In a large skillet over medium heat, cook the ground beef until it’s no longer pink, breaking it up with a spoon as it cooks. Drain any excess fat.

Stir in the drained Rotel Diced Tomatoes & Green Chilies, taco seasoning, and water. Bring the mixture to a simmer and cook, stirring occasionally, for about 5 minutes, or until the mixture has thickened slightly.

While the beef is cooking, preheat your oven to the temperature specified on the taco shell package. Arrange the taco shells on a baking sheet and warm them in the oven for 5-10 minutes, or as directed on the package.

Take a warmed taco shell and fill it with a spoonful of the beef and Rotel mixture. Top with shredded cheese, allowing the heat of the beef mixture to melt the cheese slightly.

Add shredded lettuce, diced tomatoes, a dollop of sour cream, and any other desired toppings such as jalapeños, black olives, or cilantro.

Serve the Rotel Nacho Tacos immediately while they are still warm and crispy. Offer additional toppings on the side so everyone can customize their taco to their liking.