Delicious and simple, these Creamy Tacos will become your new favorite. Perfect for a weeknight meal or a game day party.
These Creamy Tacos continue to be a huge favorite around our house and for good reason. . . they’re insanely delicious!
I posted this recipe way back in 2014 so many of you probably don’t even know it exists. For that reason these Creamy Tacos are getting a much-needed facelift and being brought back into the spotlight today because you need these in your life.
Original post. . .
I got this recipe years ago my my husband’s cousin after having them at her son’s missionary farewell. Creamy Tacos might not be the most accurate name for them since we’ve never actually eaten them in taco shells, but that’s what Allison called them so the name has stuck. I’m going to apologize right now for not sharing this recipe sooner.
When I made these the other night my boys said this is on your blog, right? When I told them they weren’t, they were flabbergasted! These creamy tacos are probably one of their all-time favorite meals in the history of ever and they couldn’t believe I hadn’t shared it yet. Sorry boys!
Then, I disappointed them even more when I took half of it to my sister and her family because she broke her collar bone and had to have surgery.
These creamy tacos are delicious, so simple to make and can be thrown together super quickly.
You can serve them over chips for a taco salad, in a taco shell for tacos (obviously) or fill a flour tortilla and fold up burrito style –so versatile. One of our favorite things to do with the leftovers is heat it up and just use it as a chip dip—you won’t believe how good it is.
This mixture is definitely soupy so we find it works best serving it over tortilla chips and making taco salads with it.
With football season here, these creamy tacos make the perfect game-day food. True comfort food I tell you!
CAN I MAKE THIS ON THE STOVETOP:
Yes you can. Brown your meat in a large pot and then add the remaining ingredients in. Stir frequently until the cheese melts and mixture is hot.Print
- Total Time: 180 minutes
- Yield: 10 to 12 servings 1x
- 1 1/2 lbs ground beef
- 1/4 cup onion, finely diced
- 3 cans chili beans (I drain a little of the juice off)
- 2 can Rotel tomatoes, drained (*see notes)
- 1 lb. Mexican Velveeta, cut into chunks
- 1 cup half-n-half
- Tortilla chips , taco shells or flour tortillas
- In a large skillet, cook ground beef and onion until beef is no longer pink. Transfer to a slow cooker.
- Add chili beans, Rotel tomatoes, Mexican Velveeta and half-n-half. Stir well.
- Cook on high 2-3 hours or low 4-6 hours, stirring occasionally.
- Serve over tortilla chips and garnish with desired toppings or fill a flour tortilla with meat mixture, add toppings and fold up burrito style.
- This creamy taco meat mixture can really be eaten any way you like. Use it to make tacos, taco salad, burritos, or just use it as a chip dip (soooo yummy!). Top it with any of your favorite toppings and dig in. It’s absolutely delicious.
- Use mild Rotel if you want this to have less kick
- Walmart is the only store I’ve been able to find the Mexican Velveeta at. It comes in a 2 lb package so I use half and wrap up the other half and keep it in the fridge for the next time I make these.
- Prep Time: 10 mins
- Cook Time: 180 minutes
- Category: Main Dishes
Originally posted September 19, 2014
Jodi-have you tried this with Mexican shredded cheese in place of the velveeta?
Hi Deanna! I haven’t tried this using Mexican shredded cheese. I’m sure you could, but it will definitely change the flavor a little and it will not have the creaminess without using the Velveeta. I know some people aren’t huge fans of Velveeta, but it really is what makes this meat mixture so good.
My mom made this weekly growing up but never gave me the recipe so I’m looking forward to making it!! Any recommendations on what chili beans to use??