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Rotel + Cheese = Taco Chaos (In a Good Way)
🌮🔥 Happy Taco Tuesday, Fam! 🔥🌮
If Rotel tomatoes and green chiles aren’t already in your flavor vocabulary, consider this your official upgrade. Add melty, unapologetic cheese and suddenly… taco magic happens. Even better? Those stand-up hard shells turn this into a wildly easy, weeknight-winning situation.
P.S. Don’t sleep on the TIMELINE hookup. More energy, happier muscles… and obviously more taco time.
👇 Scroll down for the full recipe and all that glorious, cheesy chaos.
Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨
Cheesy Beef Rotel Tacos
🌶️Fun Fact: Hard shell tacos were popularized in the United States in the 1940s, when pre-fried taco shells made Tex-Mex cooking faster, crispier, and mainstream.
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What You’ll Need 🌶️✨🔥
3 lbs ground beef
1–2 tbsp olive oil (for sautéing)
1 medium onion, diced
Taco seasoning (for both beef and sauce)
2 tbsp butter
1/3 cup all-purpose flour
2½ cups milk
2 small cans Rotel (diced tomatoes & green chilies, undrained)
2 blocks cheddar cheese, freshly shredded (avoid pre-shredded)
1/3 cup sour cream
A few dashes of hot sauce, to taste
Nacho cheese flavored hard taco shells
Optional: Spanish rice for serving
How To Make The Magic 🔥
Servings: 8–10
Prep Time: 10 minutes
Cook Time: 30 minutes
1️⃣ Cook the Beef
🫒 Heat GRAZA olive oil in a large pot over medium heat.
🧅 Toss in diced onions and sauté until soft and smelling like dinner is officially happening.
🥩 Add ground beef plus a bold shake of taco seasoning. Cook and crumble until browned and glorious. Scoop it out, leaving a little flavor behind in the pot.
2️⃣ Make the Cheesy Rotel Sauce
🧈 Melt butter in the same pot, then sprinkle in flour and whisk 1–2 minutes to form a smooth little roux moment.
🥛 Slowly pour in milk, whisking until silky and slightly thick.
🌶️ Add both cans of Rotel (juices included, obviously), then shower in freshly shredded cheddar. Stir until melted, glossy, and dangerously dippable.
🔥 Finish with sour cream, hot sauce, and a pinch more taco seasoning. Taste. Smile. Taste again.
3️⃣ Bring It All Together
🥄 Return the beef and onions to the queso party.
⏳ Let everything simmer low and slow for about 10 minutes until thick, creamy, and taco-dream worthy.
4️⃣ Prep the Taco Shells
🌮 Line up those nacho cheese shells on a baking sheet and warm at 350°F for ~5 minutes until crisp, toasty, and ready for greatness.
5️⃣ Assemble & Devour
🤤 Stuff each shell generously with the cheesy Rotel beef… let it spill out a little. Drama is welcome here.
🍚 Serve hot with Spanish rice on the side if you’re going full fiesta mode.
Now grab napkins, call it dinner, and prepare for zero leftovers. 🌮✨
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