Seasoned ground beef, zesty Rotel tomatoes, and loads of melted cheese in warm tortillas — these cheesy Rotel beef tacos are taco night leveled up. The Rotel adds the perfect tangy kick that cuts through all that glorious cheese.
Ingredients
- 1 1/2 lbs ground beef (80/20)
- 1 can (10 oz) Rotel diced tomatoes with green chilies, drained
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 2 cups shredded Mexican-blend cheese
- 12 small flour or corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- 1 small onion, diced
- 2 tablespoons olive oil
Instructions
- Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Brown the ground beef with the diced onion, breaking it up, until no pink remains — about 6-8 minutes. Drain excess fat.
- Season: Stir in the taco seasoning and drained Rotel. Simmer 3-4 minutes until thickened and fragrant.
- Warm the tortillas: Char the tortillas directly over a gas flame or in a dry skillet for 30 seconds per side until warm and pliable.
- Assemble: Fill each tortilla with the beef mixture, top generously with shredded cheese, then add lettuce, diced tomatoes, sour cream, and cilantro.
- Serve: Serve immediately with lime wedges for squeezing over the top.
Pro tip: Drain the Rotel well — excess liquid makes the taco filling soggy. For extra-cheesy tacos, sprinkle cheese on the tortilla and warm it in the skillet until melty before adding the beef.
Estimated nutrition per serving (3 tacos): 680 calories, 42g protein, 36g fat, 44g carbohydrates.
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