Put the cooking pot on the burner on high until it is starting to smoke.
Let it sear for a minute or two so that the bottom starts to crust.
Break it up with the wooden spatula and distribute throughout the pot.
Use the spatula to keep chopping the beef so that it breaks apart into crumbles.
Each time you turn, stir, or chop with the spatula, let it sit in place undisturbed so that it can sear a crust.
Once the beef is cooked through, use the strainer & wide brimmed bowl to strain most (but not all) of the grease out.
Some people leave more of the grease in, that's fine, but may make the meat greasy depending on how much you leave and if it's 85/15 or 80/20.
If you use a lean mix like 90/10 or 95/5, don't strain it, it's already dry enough as it is.
While the beef is straining, empty the Rotel and green chilie tins into the pot.
Turn the heat down to 6.
Let them cook off the juices and the veggies start to break down while softening the fond (hardened meat crust) at the bottom of the pan from searing the beef.
If using BTB, add it now.
Add the beef back into the partially cooked Rotel and chilies.
Depending on how well you drained it, add a tsp or two of grease back in.
Add the McCormicks' taco seasoning packets and mix well.
Let the beef, tomatoes, chilies, and seasonings simmer for 5-10 mins.
If the mix is too wet, either cook it down further, or add in masa to thicken.
Alternatively, cook the fries or tots separately (preferably in an air fryer), then add them into the beef mix. The potatoes will absorb the extra juices & disintegrate into the meat, you won't even notice they're in there later.