Description
Cozy and satisfying tacos filled with a creamy, cheesy beef mixture that’s perfect for weeknight dinners.
Ingredients
Scale
- 2½ pounds ground beef (80/20 blend for flavor)
- 1 tablespoon olive oil (for browning)
- 1 medium onion, finely diced
- 2 tablespoons taco seasoning (plus extra to taste)
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2½ cups whole milk (room temperature)
- 2 cans (10 oz each) Rotel (diced tomatoes with green chilies, undrained)
- 2½ cups freshly shredded cheddar cheese (sharp or medium)
- ⅓ cup sour cream
- A few dashes of hot sauce (optional, for heat and color)
- Salt and black pepper, to taste
- Soft flour tortillas, warmed (6–8 medium size)
Instructions
- In a large skillet, heat olive oil over medium heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is translucent.
- Sprinkle taco seasoning over the beef and stir until well-coated and fragrant.
- In a medium saucepan, melt butter over medium heat. Whisk in all-purpose flour and cook until lightly golden.
- Slowly add room-temperature milk while whisking until the sauce thickens.
- Stir in the undrained Rotel and gradually add the shredded cheddar, stirring until smooth. Season with salt, pepper, and hot sauce if desired.
- Combine the cheese sauce with the cooked beef and heat for another minute.
- Spoon the beef mixture into warmed tortillas. Top with sour cream and desired garnishes.
Notes
For a lighter option, swap half-and-half for whole milk or try using plant-based ground beef for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
Keywords: tacos, beef, cheesy, comfort food, quick meals