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
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- lb ground sirloin: 1 piece
- low sodium taco seasoning: 2 Tbsp
- ounces processed American cheese (such as Velveeta®): 8 piece (cut into large chunks)
- (10-ounce) can diced tomatoes with green Chilis (such as RO*TEL®): 1 piece
- to 10 crunchy taco shells: 8 piece
- iceberg lettuce: (shredded)
- toppings of choice such as diced tomato, hot sauce and sour cream: (optional)
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
