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
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.
I used 97/3 ratio lean beef so I didn’t drain any fat. If you use a higher fat ratio beef you can drain some of the fat after cooking.