?

If I’m in a pinch, I’ve used Velveeta for a smoother, meltier texture, but I prefer real cheddar for the flavor and richness.

Can I turn this into a nacho dish?

Absolutely. I pour the cheesy beef mixture over a tray of tortilla chips, sprinkle with extra cheese, and bake until bubbly. It makes amazing cheesy nachos.

Conclusion

These cheesy Rotel beef tacos are pure comfort food—bold, creamy, and packed with Tex-Mex flavor. From the rich cheese sauce to the zesty beef and crunchy shells, every bite delivers. Whether I’m making a weeknight dinner or feeding a hungry crowd, these tacos always bring the flavor and fun to the table.