Rockin' Tacos

4
(39 ratings)
Prep
Time
Total Time
Number Of
Ingredients
6
Servings6

Spicy tomatoes add a kick to taco recipe of soft tortillas filled with seasoned beef, lettuce and Cheddar cheese

Ingredients
  • 1 pound ground sirloin beef (90% lean)
  • 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, divided
  • 1 pkg (1.25 oz each) 30% less sodium taco seasoning mix
  • 1/3 cup water
  • 12 flour tortillas (6 inch), warmed
  • 3 cups shredded lettuce
  • 1 cup shredded Cheddar cheese
 
Directions
  1. 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.
  2. Meanwhile, drain remaining can of tomatoes; set aside.
  3. 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.

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.

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Nutrition Information
Calories: 418 View complete nutrition information
Reviews (23)

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Overall Rating

Terd fergison August 23, 2016

Great recipe! I tried substituting the two cans of rotel for nothing and it was great! My family love it.

Luckyguy April 18, 2016

Because of my better halfs food allergies I started making our own tacos to get away from corn in so many prepared tacos mixes! This recipe has allowed us to eat tacos again! Can't stand to eat any other tacos now. I fix some black beans and rice to go with them and we're all set! Love taco night with Ro-Tel!

mike April 23, 2015

i use 90% ground turkey. you get 4 oz more for less cost. chop up onion and green pepper, saute before adding meat.

Norky December 23, 2014

This recipe is on the right track, but it needs tweaking. First of all, leave out the water and the "taco seasoning mix." Neither one does anything to improve a taco. Secondly, just use one can of the diced tomatoes with green chiles. Instead, add one-half to three-quarters of a jar of Pace Picante sauce (medium or mild) and one 16-oz. can of Refried Beans with green chiles, and stir that mixture into the meat until hot. Now THAT'S a taco mix! Lettuce and shredded cheddar cheese are a must, other toppings (tomatoes, onions, sour cream, guacamole) are optional. Thirdly, if you know anyone who can make killer "Native American fry bread," by all means try that (known in the West as an "Indian Taco") instead of a hard or soft taco shell. Otherwise you can just thaw out and let rise some frozen dough balls such as Rhodes, flatten them out and cook in hot oil. That's a good approximation of fry bread.

Kirsten January 30, 2014

These are great. I made these and they were very quick and easy to put together. These very tasty.

Pamiesue January 30, 2014

Wonderful flavor and so easy to prepare. The family loved it. I actually made a taco salad placing all the ingredients on a small bed of quino chips. Yummmmmm