Description
Make flavorful Rotel Tacos in just 25 minutes! Ground meat, zesty Rotel, and your favorite toppings in a warm taco shell. Perfect for weeknight dinners.
Ingredients
Scale
Ingredients List
- 1 lb ground beef or turkey
- 1 can (10 oz) Rotel tomatoes and green chilies (original, mild, or hot)
- 1 packet taco seasoning
- 8-10 taco shells or tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup sour cream
- 1 avocado, sliced
- Salt and pepper to taste
Instructions
Step-by-Step Instructions
- Cook the ground meat: In a large skillet, brown the ground beef or turkey over medium heat until fully cooked, breaking it apart with a spoon as it cooks. Drain any excess grease.
- Add Rotel and seasoning: Stir in the can of Rotel tomatoes and green chilies along with the taco seasoning. Simmer for 5-7 minutes until the mixture is heated through and well combined.
- Prepare the taco shells: While the meat mixture is simmering, warm the taco shells or tortillas according to package instructions.
- Assemble the tacos: Spoon the Rotel meat mixture into each taco shell or tortilla. Top with shredded cheese, lettuce, tomatoes, sour cream, and avocado slices.
- Serve: Serve the tacos immediately with additional toppings or sides as desired.
Notes
- Drain the Rotel: To avoid a watery filling, drain the Rotel tomatoes slightly before adding them to the cooked meat. This will help maintain the right consistency for the taco filling.
- Warm the Tortillas: Always warm your tortillas or taco shells before serving. This makes them more pliable and enhances the flavor and texture of your tacos.
- Customize the Heat: Adjust the spiciness by choosing the appropriate Rotel variety—mild, original, or hot. You can also add more spices or hot sauce to suit your taste.
- Layer the Toppings: For even distribution of flavors in every bite, layer the toppings strategically. Start with the meat, then add cheese (so it melts slightly), followed by fresh toppings like lettuce, tomatoes, and avocado.