Ingredients25 m servings 455 cals
- Cook beef in large skillet over medium-high heat about 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add 1 can undrained tomatoes and seasoning mix; mix well. Stir in water; bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
- Meanwhile, drain remaining can of tomatoes; set aside.
- Spoon meat mixture evenly onto tortillas; top with lettuce, drained tomatoes and cheese.
- Cook's Tips:
- For a milder flavor, use Ro*Tel® Mild Diced Tomatoes & Green Chilies. Or, drain the liquid off the second can of tomatoes to reduce the spiciness of the tomatoes used on top of the tacos. Crisp taco shells may be used in place of flour tortillas, if desired.
Per Serving: 455 calories; 24.3 g fat; 37 g carbohydrates; 26.8 g protein; 76 mg cholesterol; 1345 mg sodium. Full nutrition
ReviewsRead all reviews 6
Pretty good recipe! Although I drained the Rio Tel before adding them to the meat, the flavor was great! I'd highly recommend draining the meat so no big grease is in your meat when you eat the...
Yes, the best. I will be using the Rockin taco recipe from this day forward. The perfect amount of spice, but I like kick.
Easy. Can substitute other diced tomatoes or picante sauce in the meat sauce. I added some chopped onion and garlic to the beef. Flexible recipe to add or subtract some spice/heat. Use fresh ch...
This is a great simple & easy recipe for tacos. My wife & I liked it better than the more elaborate ones we have used in the past. We used Rotell for the meat portion, but used fresh tomatoes fo...