Naco Taco From Kim Possible
This mash-up, popularized by the 2000s TV show Kim Possible, combines two classic dishes, nachos and tacos. Slathered in queso and packed with a crunch, you and your friends will have to give it a "booyah!"
Tasty Team
92% would make again
Total Time
25 minutes
25 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Total Time
25 minutes
25 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Ingredients
for 4 Nacos
- 4 10-inch flour tortillas
- 2 tablespoons canola oil
- 1 onion medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 lb ground beef
- 1 tablespoon ancho chile powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- 1 tablespoon orange zest
- 1 block 16-ounce block processed American cheese, such as Velveeta
- 1 can 10-ounce can of diced tomatoes with chiles, such as Ro-tel
- ⅓ cup water
- 1 cup tortilla chips
- 1 cup shredded lettuce
- 1 cup guacamole
- ½ cup roma tomato, diced
- ½ cup sliced pickled jalapeños
- ¼ cup sour cream
Nutrition Info
- Calories 944
- Fat 56g
- Carbs 56g
- Fiber 20g
- Sugar 11g
- Protein 52g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C).
- Make the tortilla shells: Cut each tortilla into a 6-inch square. Place a 3-inch metal ring, such as a cookie cutter, at the center of a tortilla and fold up the ends on either side of the ring opening, then clamp together with a small paper clip. Place the tortilla in a medium metal bowl so the unclamped ends fold up along the sides of the bowl. Transfer the bowl with the tortilla to the oven and bake for 5 minutes, until lightly browned and crunchy. Remove from the oven and let cool until safe to handle, then remove the paper clip and ring. Repeat with the remaining tortilla squares.
- Make the meat filling: Heat the canola oil in a large skillet over medium-high heat. Add the onion and cook until lightly browned, about 4 minutes. Add the garlic and cook for 1 minute, until fragrant. Add the ground beef and cook until the meat is browned and cooked through, about 4 minutes. Drain any excess liquid from the pan.
- Add the ancho chile powder, cumin, coriander, paprika, black pepper, cornstarch, salt, and orange zest and stir to combine, then use a whisk to mash the beef in the pan to break up any large pieces. Remove the pan from the heat and set aside until ready to assemble the nacos.
- Make the cheese sauce: Dice the cheese into 1-inch cubes, then add to a medium saucepan with the diced tomatoes and water. Warm over low heat until the cheese cubes have fully melted and the tomatoes are incorporated, about 5 minutes.
- Assemble the nacos: Add ¼ cup of tortilla chips to a naco shell, followed by ½ cup of the meat filling, ¼ cup shredded lettuce, 2 tablespoons guacamole, 2 tablespoons diced tomatoes, 2 tablespoons pickled jalapeños, 1 tablespoon sour cream, and ¼ cup cheese sauce. Repeat with the remaining ingredients to make 4 nacos total.
- Serve immediately.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
