On the menu this week was an easy, south-of-the-border favorite in our house – Nacho Tacos. Just as the name implies, it’s a cross between a taco and nachos. Take your typical Nacho toppings, but instead of piling all the yummy ingredients over a big plate of tortilla chips, you stuff them inside a crunchy taco shell. Yeah, these tacos are fun and tasty.
When we go for fast-food not so authentic tacos, we’re big fans of Taco Bell’s Nacho Doritos Tacos. Taco Bell has marketed so much of their “fixings” in the grocery stores these days – everything from the refried beans to the taco sauce can be had. Yet no Taco Bell-Doritos Taco shells. Hum, wonder if it’s Taco Bell or Doritos that are keeping these awesome shells out of the super market aisles. (Hint hint Taco Bell !) Anyway, I discovered a new Stand and Fill taco shell from Old El Paso – Nacho Flavored Shells. I will admit, they aren’t the same as Taco Bell’s shell, (not nearly as flavorful) but they were a nice alternative to the usual crunchy style taco shell. The fact that they stand up is also nice – made filling the shells with the cheesy meat mixture super easy.
As for the Nacho Cheese sauce, I prefer Tostitos Salsa Con Queso. According to the label, it’s made with Real Cheese – although I haven’t a clue how much. Making your own Nacho Cheese Sauce is the best, but when it comes to the convenience of store-bought sauces, this is the most flavorful. It’s smooth and blends well with the meat filling. And just for the record, I’m not a spokesperson for either of these brands – paid or otherwise. You can use whatever sauce you like best.
1 1/2 lbs Ground Beef
1 Jar Tostitos Salsa Con Queso (or favorite Nacho Cheese Sauce)
5 or 6 Nacho Jalapeno Peppers, chopped (more if desired)
1 Tablespoon Taco Seasoning
1/2 Teaspoon Mexican Chili powder
1/2 Teaspoon Cumin
10 taco shells, warmed
1/2 cup sour cream
1 cup shredded lettuce
2 Roma Tomatoes, chopped
Heat oven to warm taco shells. Place shells on a rimmed baking sheet and keep in warm oven until ready to use.
Chop Jalapeno peppers and set aside until ready to use. Shred lettuce and chop tomatoes, place on a platter or in small bowls for serving.
Cook the beef 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Once cooked, drain well and return to skillet.
Stir Salsa Con Queso into meat. Add Jalapeno Peppers and seasonings. Stir to blend well. Taste and adjust seasonings to you liking.
Spoon the beef mixture into the taco shells. Top with sour cream, lettuce and tomato.