Spicy diced tomatoes add a kick to tacos filled with seasoned beef, lettuce and Cheddar cheese
| Total: | 25 min |
| Prep: | 25 min |
| Yield: | 6 servings (2 tacos each) |
Ingredients
- 1 pound ground sirloin beef (90% lean)
- 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, divided
- 1 pkg (1.25 oz each) 30% less sodium taco seasoning mix
- 1/3 cup water
- 12 medium taco shells, warmed
- 3 cups shredded lettuce
- 1-1/2 cups shredded Cheddar cheese
Instructions
- 1. Cook beef in large skillet over medium-high heat about 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add 1 can undrained tomatoes and seasoning mix; mix well. Gradually add water, stirring until well blended. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
- 2. Spoon meat mixture evenly into taco shells; top with lettuce and cheese.
- 3. Drain remaining can of tomatoes; spoon evenly over tacos.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 446 |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 25 g |
| Cholesterol | 88 mg |
| Sodium | 1109 mg |