Cheesy, hearty, and comforting—these Ground Beef Creamed Tacos are a creamy twist on taco night you didn’t know you needed.
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< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know those recipes that don’t come from the internet but from someone’s grandma who probably made it a thousand times before she ever wrote it down? Yeah. That’s what this Ground Beef Creamed Tacos recipe is.
I found it in an old, weathered church cookbook that looked like it had survived three decades of potlucks and kitchen spills. You know the kind — those spiral-bound ones with handwritten notes in the margins like “Hal liked this one” or “too spicy for kids.” This particular gem was credited to Mrs. Hays – 1964. I smiled when I saw that. Something about old recipes just feels… trustworthy. Like, if it’s been passed around for sixty years, it must be good, right?
When I made it for the first time, it was one of those chaotic weeknights when everyone was starving, and I was running on caffeine and autopilot. I had ground beef in the fridge and a block of Velveeta that was probably nearing its expiration date (don’t judge me). So I gave it a shot. And let me tell you, the moment that cheese melted into the beef and beans, the smell alone stopped me in my tracks. It wasn’t fancy — it was better than fancy. It smelled like home, like comfort, like one of those meals you didn’t even know you were missing.
By the time I served it, the whole family was crowding the kitchen like a pack of hungry raccoons. And after that first bite? Silence. That’s when you know it’s good — when everyone’s too busy eating to talk.
Why You’ll Love This Ground Beef Creamed Tacos Recipe?
There’s something deeply nostalgic about recipes like this. Maybe it’s the Velveeta (no shame here), or maybe it’s just the way everything comes together in one pot. It’s not a trendy dish or some Pinterest-perfect masterpiece — it’s real food. Cozy, melty, stick-to-your-ribs kind of food.
What makes these Ground Beef Creamed Tacos special is the balance. The creamy cheese, the slight tang from the tomatoes and chilies, the hearty beans — all wrapped up in that beefy goodness. It’s the kind of meal that doesn’t ask you to think too hard. Just grab a spoon, a bag of chips, and dig in.
It’s also the kind of dish that makes you feel a little nostalgic for those old-school family dinners — when everything was simple, loud, and full of laughter. You know, before “quick dinners” meant ordering takeout.
And hey, if you’re one of those people who claims they don’t like Velveeta, I see you. But I’m also pretty sure this recipe could change your mind.
Ingredient Notes:
Let’s talk ingredients — nothing fancy, just the good stuff.
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Ground Beef: Go for 80/20 if you can. A little fat gives it that extra flavor. If you’re using lean beef, maybe drizzle in some oil so it doesn’t dry out.
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Chili Beans: Don’t drain them. I repeat — don’t drain them. The sauce is where the flavor hides.
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Diced Tomatoes with Green Chilies: Adds just the right amount of kick. It’s what makes this feel like tacos and not just chili with cheese.
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Velveeta (Processed Cheese): Look, we could pretend to be fancy and use real cheese, but this recipe wasn’t built for that kind of seriousness. Velveeta melts perfectly, and that’s the whole point.
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Chili Powder: Totally optional, but it gives it a little swagger.
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Toppings: Lettuce, diced tomatoes, tortilla chips — the crunch and freshness really balance out all that creamy richness.
If you want to get wild, throw on some jalapeños or a scoop of sour cream. This recipe isn’t fussy; it’s all about what makes you happy.
How To Make Ground Beef Creamed Tacos?
Alright, here’s how it goes — and don’t worry, this whole thing takes about 15 minutes. You’ve got time.
Step 1: Brown the Beef
Start with your ground beef in a big ol’ pot. Cook it on medium heat until it’s browned and crumbly. You’ll get that sizzling sound and that comforting smell that says, “something delicious is about to happen.” Once it’s cooked, drain off most of the grease — not all of it, though. A little bit left behind makes everything taste better.
Step 2: Add the Beans and Tomatoes
Now, toss in your chili beans (juice and all) and the can of diced tomatoes with green chilies. Give it a stir, let it come to a simmer, and watch as everything starts to mingle together into this thick, hearty base. It already smells amazing, right?
Step 3: Melt in the Cheese
Time for the star of the show — cube that Velveeta and add it in. Lower the heat and stir until it’s fully melted and smooth. Don’t rush this part; it’s kind of hypnotic watching the cheese melt into everything. Taste it and see if you want more spice. A little chili powder goes a long way here.
Step 4: Serve it Up
Now for the fun part — eating! Spoon that creamy taco goodness into bowls, sprinkle on some toppings, and grab your chips. If you like it thinner, you can add a splash of milk or water, but I like mine thick and hearty. The kind that clings to your tortilla chip like it means it.
Storage Options:
If you’ve got leftovers (big if), store them in an airtight container in the fridge for up to four days. It actually tastes even better the next day once the flavors hang out together overnight.
You can also freeze it — though I’ll be honest, it’s never lasted that long in my house. Let it cool completely, pour it into a freezer-safe bag, and you’re good for up to two months. When reheating, just stir it well so the cheese gets smooth again.
Want To Save This Recipe?
Variations and Substitutions:
Want to make it your own? Go for it.
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Use Ground Turkey or Chicken: Lightens it up but still keeps that creamy texture.
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Add Veggies: Corn, bell peppers, or even zucchini blend right in.
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Spice It Up: Swap mild chilies for hot ones or toss in some cayenne.
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Make It Richer: Stir in sour cream or cream cheese at the end.
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Turn It Into a Dip: Serve it with chips at your next party and watch it disappear.
Basically, this is one of those recipes that doesn’t judge. It’s here to adapt to whatever’s hanging around in your fridge.
What to Serve with Ground Beef Creamed Tacos?
This meal can totally hold its own, but if you want to round things out:
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Cilantro Lime Rice: Fresh and zesty — pairs perfectly.
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Cornbread: Sweet, soft, and buttery. A total classic.
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Simple Green Salad: Because a little freshness never hurts.
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Guacamole or Salsa: Brightens up the richness and adds some texture.
And let’s be real — a cold beer or a margarita doesn’t hurt either.
Frequently Asked Questions:
Can I make this in a slow cooker?
Totally. Brown the beef first, then dump everything else in and let it go low and slow for a couple hours.
Do I have to use Velveeta?
Listen, technically no. But if you want that smooth, creamy texture that hugs every bite — yeah, Velveeta’s the move.
Can I make it ahead?
Absolutely. It reheats like a dream, and it might even taste better the next day.
This Ground Beef Creamed Tacos recipe isn’t trying to impress anyone — and that’s what makes it so good. It’s messy, it’s rich, and it’s unapologetically comforting. It reminds me of my grandma’s kitchen — warm, loud, and full of laughter.
And honestly? That’s the kind of food that sticks with you. Not the picture-perfect stuff, but the kind that makes you close your eyes after the first bite and say, yep… this is it.
So go ahead — pull out that ground beef, cube that Velveeta, and give this recipe a try. It’s not fancy, but it’s the kind of meal you’ll end up craving again and again.
And hey, if you’ve got your own version of creamed tacos or a family recipe like this one — I’d love to hear it. Because honestly, food like this? It’s meant to be shared.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ground Beef Creamed Tacos
Ingredients
- 1 lb ground beef
- 2 15.5 oz cans chili beans undrained
- 1 10–14.5 oz can diced tomatoes with green chilies
- 1 lb processed cheese such as Velveeta, cut into cubes
- 1 –2 tsp chili powder optional, to taste
- Tortilla chips for serving
- Shredded lettuce for serving
- Diced tomatoes for serving
Instructions
Cook the ground beef
- In a large pot or Dutch oven, place the ground beef over medium heat. Cook, stirring and breaking the meat into small pieces, until it is fully browned and no longer pink—approximately 5 to 8 minutes. Drain most of the fat, leaving a small amount for flavor.
Add the beans and tomatoes
- Add the chili beans (including their liquid) and the diced tomatoes with green chilies to the pot. Stir to combine, then bring the mixture to a gentle simmer over medium heat. Allow the flavors to blend for 2–3 minutes.
Incorporate the cheese
- Once the mixture is simmering, reduce the heat to medium-low and add the cubed processed cheese. Stir continuously until the cheese has completely melted and the mixture becomes smooth and creamy. This will take about 5 minutes.
Adjust seasoning
- Taste the mixture and, if desired, add 1 to 2 teaspoons of chili powder to enhance flavor and add mild heat. Stir well to distribute evenly.
Serve
- Ladle the creamed taco mixture into bowls and serve immediately with tortilla chips, shredded lettuce, and diced tomatoes. For a thinner consistency, you may add a small amount of water or milk until the desired texture is achieved.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
