Nacho Tacos

Nacho Tacos

Blogger Deborah Harroun of Taste and Tell shares two of her favorite Mexican foods—combined into one! Learn to make this recipe with our how-to article.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

6

servings

Tacos
1
lb ground beef
1
package (1 oz) Old El Paso® taco seasoning mix
2/3
cup water
1
can (10 3/4 oz) condensed nacho cheese soup
1
box (4.6 oz) Old El Paso® taco shells (12 shells), heated as directed on box
Toppings, if desired
Shredded romaine lettuce
Chopped tomatoes
Sour cream
Chopped avocados
  1. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
  2. Add taco seasoning mix and water to beef; stir until combined. Heat to boiling; reduce heat. Simmer 3 minutes, stirring frequently. Stir in soup; heat until hot.
  3. Spoon beef mixture into heated taco shells. Serve with desired toppings.
Makes 6 servings (2 tacos each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Add any of your favorite nacho toppings, such as sliced ripe olives or pickled jalapeño slices.
For a bit more spice, add some juice from a jar of pickled jalapeños at the same time as the soup.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.