@315justme: Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 (8 tacos) Calories: Approximately 420 kcal per serving (2 tacos) Ingredients For the Cheesy Rotel Beef Filling 1 lb (450 g) ground beef, preferably 85–90% lean 1 tbsp olive oil, if needed 1 small yellow onion, finely diced 3 garlic cloves, minced 1 can (10 oz / 283 g) Rotel diced tomatoes with green chilies, lightly drained 2 tbsp tomato paste 2 tsp taco seasoning 1 tsp smoked paprika ½ tsp ground cumin ¼ tsp black pepper Salt, to taste ½ cup (120 ml) beef broth or water 4 oz (115 g) cream cheese, softened 1 cup (100 g) shredded sharp cheddar cheese ½ cup (50 g) shredded Monterey Jack cheese For the Tacos 8 small flour tortillas or crunchy taco shells 1 cup (100 g) shredded lettuce 1 medium tomato, diced ¼ cup (25 g) finely diced red onion, optional ¼ cup (30 g) sliced jalapeños, optional ¼ cup (30 g) fresh cilantro, chopped Lime wedges, for serving Optional Toppings Sour cream or Mexican crema Sliced avocado or guacamole Extra shredded cheese Fresh salsa or hot sauce Instructions Prepare the ingredients: Dice the onion, mince the garlic, and measure the seasonings. Lightly drain the Rotel tomatoes, reserving a little liquid if you'd like a saucier filling. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon until browned and cooked through. Drain excess grease if necessary. Sauté the aromatics: Add the diced onion and cook for 3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant. Season the filling: Add the taco seasoning, smoked paprika, cumin, black pepper, tomato paste, and salt to taste. Stir well so the beef is evenly coated. Add the Rotel: Stir in the diced tomatoes with green chilies and beef broth. Simmer for 4–5 minutes, allowing the flavors to blend and the mixture to thicken slightly. Make it creamy: Reduce the heat to low and stir in the softened cream cheese until fully melted and incorporated into the beef mixture. Add the cheese: Sprinkle in the cheddar and Monterey Jack cheese. Stir gently until melted and the filling becomes rich, creamy, and wonderfully cheesy. If it gets too thick, add a splash of broth. Warm the taco shells: Warm flour tortillas in a dry skillet for 20–30 seconds per side. For crunchy shells, follow the package instructions, usually heating them in a 350°F (175°C) oven for 3–5 minutes. Assemble the tacos: Spoon the cheesy Rotel beef mixture into each warm shell. Top with shredded lettuce, diced tomatoes, red onion, jalapeños, and fresh cilantro. Finish and serve: Add a dollop of sour cream or crema, a squeeze of fresh lime juice, and extra cheese if desired. Serve immediately while the filling is hot and melty. Serving Suggestions Serve these tacos with Mexican rice, cilantro-lime rice, black beans, street corn, or tortilla chips with fresh salsa. A side of guacamole and lime wedges makes the meal even more delicious. Tips for the Best Cheesy Rotel Beef Tacos Choose your Rotel: Original Rotel gives a balanced kick, while hot Rotel adds extra heat. Mild versions work well for families. Drain excess grease: This keeps the cheesy filling rich without making it oily. Use freshly shredded cheese: It generally melts more smoothly than pre-shredded cheese. Adjust the consistency: Add broth a little at a time if the beef mixture is too thick; simmer briefly if it's too loose. Keep shells crisp: Fill crunchy taco shells just before serving to prevent them from becoming soggy. Make them spicier: Add chipotle powder, cayenne pepper, or extra jalapeños to taste. Make-Ahead and Storage Make ahead: Prepare the beef filling up to 2 days in advance and refrigerate in an airtight Estimated per serving (2 tacos): 420 calories, 25 g protein, 30 g carbohydrates, 22 g fat, 3 g fiber, and 850 mg sodium. Nutrition values are estimates and vary depending on the ground beef, cheese, tortillas, and toppings used. #whatsfordinner?

CatjustMe

Open In TikTok:

Region: US

Tuesday 20 October 2026 02:50:45 GMT