These Rotel tacos are salty, slightly spicy, creamy, and crunchy all at once. It’s like your favorite dip meets the perfect bite of a taco. I recommend extra lettuce for that perfect cold crunch against the rich filling.
Ingredients
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1 tablespoon olive oil
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1 small onion, finely chopped
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1 lb ground sirloin
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2 tablespoons low sodium Taco seasoning
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8 ounces processed American cheese (such as Velveeta®), cut into large chunks
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1 (10-ounce) can diced tomatoes with green chiles (such as RO*TEL®)
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8 to 10 crunchy taco shells
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shredded iceberg lettuce
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toppings of choice such as diced tomato, hot sauce and sour cream (optional)
Description
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Heat oil in a large skillet over medium-high heat. Add onion and cook 1 minute, stirring constantly. Add ground beef and cook, crumbling with a wooden spoon until browned and cooked through, 5 to 10 minutes. Add in taco seasoning and cook for 1 minute. Mix in cheese and tomatoes and reduce heat to medium-low. Cook stirring constantly, until cheese is melted and mixture comes to a simmer. Cook for 3 minutes and remove from heat.
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Add filling to taco shells and top with shredded lettuce and other toppings, if desired.
