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Creamy Tacos

  • 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


  • Olives
  • Tomatoes
  • Avocado
  • Lettuce


  1. In a large skillet, cook ground beef and onion until beef is no longer pink. Transfer to a slow cooker.
  2. Add chili beans, Rotel tomatoes, Mexican Velveeta and half-n-half. Stir well.
  3. Cook on high 2-3 hours or low 4-6 hours, stirring occasionally.
  4. 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