Ingredients
Scale
- 1 lb (450g) ground beef
- 1 can (10 oz) Rotel Original Diced Tomatoes & Green Chilies, drained
- 1 packet (1 oz) taco seasoning mix
- 1/2 cup water
- 12 crunchy taco shells
- 2 cups shredded cheddar cheese
- 1 cup lettuce, shredded
- 1 large tomato, diced
- 1/2 cup sour cream
- 1/4 cup sliced jalapeños (optional)
- 1/4 cup sliced black olives (optional)
- 1/4 cup chopped cilantro (optional for garnish)
Instructions
- Cook the Ground Beef:
- In a large skillet over medium heat, cook the ground beef until it’s no longer pink, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add Rotel and Seasonings:
- Stir in the drained Rotel Diced Tomatoes & Green Chilies, taco seasoning, and water. Bring the mixture to a simmer and cook, stirring occasionally, for about 5 minutes, or until the mixture has thickened slightly.
- Prepare the Taco Shells:
- While the beef is cooking, preheat your oven to the temperature specified on the taco shell package. Arrange the taco shells on a baking sheet and warm them in the oven for 5-10 minutes, or as directed on the package.
- Assemble the Tacos:
- Take a warmed taco shell and fill it with a spoonful of the beef and Rotel mixture. Top with shredded cheese, allowing the heat of the beef mixture to melt the cheese slightly.
- Add shredded lettuce, diced tomatoes, a dollop of sour cream, and any other desired toppings such as jalapeños, black olives, or cilantro.
- Serve:
- Serve the Rotel Nacho Tacos immediately while they are still warm and crispy. Offer additional toppings on the side so everyone can customize their taco to their liking.
