Dinner

Easy Rotel Tacos with Velveeta Queso Recipe

Name: Easy Rotel Tacos with Velveeta Queso Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 1 pound ground beef; 1 packet taco seasoning (mild, medium, or hot); 1/4 cup water; 1 can (10 oz) Rotel diced tomatoes with green chilies (drained); 1 cup Velveeta cheese, cubed; 1/4 cup milk; 6 taco shells – hard or soft; Lettuce; Sour cream; Chopped onions

ByHarper Ellington December 16, 2025December 16, 2025

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Introduction

Enjoy the bold flavors of Easy Rotel Tacos with creamy Velveeta queso in just 25 minutes. This simple recipe combines seasoned ground beef with cheesy tomato dip for a delicious weeknight meal that’s perfect for the whole family.

A wooden tray holds five hard-shell tacos standing upright in a row. Each taco has a crispy, golden-yellow shell filled with a layer of dark brown cooked ground meat. On top of the meat, there is a sprinkle of bright green chopped cilantro and a light beige creamy sauce drizzled in a zigzag pattern. The tray is set on a white marbled surface with blurred red radishes and a lime in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef
1 packet taco seasoning (mild, medium, or hot)
1 can (10 oz) Rotel diced tomatoes with green chilies (drained)
1 cup Velveeta cheese, cubed
1/4 cup milk
6 taco shells – hard or soft

Instructions

Step 1: Heat a skillet over medium heat. Add the ground beef and cook, breaking it apart, until fully browned with no pink remaining. Drain off excess grease to avoid oily filling.
Step 2: Stir in the taco seasoning and 1/4 cup water. Allow the mixture to simmer for about 5 minutes so the seasoning fully absorbs and the sauce thickens slightly.
Step 3: In a saucepan over low heat, combine the drained Rotel, Velveeta cubes, and milk. Stir continuously until the cheese melts into a smooth, creamy sauce. Keep the heat low to prevent burning.
Step 4: Warm the taco shells according to package instructions. For hard shells, heat at 350°F (180°C) for 3–5 minutes; for air fryer, 300°F (150°C) for 1–2 minutes; for soft tortillas, warm in a skillet until slightly browned.
Step 5: Fill each taco shell with a generous spoonful of the seasoned beef. Drizzle the warm Rotel queso over the top.
Step 6: Add your favorite toppings such as lettuce, sour cream, or chopped onions. Serve immediately while everything is hot and melty.

Tips & Variations

For extra flavor, add a squeeze of fresh lime juice or a sprinkle of chopped cilantro on top before serving.
Substitute Velveeta with shredded cheddar or Monterey Jack cheese for a different cheese sauce texture.
Use ground turkey or chicken instead of beef for a lighter version.

Storage

Store leftover seasoned beef and queso separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring the queso to maintain smoothness. Avoid soaking taco shells to keep them crisp.

How to Serve

Four yellow hard shell tacos are arranged in a white marbled texture background, each taco filled with a layer of cooked minced brown meat mixed with small pieces of red tomato and green herbs. On top of the meat, a light orange creamy sauce is drizzled in a zigzag pattern, and a fresh green cilantro leaf decorates each taco. The tacos are placed on a wooden board with some extra green cilantro leaves next to them, and blurred red tomatoes and a brown bowl of sauce are visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the ground beef with cooked black beans or a plant-based meat alternative to keep it vegetarian while maintaining great flavor.

What taco shells work best for this recipe?

Either hard or soft taco shells work well. Just warm them properly to enhance texture and prevent cracking or sogginess.

Harper Ellington