Easy Rotel Tacos with Velveeta Queso Recipe

Introduction

These Easy Rotel Tacos are a delicious and simple way to enjoy a cheesy, flavorful taco dinner. With seasoned ground beef and creamy Rotel queso, they’re perfect for a quick weeknight meal or casual gathering.

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning (mild, medium, or hot)
• 1 can (10 oz) Rotel diced tomatoes with green chilies (drained)
• 1 cup Velveeta cheese, cubed
• 1/4 cup milk
• 6 taco shells — hard or soft (your choice)

Instructions

1. Step 1: Heat a skillet over medium heat. Add the ground beef and cook, breaking it apart, until fully browned with no pink remaining. Drain off excess grease to keep the filling from becoming too oily.
2. Step 2: Add the taco seasoning plus 1/4 cup water. Stir well and allow to simmer for about 5 minutes so the seasoning absorbs into the meat and becomes saucy.
3. Step 3: In a saucepan over low heat, combine the drained Rotel, Velveeta cubes, and milk. Stir continuously until the cheese melts into a creamy, smooth sauce. Keep the heat low to prevent sticking or burning.
4. Step 4: Warm the taco shells according to package directions. For hard shells, bake at 350°F (180°C) for 3–5 minutes; for soft tortillas, heat in a skillet until slightly browned. Warming improves texture and prevents cracking.
5. Step 5: Fill each taco shell with a generous spoonful of seasoned beef. Drizzle the warm Rotel queso generously over the top.
6. Step 6: Add your favorite toppings and serve immediately while everything is hot and melty.

Tips & Variations

• For extra spice, choose a hot taco seasoning and add chopped jalapeños or hot sauce to the queso.
• You can substitute Velveeta with shredded cheddar or a Mexican cheese blend for a different texture.
• Try soft flour tortillas or crunchy corn taco shells depending on your preference.
• To make it vegetarian, swap the ground beef for cooked black beans or lentils and use vegetable taco seasoning.

Storage

Store leftover seasoned beef and queso separately in airtight containers in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave, stirring occasionally to keep the cheese smooth. Taco shells are best enjoyed fresh but can be kept at room temperature in a sealed bag for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the beef filling and queso in advance and store them separately in the fridge. Warm them before assembling the tacos to enjoy a fresh taste.

What toppings work best with these Rotel tacos?

Popular toppings include shredded lettuce, diced tomatoes, chopped onions, sliced avocado, sour cream, cilantro, and salsa. Choose whatever you enjoy most to personalize your tacos.

Easy Rotel Tacos with Velveeta Queso Recipe

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★★★★★

4.9 from 65 reviews

These Easy Rotel Tacos are a flavorful and satisfying meal featuring seasoned ground beef topped with creamy Velveeta cheese and Rotel diced tomatoes with green chilies. Perfect for a quick weeknight dinner, they combine a mildly spicy, cheesy sauce with classic taco flavors and are served in either hard or soft taco shells for a versatile crowd-pleaser.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 tacos 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound ground beef
• 1 packet taco seasoning (mild, medium, or hot)
• 1 can (10 oz) Rotel diced tomatoes with green chilies (drained)
• 1 cup Velveeta cheese, cubed
• 1/4 cup milk
• 6 taco shells – hard or soft

Instructions

1. Brown the Beef: Heat a skillet over medium heat. Add the ground beef and cook, breaking it apart, until fully browned with no pink remaining. Drain off excess grease to keep the filling from becoming too oily.
2. Season the Meat: Add taco seasoning plus 1/4 cup water. Stir well and allow to simmer for about 5 minutes. The seasoning will absorb into the meat and become perfectly saucy.
3. Make the Rotel Queso: In a saucepan over low heat, combine the drained Rotel, Velveeta cubes, and milk. Stir continuously until the cheese melts into a creamy, smooth sauce. Keep heat low to prevent sticking or burning.
4. Prepare Taco Shells: Warm the taco shells according to package directions. For oven, heat at 350°F (180°C) for 3–5 minutes; for air fryer, 300°F (150°C) for 1–2 minutes; for soft tortillas, heat in a skillet until slightly browned. Warming improves texture and prevents cracking.
5. Build Your Tacos: Fill each taco shell with a generous spoonful of seasoned beef. Drizzle warm Rotel queso generously over the top.
6. Add Toppings and Serve: Finish with your favorite toppings such as lettuce, sour cream, or chopped onions and serve immediately while everything is hot and melty.

Notes

• Drain excess grease from the cooked ground beef to avoid oily tacos.
• Adjust the heat level of the taco seasoning to suit your taste preference.
• Ensure the Rotel is well-drained before melting with Velveeta to avoid a runny queso.
• Warm taco shells are key for texture and to prevent cracking, especially with hard shells.
• Serve immediately to enjoy the best flavor and melty cheese texture.

Keywords: Rotel tacos, easy tacos, ground beef tacos, cheesy tacos, Velveeta queso, quick taco recipe