Unless you grew up around Mexican food, chances are your first introduction to it was probably the ground beef taco. And maybe you make them for your family – they’re fast, easy & everyone seems to love them from kids to kids at heart. I make a few different kinds of ground beef tacos, but these are our fave.
I think ground beef tacos like this hit us in our comfort zone! And while these might look like ordinary old tacos, they’re not. Oh no. There’s a few special touches to this recipe that will make you sit up and take notice at the very first bite.
First of all, you’re gonna want to ditch the mix and season the ground beef with either Home-made Taco Seasoning or my newer Smokin’ Chipotle Taco Seasoning. I highly the Smokin’ Chipotle, of course! I mix up both in big batches and stash it in my cupboard.
Then you’re gonna simmer that seasoned ground beef with a can of Ro-tel. There’s just something magical about Ro-tel. You could use tomatoes and green chile but it’s just not the same…I don’t know why, but it’s not. I like to pulse the Ro-tel once or twice in my blender just because I don’t like the chunks of tomato so much, but that’s up to you.
Now if you really want to take this over the top, try frying up your own taco shells like I did for my Picadillo Tacos. Or if you want to get this on the table with no fuss or bother, these tacos are still great with the old store-bought box or a tortilla of your choice.
Serve these tacos up with all your fave things. Black beans, refried beans and/or rice, sour cream, guacamole and cheese, and whatever else you want to top with. I just showed them kind of plain in the picture so ya’ll could see the filling inside. Of course, the more inexpensive sides you serve, the further that pound of ground beef will go.
Make sure to look for your ground beef on sale, maybe in larger packs, and separate it out by the pound and freeze. Cheese freezes well, too, so there’s no sense in paying full price. Stock up on it. It’s not so good for slicing after being frozen (it can get a little crumbly) but it’s fine for grating. And things like taco shells and tortillas do go on sale, often with coupons.
Ground Beef Tacos with Ro-tel
- 1 pound ground beef
- 1 can (10 oz each) Ro-Tel Original Diced Tomatoes & Green Chilies
- 1 package of taco seasoning or 2 1/2 (or to taste) tablespoons Home-made Taco Seasoning or Smokin’ Chipotle Taco seasoning
- 1/3 cup water
- 12 taco shells, flour tortillas (6 inch), warmed or 24 corn tortillas (two per taco)
- Your favorite accompaniments
Cook beef in large skillet over medium-high heat, breaking up with a spatula (or potato masher) until no longer pink. Drain well and return to skillet.
Meanwhile, if desired, add the contents of a can of Ro-tel to a blender and pulse to break the tomatoes down.
Push the beef to the edges of the pan and add the taco seasoning to the center. Allow to toast for a few seconds, then mix in with the beef. Add the Ro-tel and about water. Bring to a good simmer, then turn down to low and gently simmer for about 10 minutes, stirring now and then, until the beef shows no moisture on the bottom of the pan when a spoon is run through.
Serve on/in taco shells with your favorite accompaniments.
Of course I’ll be bringing these tacos to Fiesta Friday, hosted this week by Monika @ Everyday Healthy Recipes and Sue @ Birgerbird. I’ve already seen all kinds of wonderful Mexican & Southwestern food there this week in honor of Cinco de Mayo.