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Nacho Tacos

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.
By Deborah Harroun
Updated August 21, 2012
Make With
Make With
Old El Paso



  • 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.

  • 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.

No nutrition information available for this recipe
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