Servings: 20 small tacos For the Beef Mixture: 2 lbs ground beef chuck, 10% to 20% fat 20 oz Rotel Tomatoes with Green Chilis, (Two 10 oz cans with their juice) 1 tsp chili powder, plus more for serving 1 tsp kosher salt, or to taste To Serve Beef Tacos: 20 yellow corn tortillas, (small) or Hard Taco Shells 1/2 iceberg lettuce, shredded 2/3 cup sour cream, for topping 2 limes , cut into wedges 1/4 bunch Cilantro sprigs, to serve
Heat a large non-stick skillet over med-high heat. Add 2 lbs ground beef and cook, stirring occasionally until cooked through (5 minutes).
Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 Tbsp in the pan.
Add 2 cans of tomatoes, 1 tsp chili powder and 1 tsp salt. Continue to cook until beef is fully cooked and sauce slightly reduced and most of the tomato liquid has evaporated (7 to 10 minutes).
Before serving, on a dry large non-stick pan over medium/high heat, toast both sides of tortillas just until hot and barely starting to turn golden (15-30 seconds per side). Remove to a plate and cover loosely with foil to keep warm.
To serve, place a heaping spoonful of beef over each tortilla, top with lettuce, mango salsa, sprigs of cilantro, sour cream and a sprinkle of chili powder if desired. Squeeze fresh lime juice just before eating.