Monday, February 28, 2011

Taco Taco Taco

The last time I made Enchiladas, I was thinking how good the meat-and-Rotel mixture would taste as a soft taco.

3/4 lb. ground beef
1 small onion, chopped fine
1/4 teaspoon adobo without pepper
1/4 tsp pepper
1 can (10-oz) Rotel

Brown ground beef, onion, adobo and pepper in skillet. Drain. Stir in the Rotel.  Simmer 10 minutes and serve with your favorite taco fixings.

No "taco seasoning" required!  It's not a traditional taco, but it's really good.

For a party:  Triple the recipe.  Cook as described above.  After stirring in the Rotel, transfer to a slow cooker.  Cook on "Low" for an hour and then switch to "Warm" if you have that setting.


  1. MMM! Sounds great!

    Barb, have you caught the blog decorating bug??? Love this background, too!!

  2. Barb, I seem to have old email addresses for you so I'm posting the link for my Santa Fe Lasagna here.




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