Here's a full-flavored cheesy filling you can make ahead of time—perfect for tacos (of course), as well as nachos or hot baked potatoes.
What You Need
Original recipe yields 6 servings
1 lb. lean ground beef
6 oz. 2% Milk VELVEETA®, cut into 1/2-inch cubes
1/2 tsp. dried oregano leaves
1/4 tsp. chipotle chile pepper powder (optional)
1/4 tsp. ground cumin
1 cup TACO BELL® Thick & Chunky Mild Salsa
Add To Shopping List
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
Brown meat in large skillet; drain. Add VELVEETA and seasonings; mix well. Cook until VELVEETA is melted, stirring frequently. Remove from heat. Stir in salsa.
Spoon into 8-inch square baking dish; cover. Refrigerate up to 24 hours.
Heat oven to 350°F. Bake taco filling, uncovered, 20 to 30 min. or until heated through.
Serve as a taco filling, over tortilla chips for nachos, or as a topper for hot baked potatoes.
Top with shredded lettuce, finely chopped tomatoes, chopped green onions and/or sliced black olives just before serving.
Stir 1 drained 11-oz. can corn or 1 rinsed 15-oz. can black beans into the cooked meat mixture before refrigerating.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.