Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium heat. Add the diced onion and saute until softened and translucent.
- Add the ground beef and season generously with taco seasoning. Cook until browned, breaking it up into crumbles as it cooks.
- Once the beef is fully cooked, remove the beef and onions from the pot, leaving a little of the drippings behind for flavor.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes to make a light roux.
- Slowly pour in the milk, whisking continuously until smooth and slightly thickened.
- Stir in the undrained Rotel. Gradually add the shredded cheddar cheese, stirring until fully melted and creamy.
- Mix in the sour cream, a few dashes of hot sauce, and more taco seasoning to taste.
- Return the cooked beef and onions to the pot and stir well to combine. Let the mixture simmer over low heat for about 10 minutes, until thick and creamy.
- Preheat the oven to 350 degrees F. Arrange the taco shells on a baking sheet and warm for about 5 minutes until crisp.
- Spoon the cheesy beef mixture into the taco shells and serve hot, with Spanish rice on the side if desired.
Notes
Freshly shredded cheddar melts much more smoothly than pre-shredded cheese, which can make the sauce grainy. If the cheese sauce gets too thick, stir in a splash of milk until it reaches your desired consistency. Taste the filling before serving and adjust the taco seasoning and hot sauce as needed since different brands vary in salt and heat. To make ahead, prepare the beef and cheese mixture in advance and reheat gently on the stove before filling the taco shells. Store leftover filling in an airtight container in the refrigerator for up to 4 days. For best texture, keep the filling and taco shells separate until ready to serve.