1 lb floor 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 bitter cream
Cilantro for garnish
INSTRUCTIONS
Add the meat and taco seasoning to a skillet and cook dinner till absolutely browned. Break it up into small items as the meat cooks. I didn’t drain the fats of my beef as I used a lean ratio of 97/3. I you need you may drain some fats of.
In a sauce pan, over medium warmth add the Velveeta and RoTel tomatoes with its juices. Prepare dinner till the cheese melts for about 10 minutes
Add a layer of lettuce to the taco shell, add a few spoonfuls of beef and prime with the Velveeta sauce. High with bitter cream, cilantro and your favourite toppings