Dinner

Slow Cooker Rotel Tacos Recipe

ByMaya Arden February 18, 2026February 18, 2026

Introduction

These Slow Cooker Rotel Tacos are a delicious and easy way to enjoy cheesy, flavorful tacos without much effort. The combination of ground beef, Velveeta cheese, and Rotel tomatoes creates a creamy filling perfect for family dinners or casual gatherings.

The image shows a close-up view of a creamy mixture with multiple chunks of cooked ground meat that are brown with a slightly textured surface, mixed evenly with a rich, golden-yellow cheesy sauce and small bits of red peppers throughout. A wooden spatula is lifting a portion of the thick, hearty mixture, showing its smooth, melted texture and meaty pieces closely packed together. The background is blurred, focusing entirely on the warm, savory dish in a pot against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. ground beef
1 lb. Velveeta cheese (smaller box), cubed

10.5 oz. can Rotel tomatoes
1 tsp. salt

¼ tsp. black pepper
½ tsp. garlic powder

½ tsp. onion powder
Warmed taco shells (warm as package directs)
Shredded lettuce

Other toppings if desired

Instructions

Step 1: Cook the ground beef in a skillet over medium-high heat until browned. Drain off the fat, then transfer the cooked beef to the slow cooker.
Step 2: Add the salt, black pepper, garlic powder, and onion powder to the slow cooker. Stir in the cubed Velveeta cheese and the can of Rotel tomatoes, including the liquid.

Step 3: Cover and cook on HIGH for 1.5 to 2 hours, stirring occasionally, until everything is heated through and the cheese has melted.
Step 4: Warm the taco shells according to the package instructions. Fill each shell with the beef and cheese mixture, then top with shredded lettuce and any other desired toppings before serving.

Tips & Variations

For extra flavor, add a dash of cumin or chili powder to the beef before cooking.

Swap Velveeta with a Mexican cheese blend if you prefer a less processed cheese.
Add diced onions or jalapeños for more texture and a spicy kick.
If you don’t have a slow cooker, you can gently heat everything together in a saucepan while stirring until warm and melted.

Storage

Store leftover taco filling in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cheese smooth. Store taco shells separately at room temperature to keep them crisp.

How to Serve

A close-up view of a slow cooker filled with a creamy dish made of cooked ground meat mixed with melted cheese and small red bits, giving a textured and chunky look, stirred by a wooden spoon laying inside the cooker. To the top left, there are two small clear glass bowls, one filled with shredded light green lettuce and the other with white sour cream. To the right side, there is a wooden board holding several yellow corn taco shells slightly stacked. The whole setup is placed on a flat white marbled surface with a white cloth with blue lines partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative. Just cook it thoroughly and follow the same steps for best results.

How can I make this recipe spicier?

Add extra diced jalapeños or a pinch of cayenne pepper when mixing the ingredients. You can also choose a spicier version of Rotel tomatoes for more heat.