Description
These crispy nacho shells are filled with creamy Rotel beef and melty cheddar for a bold, Tex-Mex taco night everyone will crave.
Ingredients
→ For the Beef Filling:
3 pounds ground beef
1–2 tablespoons olive oil
1 medium onion, diced
Taco seasoning, divided
→ For the Cheesy Rotel Sauce:
2 tablespoons butter
⅓ cup all-purpose flour
2½ cups whole milk
2 cans (10 oz each) Rotel diced tomatoes and green chilies, undrained
2 (8 oz) blocks cheddar cheese, freshly shredded
⅓ cup sour cream
Several dashes of hot sauce, to taste
→ For Assembly:
Nacho cheese flavored hard taco shells
Spanish rice, for serving (optional)
Instructions
In a large pot over medium heat, warm olive oil and sauté diced onions until softened.
Add ground beef and a generous amount of taco seasoning. Brown the beef, breaking it up. Remove cooked beef and onions, reserving some drippings in the pot.
In the same pot, melt butter and whisk in flour. Cook 1–2 minutes to form a roux.
Gradually whisk in milk until slightly thickened. Add Rotel tomatoes and chilies (undrained).
Stir in shredded cheddar until melted and smooth.
Add sour cream, hot sauce, and extra taco seasoning. Stir to combine.
Return the beef and onions to the pot. Mix well and simmer on low for 10 minutes until creamy and thick.
Preheat oven to 350°F. Arrange taco shells on a baking sheet and warm for about 5 minutes.
Fill warm taco shells generously with the cheesy beef mixture. Serve immediately, optionally with Spanish rice.
Notes
Use freshly shredded cheese from blocks for best melting.
Adjust hot sauce to your preferred spice level.
Leftover filling can be used in nachos or over rice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop, Baking
- Cuisine: Tex-Mex
