Nacho Tacos

nacho tacos Entree Southwestern
Nacho Tacos
  • Prep 25 min
  • Total 25 min
  • Servings 6

Don't choose between nachos and tacos for dinner -- combine them both in one delicious meal, using Old El Paso™ taco seasoning mix for a truly authentic flavor. MORE+ LESS-

Deborah Harroun
Updated August 21, 2012
Old El Paso
Make with
Old El Paso



lb ground beef
package (1 oz) Old El Paso™ taco seasoning mix
cup water
can (10 3/4 oz) condensed nacho cheese soup
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


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  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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