Julie Recipes
Ingredients
▢ 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.
