Ground Beef Tacos with Rotel and Cheddar
Quick skillet ground sirloin tacos seasoned with tomatoes and green chilies, simmered until flavorful. Topped with shredded lettuce, drained diced tomatoes, and melted Cheddar cheese on warm flour tortillas. Ready in under 30 minutes.
Ingredients
- 1 cup Cheddar cheese, shredded
- 1 pound ground sirloin beef, 90% leanground turkey1:1poultry
lighter protein option
- 2 cans (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained (divided)diced tomatoes + diced green chilies1:1 combinedproduce
fresh substitute
- ⅓ cup water
- 1 pkg (1.25 oz each) 30% less sodium taco seasoning mix
- 3 cups shredded lettuce
- 12 flour tortillas (6 inch), warmed
Instructions
- 1
Cook ground sirloin in a large skillet over medium-high heat until crumbled and no longer pink, stirring occasionally; drain.
- 2
Add one can of undrained tomatoes and green chilies with seasoning mix; mix well.
- 3
Stir in water and bring to a boil.
- 4
Reduce heat to low and simmer, stirring occasionally.
- 5
Meanwhile, drain the remaining can of tomatoes.
- 6
Spoon meat mixture evenly onto warmed tortillas.
- 7
Top with lettuce, drained tomatoes, and cheese.
Good to Know
Cooked meat mixture refrigerated up to 3 days in airtight container; reheat gently over low heat.
Prepare meat mixture up to 1 day ahead; warm before assembling tacos. Tortillas can be warmed ahead and kept in a towel.
Serve immediately with extra toppings on the side: sour cream, salsa, jalapeños, cilantro.
Common Mistakes
Do not skip draining the ground beef to avoid excess fat making the filling greasy.
Do not overcook the meat mixture after reducing heat to avoid drying it out; simmer gently for 10 minutes.
Do not add drained tomatoes to the hot meat mixture to avoid breaking them down into mush; keep them as garnish.
Substitutions
Dairy-Free Swaps
General Alternatives
fresh substitute