This is almost more of a method than it is a recipe, but hey, it’s my blog and I make this at least once a week, so it’s worth documenting for posterity’s sake.
My husband and I have been making our tacos with Ro*Tel for so long that neither of us can remember why we started doing it this way. The volume of our taco filling is like half vegetables at this point, which makes me happy because I usually get two solid lunches of leftover taco beef served over the dregs of a Doritos bag (the best walking tacos you’ve ever had), in an omelet, or in leftover hard- or soft-shell tortillas.
This is the meal I cook the most often, and we never tire of it. Enjoy!
- Brown 1 pound of lean (at least 90%) ground beef.
- When the beef is mostly browned, add half an onion, diced, and 1 jalapeño, seeded and minced. Sauté until the beef is fully cooked and the onion is translucent, at least 5 minutes.
- Mix in one 10-ounce can Ro*Tel Hot Diced Tomatoes with Habaneros (undrained) and the contents of a 1-ounce taco seasoning pack (2-3 tablespoons of taco seasoning mix). Cook on low for 5 minutes.
- Prepare tortillas: Microwave soft shell tortillas for at least 20 seconds for pliability. Bake hard shell tortillas at 325 degrees Fahrenheit for 3-5 minutes to crisp. Want your hard shell tortillas to be less breakable? Add shredded cheese to the bottoms of the tortillas before baking, and the cheese will melt and hold the base together while you’re eating.
- Add taco beef to the tortillas and top with shredded cheese, diced onion, chopped cilantro, sour cream, and taco sauce.