Ingredients
Method
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion and cook, breaking the meat into fine crumbles, for 6 to 8 minutes until the beef is browned and the onion is softened. Drain off any excess grease.
- Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant. Sprinkle the taco seasoning over the beef and stir until every piece of meat is evenly coated.
- Pour in the undrained Rotel and the beef broth. Stir to combine and bring to a simmer over medium heat. Cook for 5 minutes, stirring occasionally, until most of the liquid has reduced and the filling is thick and saucy.
- Reduce the heat to low. Add the cubed cream cheese and stir continuously until it melts completely into the beef mixture, about 2 minutes. Stir in 1 cup of the shredded cheddar cheese until fully melted and combined. Taste and adjust seasoning with salt and pepper as needed.
- Preheat oven to 350°F and warm taco shells for 5 minutes until crispy. Spoon the cheesy beef filling into each shell and top with the remaining ½ cup of shredded cheddar. Add your desired toppings and serve immediately.
Nutrition
Notes
Storage: Store leftover beef filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen it up. The filling also freezes well for up to 3 months.
Leaner swap: Use 90/10 ground beef or ground turkey to reduce the fat content while keeping this meal nutritious and packed with protein. You may need a small drizzle of olive oil in the pan to prevent sticking.
Sodium tip: For a lower-sodium version, use a homemade taco seasoning blend so you can control the salt, and opt for a low-sodium Rotel and beef broth. Keep tasting as you go and season gradually to get it just right.