@emmadinnerrecipes: A flavorful, cheesy taco dinner with seasoned beef, Rotel tomatoes and green chiles, served with fluffy Mexican-style red rice. 🌮 Rotel Tacos Ingredients 1 lb (450 g) ground beef 1 can (10 oz / 283 g) Rotel diced tomatoes & green chilies, drained slightly 1 cup shredded Mexican-blend or cheddar cheese 1 small onion, finely diced 2 cloves garlic, minced 1 tbsp taco seasoning ½ tsp chili powder ½ tsp ground cumin ½ tsp smoked paprika ¼ tsp black pepper ½ tsp salt, or to taste 8–10 small flour or corn tortillas 1 tbsp oil Toppings Shredded lettuce Diced tomatoes Diced onion Sour cream Fresh cilantro Sliced jalapeños Lime wedges Extra shredded cheese Instructions 1. Brown the beef Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon until browned and cooked through. 2. Add onion and garlic Drain excess grease if necessary. Add the diced onion and cook for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds. 3. Season the meat Add taco seasoning, chili powder, cumin, smoked paprika, black pepper, and salt. Stir well so the seasoning coats the beef. 4. Add Rotel Stir in the Rotel tomatoes and green chilies. Reduce the heat to medium-low and simmer for 4–5 minutes until most of the liquid has cooked down. 5. Make it cheesy Turn the heat to low and stir in the shredded cheese. Mix until melted and creamy. 6. Warm the tortillas Heat tortillas in a dry skillet for about 20–30 seconds per side until soft and flexible. 7. Assemble Fill each tortilla with the cheesy Rotel beef mixture. Add lettuce, tomatoes, onion, sour cream, cilantro, jalapeños, and a squeeze of fresh lime. --- 🍚 Mexican Red Rice Ingredients 1 cup long-grain white rice 2 tbsp vegetable or olive oil ¼ cup finely diced onion 2 cloves garlic, minced ½ cup tomato sauce 1½ cups chicken broth ½ tsp ground cumin ½ tsp salt ¼ tsp black pepper ¼ tsp chili powder ½ cup frozen peas and carrots (optional) Fresh cilantro for garnish Instructions 1. Toast the rice Heat oil in a saucepan over medium heat. Add the uncooked rice and toast for 4–6 minutes, stirring frequently, until the rice becomes lightly golden. 2. Add onion and garlic Add the diced onion and cook for 2 minutes. Stir in the garlic and cook for about 30 seconds. 3. Add tomato sauce Pour in the tomato sauce and stir well. Cook for 1–2 minutes so the tomato flavor develops. 4. Add broth and seasoning Pour in the chicken broth. Add cumin, salt, black pepper, and chili powder. Stir once. 5. Simmer Bring the mixture to a gentle boil. Reduce the heat to low, cover tightly, and simmer for 18–20 minutes. 6. Add vegetables If using peas and carrots, add them during the last 5 minutes of cooking. 7. Rest the rice Turn off the heat and leave the rice covered for 5–10 minutes. Then gently fluff it with a fork. 8. Serve Garnish with fresh cilantro and serve alongside the hot Rotel tacos. 🔥 Serving Idea Serve 2–3 Rotel tacos with a generous scoop of red rice, lime wedges, sour cream, fresh cilantro, and extra melted cheese. 🌮🍚🧀

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Tuesday 06 October 2026 13:16:39 GMT