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INGREDIENTS
- 1 lb ground beef
- 1 tablespoon taco seasoning
- 1 can rotel tomatoes with juices 10 ounces
- 8 ounces Velveeta ½ block
- 10 nacho cheese taco shells
- 2 cups romaine lettuce chopped
- 3 tablespoons sour cream
- Cilantro for garnish
INSTRUCTIONS
- Add the beef and taco seasoning to a skillet and cook until fully browned. Break it up into small pieces as the beef cooks. I did not drain the fat of my beef as I used a lean ratio of 97/3. I you want you can drain some fat of.
- In a sauce pan, over medium heat add the Velveeta and Ro*Tel® tomatoes with its juices. Cook until the cheese melts for about 10 minutes
- Add a layer of lettuce to the taco shell, add a couple of spoonfuls of beef and top with the Velveeta sauce. Top with sour cream, cilantro and your favorite toppings.
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