These are cheesy Rotel tacos, the kind I make when I want something messy and filling. Ground beef cooked down with Rotel tomatoes, tucked into crunchy shells, then hit with warm cheese sauce. They’re heavy, salty, and straight to the point. If you search for Rotel tacos or cheesy ground beef tacos, this is that exact setup. Nothing fancy, just tacos that drip a little when you pick them up.
I usually make these on a regular weeknight. Everything cooks in one pan. The cheese goes on last. Eat them right away while the shells are still crisp.
Ingredients
- 1 lb ground beef (80/20 works best)
- 1 can Rotel tomatoes with green chilies, undrained
- 1 packet taco seasoning
- Crunchy taco shells
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup heavy cream or milk
- Diced tomatoes
- Chopped onion
- Fresh cilantro
Preparation / How to Make It
I browned the ground beef in a skillet over medium heat. Broke it up small. Cooked until no pink was left. Drained off most of the grease.
Added the Rotel tomatoes and taco seasoning. Stirred it all together. Let it simmer until thick and not watery. Tasted it. Adjusted nothing.
In a small pan, I warmed the cream and added the shredded cheese. Stirred until it melted and looked smooth. Didn’t boil it. Just warm enough to pour.
Filled the taco shells with the beef mixture. Drizzled the cheese sauce over the top. Didn’t try to be neat.
Finished with diced tomatoes, onion, and cilantro. Served immediately. Crunchy shells, spicy beef, and melted cheese everywhere.
