Rotel tacos provide a cheesy twist on the classic crunchy taco. They are easy to prepare, requiring just as little effort as a traditional taco, but they are packed with flavor thanks to the addition of a can of Rotel and Velveeta cheese. Whenever I find myself standing in front of the fridge, uncertain about what to cook, this recipe is always my go-to choice.
@thechaotictable Taco Tuesday week six! today we are making cheesy rotel tacos! #rotel #roteltacos #tacos #tacotuesday #smallcontentcreator #momsoftiktok ♬ Calm background music with acoustic guitar and saxophone(1288148) - ame
Taco Tuesday doesn't have to end with just these Rotel tacos! If you're looking for a casserole, you can try out this Taco Bake. Rushing for dinner and want a meal that comes together with just one pot? Try out my One Pot Taco Pasta. Needing something to warm your soul, this Crockpot Taco Soup will warm you inside and out.
Equipment
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Ingredients
- Ground beef – 2 lbs.
- Small onion
- Velveeta cheese – 8 oz.
- Rotel – 1(10 oz) can
- Taco seasoning – 1(1 oz) packet
- Taco shells – 12 crunchy
Directions
Cook the ground beef and onion in a large skillet over medium heat until the meat is browned, breaking the meat into small pieces as it cooks. Drain excess grease.
Stir in Velveeta cheese, Rotel, and taco seasoning, cooking until the cheese melts and is heated through, about 5-6 minutes.
Fill the taco shells with the meat mixture and add toppings such as lettuce, tomatoes, and onions.
How do you serve this?
- Serve your tacos with a side of Spanish rice and refried or black beans. Add your favorite toppings, such as lettuce, tomatoes, onions, or even jalapenos for added heat.
FAQs (Because Life’s Too Busy for Guesswork)
Yes, if you would like to make it in a slow cooker, you can. Cook and drain the meat. Add it and the remaining ingredients to the slow cooker, then cook on low for 3-4 hours or on high for 1-2 hours. Stir occasionally to ensure everything gets melted evenly and thoroughly mixed.
Adding extra vegetables, such as corn or fresh chopped bell peppers, to the meat will only enhance the flavor and heartiness of the dish.
To make this dairy-free, you can use a dairy-free cheese or omit the cheese altogether. You will want to search for one that melts well. Some dairy-free cheeses tend to be grainy when melted, so be sure to check for this.
Double-check your ingredients to ensure they are gluten-free. Although it would usually be considered gluten-free, some taco seasonings contain gluten, and you want to ensure that the one you're using does not. I would also recommend double-checking your taco shell. They are generally gluten-free, but may be processed in a facility that is not. For individuals with Celiac disease, this could be an issue of cross-contamination.
What are substitutions that I can make?
- Ground beef – Another option would be to use ground or shredded chicken; you could also use shredded beef.
- Velveeta cheese – The original version was used for this recipe, but if you prefer an even cheesier flavor, try the Queso Blanco version.
- Rotel – Here you can help control the heat. It ranges from mild to hot, so choose a heat level that works best for you.
- Taco seasoning – You can use any brand you personally like, or you can make your own. Making your own will require 3 tablespoons to equate that of one packet.
- Taco shells – If you prefer soft tacos, that is also an option.
How should I store my leftovers?
- Rotel Taco should be stored disassembled. The meat mixture can be stored in an airtight container in the refrigerator for 3 to 4 days. The shells can be stored in a Ziploc bag at room temperature for up to a week. Reheat the meat in the microwave at 30-45 second intervals or in a skillet on medium/low heat, stirring frequently until thoroughly heated. To freeze, ensure the meat is completely cooled, then place it in an airtight freezer-safe container and freeze for up to 3 months. Defrost in the refrigerator overnight or at room temperature for up to 2 hours before reheating.
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Rotel Taco
Equipment
- Large skillet
- Wooden spoon
- Can opener
- Knife and cutting board
Ingredients
- 2 pounds ground beef
- 1 small onion diced
- 8 oz Velveeta cheese
- 1 10 oz can Rotel, drained
- 1 1 oz packet taco seasoning
- 12 crunchy taco shells
Instructions
- Cook the ground beef and onion in a large skillet over medium heat until the meat is browned, breaking the meat into small pieces as it cooks. Drain excess grease.
- Stir in Velveeta cheese, Rotel, and taco seasoning, cooking until the cheese melts and is heated through, about 5-6 minutes.
- Fill the taco shells with the meat mixture and add toppings such as lettuce, tomatoes, and onions.
Notes
- To make in a slow cooker: cook and drain the meat first. Then add everything to the slow cooker and cook on low for 3–4 hours or high for 1–2 hours, stirring occasionally.
- Feel free to add extra vegetables like corn or chopped bell peppers to boost flavor and heartiness.
- For a dairy-free version, use a meltable dairy-free cheese or omit the cheese entirely. Some alternatives may turn grainy, so choose carefully.
- This can be gluten-free, but double-check all ingredients. Some taco seasonings or shells may contain gluten or be processed with cross-contamination risk.
Our family just love Tacos!Thanks for sharing this amazing recipe, can’t wait to try it:)
I’m always on the lookout for easy and fast recipes. Bookmarking this one to try this week. Thank you for sharing!
My family loved these! And I loved how easy they were. Thanks for sharing the recipe!
Im glad you enjoyed it!
We love Taco Tuesdays, and all of us devoured these. The flavor and cheesiness had everyone going back for more. YUM!!!
I love how easy this recipe is! I’ve made rotel dip, but have never tried it as a taco filling. Genius! Looking forward to trying this on a busy night!