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Cheesy Rotel Beef Soft Tortilla Tacos

These comforting soft tortilla tacos feature browned beef, melting cheese, and a kick of Rotel, perfect for family gatherings or busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 1/2 lbs ground beef (80/20 blend recommended)
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 tbsp taco seasoning plus extra to taste
  • 2 tbsp unsalted butter
  • 3 tbsp all purpose flour
  • 2 1/2 cups whole milk (room temperature)
  • 20 oz Rotel diced tomatoes with green chilies (2 cans, undrained)
  • 2 1/2 cups cheddar cheese (freshly shredded, sharp or medium)
  • 1/3 cup sour cream
  • to taste hot sauce (optional)
  • to taste Salt
  • to taste Black pepper
  • 10 soft flour tortillas (warmed)
  • Diced tomatoes (for garnish)
  • Chopped cilantro (for garnish)

Method
 

Preparation
  1. In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
  2. Add the ground beef and sprinkle with taco seasoning. Cook until fully browned, breaking the meat into crumbles. Drain excess grease and set the beef aside, leaving a thin layer of drippings in the pan.
  3. In the same pan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to form a light roux.
  4. Slowly pour in the milk while whisking constantly until smooth and slightly thickened.
  5. Stir in the Rotel with juices. Reduce heat to low and gradually add the shredded cheddar, stirring until melted and creamy.
  6. Stir in the sour cream and hot sauce if using. Season with salt and black pepper to taste, and add extra taco seasoning if desired.
  7. Add the cooked beef and onions back into the cheesy Rotel sauce and stir well to coat. Simmer on low for 8-10 minutes until thick, smooth, and scoopable.
  8. Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
  9. Spoon the cheesy beef mixture into each tortilla. Garnish with diced tomatoes and chopped cilantro, then serve immediately while warm and creamy.

Notes

For the smoothest sauce, shred your own cheddar from a block. Keep the heat low when melting the cheese. If the sauce gets too hot, it can separate. Prepare the cheesy beef filling up to 2 days ahead and reheat gently over low heat, adding a little milk to loosen if needed. Leftovers store well in the fridge for up to 3 days. Reheat slowly on the stovetop or in the microwave at 50% power to keep the sauce creamy.