Ingredients
→ Meat
3 lb ground beef
→ Produce
1 medium onion, diced
→ Fats & Oils
1–2 tbsp olive oil (for sautéing)
2 tbsp butter
→ Dry Ingredients
â…“ cup all-purpose flour
Taco seasoning (to taste, for beef and sauce)
→ Dairy
2½ cups milk
2 blocks cheddar cheese, freshly shredded
â…“ cup sour cream
→ Canned Goods
2 cans (10 oz each) Rotel (diced tomatoes with green chilies, undrained)
→ Condiments & Sauces
A few dashes hot sauce, to taste
→ Bakery & Dry Goods
Nacho cheese–flavored hard taco shells
→ Optional
Spanish rice, for serving
Steps
Heat olive oil over medium heat in a large pot. Add diced onion and cook until softened and translucent.
Add ground beef to the pot, season generously with taco seasoning, and cook until browned, breaking into crumbles.
Transfer cooked beef and onions out of the pot, leaving drippings behind for flavor.
Melt butter in the same pot over medium heat. Whisk in flour and cook for 1 to 2 minutes until lightly golden.
Gradually whisk in milk until smooth and slightly thickened. Stir in both cans of Rotel with liquid.
Add shredded cheddar cheese gradually, stirring until fully melted and sauce is creamy. Mix in sour cream, hot sauce, and additional taco seasoning to taste.
Return cooked beef and onions to the cheese sauce. Stir well to combine and simmer on low for 10 minutes until thick and creamy.
Preheat oven to 350°F (175°C). Arrange taco shells on a baking sheet and warm in the oven for 5 minutes until crispy.
Spoon the cheesy beef mixture generously into each taco shell, allowing it to slightly overflow for an indulgent presentation. Serve hot.
Tips
- For best melt and texture, use freshly shredded cheese instead of pre-shredded. Slightly overstuff tacos for optimal flavor.
Required Tools
- Large pot
- Whisk
- Baking sheet