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 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.
