Cheesy Rotel Beef Soft Tortilla Tacos

Ingredients
→ Meat and Base
1.13 kg ground beef (80/20 blend)
1 tablespoon olive oil
1 medium onion, finely diced
2 tablespoons taco seasoning, plus additional to taste
→ Sauce
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
600 ml whole milk, room temperature
567 g canned diced tomatoes with green chilies, undrained
250 g cheddar cheese, freshly shredded
80 ml sour cream
Hot sauce, to taste (optional)
Salt, to taste
Black pepper, to taste
→ Assembly and Garnish
10 soft flour tortillas, warmed
Fresh tomatoes, diced
Fresh cilantro, chopped
Steps
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 3 minutes.
Add ground beef and taco seasoning. Cook until fully browned, breaking into small crumbles. Drain excess fat and set aside, leaving a light coating in the pan.
Melt butter in the same pan over medium heat. Whisk in flour and cook for 1 to 2 minutes until lightly golden and smooth.
Gradually pour in milk while whisking continuously until the mixture is smooth and begins to thicken.
Stir in diced tomatoes with green chilies. Reduce heat to low and gradually add shredded cheddar, stirring until fully melted and creamy.
Mix in sour cream and hot sauce if using. Season with salt, black pepper, and additional taco seasoning as desired.
Return cooked beef and onions to the sauce. Stir thoroughly to coat and simmer on low heat for 8 to 10 minutes until thick and cohesive.
Heat flour tortillas in a dry skillet or microwave until soft and pliable.
Spoon the cheesy beef mixture into each tortilla. Garnish with diced tomatoes and chopped cilantro, then serve immediately.
Tips
Use freshly shredded cheddar for a smoother sauce, as pre-shredded varieties may create a grainy texture.
Maintain low heat when melting cheese to prevent separation and ensure a silky consistency.
Adjust sauce thickness by adding warm milk to loosen or simmering longer to reduce.
Prepare the filling up to two days in advance and reheat gently with a splash of milk.
Store leftovers refrigerated for up to three days and reheat slowly to maintain creaminess.