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Nacho Tacos

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  • Prep 25 min
  • Total 25 min
  • Servings 6
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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 Aug 21, 2012
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  • 1 lb ground beef
  • 1 packet (1 oz) Old El Paso™ Original 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™ Crunchy Taco Shells (12 Count), heated as directed on box

Toppings, if desired

  • Shredded romaine lettuce
  • Chopped tomatoes
  • Sour cream
  • Chopped avocados
Make With
Old El Paso


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add any of your favorite nacho toppings, such as sliced ripe olives or pickled jalapeño slices.
  • tip 2
    For a bit more spice, add some juice from a jar of pickled jalapeños at the same time as the soup.


Nutrition Facts are not available for this recipe
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