Rotel Taco
Rotel Tacos are a upgraded version of your classic taco, bursting with flavor from the Rotel and cheesiness from Velveeta.
Servings: 12
Print Recipe
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.