Description
Juicy ground beef, spicy Rotel tomatoes, and melted cheese make these tacos a quick, crowd-pleasing favorite for Taco Tuesday or any night.
Ingredients
Scale
- 1 lb (450 g) ground beef (80/20 for juiciness)
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1 packet taco seasoning (or 3 tbsp homemade blend)
- 1 cup shredded cheddar or Mexican blend cheese
- 10 taco shells or small flour tortillas
- Optional toppings: shredded lettuce, sour cream, diced avocado, jalapeños, salsa
Instructions
- In a large skillet, cook the ground beef over medium-high heat until browned, about 7–8 minutes. Drain excess grease.
- Stir in the Rotel tomatoes with their juices and the taco seasoning. Mix well and simmer for 5 minutes.
- Add the shredded cheese to the skillet and stir until melted and creamy.
- Warm taco shells or tortillas in the oven or skillet.
- Spoon the cheesy beef filling into each shell and top with your favorite garnishes. Serve immediately.
Notes
For a spicier kick, add diced jalapeños or extra chili powder. Store leftover filling in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex