Equipment Needed
- Large skillet (cast iron or non-stick)
- Wooden spoon or spatula
- Box grater (if shredding your own cheese)
- Measuring cups and spoons
- Can opener
- Small bowl for toppings
- Tortilla warmer or clean kitchen towel
Step-by-Step Instructions
I always start by placing my large skillet over medium-high heat. Once it’s hot, I add the ground beef. I break it up with my wooden spoon into small crumbles as it cooks. The key here is to let it get a nice, brown sear in spots—that’s where the deep, meaty flavor comes from. I don’t stir it constantly; I let it sit for a minute or two to develop that color. Once the beef is fully browned and no longer pink, I carefully drain off the majority of the excess grease. I leave about a tablespoon in the pan for flavor. This step is important for flavor, but skipping it will make your tacos too greasy.
Next, I reduce the heat to medium. I add the entire undrained can of Rotel tomatoes and green chilies right into the skillet with the beef. The sizzle and steam that rises is so aromatic! I stir to combine, letting the tomatoes and chilies heat through for about a minute. Then, I sprinkle the entire packet of taco seasoning evenly over the mixture. I stir again, coating every crumble of beef in the spices, and let it toast for just 30 seconds until fragrant. This toasting step wakes up the dried spices and makes a world of difference.
Now, I pour in the half cup of water. I stir everything together, scraping up any flavorful browned bits from the bottom of the pan. I bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 8-10 minutes. This simmering time is not optional! It allows the flavors to meld beautifully and the liquid to reduce slightly, concentrating the flavors and creating a thick, cohesive, saucy filling that won’t run out of your tortilla. I stir it occasionally to prevent sticking.(See the next page below to continue…)