How to make Rotel Tacos


1 lb ground beef

1 tablespoon taco seasoning

1 can rotel tomatoes with juices 10 ounces

8 ounces Velveeta ½ block

10 nacho cheese taco shells

2 cups romaine lettuce chopped

3 tablespoons sour cream

Cilantro for garnish


Add the beef and taco seasoning to a skillet and cook until fully browned.

Break it up into small pieces as the beef cooks. I did not drain the fat of my beef as I used a lean ratio of 97/3. I you want you can drain some fat of.

In a sauce pan, over medium heat add the Velveeta and Ro*Tel® tomatoes with its juices.

Cook until the cheese melts for about 10 minutes

Add a layer of lettuce to the taco shell, add a couple of spoonfuls of beef and top with the Velveeta sauce.

Top with sour cream, cilantro and your favorite toppings.


I used 97/3 ratio lean beef so I didn’t drain any fat. If you use a higher fat ratio beef you can drain some of the fat after cooking.