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“Spicy diced tomatoes add a kick to tacos filled with seasoned beef, lettuce and Cheddar cheese”

Ingredients Nutrition

  • 1 lb ground sirloin beef (90% lean)
  • 2 (10 ounce) cans Ro*Tel® Original Diced Tomatoes & Green Chilies, divided
  • 1 (1 1/4 ounce) package30% less sodium taco seasoning mix
  • 13 cup water
  • 12 medium taco shells, warmed
  • 3 cups shredded lettuce
  • 1 12 cups shredded cheddar cheese


  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.
  4. COOK'S TIPS: For a milder flavor, use Ro*Tel® Mild Diced Tomatoes & Green Chilies. Draining the liquid off the second can of tomatoes reduces the spiciness of the tomatoes used on top of the tacos.

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