Nacho Taco Boats aka Nacho Tacos

On the menu was an easy, south-of-the-border favorite in our house – Nacho Tacos. Just as the name implies, it’s a cross between a taco and nachos. Take your typical Nacho toppings, but instead of piling all the yummy ingredients over a big plate of tortilla chips, you stuff them inside a crunchy taco shell.

Yeah, these tacos are fun and tasty. When shopping this week for the crunch taco shells, Hubby made a suggestion that really made this recipe rock. Instead of the stand and fill taco shells we normally buy, could we use Ortega Fiesta Flats instead? Sure, let’s give it a try.

Naco Taco Boat shells
One simple change . . .
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Going from this . . .
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To this. 

The recipe will work with either the stand and fill shells or the flat bottom shells. The biggest difference is that the flat bottom shells are far less messy. And they have a wonderful crunch without falling apart. The flat bottom shells is thinner that the stand and fill shell, yet they hold up equally well if not better. Go figure . . .

20120424-queso-tostitosAs for the Nacho Cheese sauce, I prefer Tostitos Salsa Con Queso. According to the label, it’s made with Real Cheese – although I haven’t a clue how much. Making your own Nacho Cheese Sauce is the best, but when it comes to the convenience of store-bought sauces, this is the most flavorful. It’s smooth and blends well with the meat filling.  And just for the record, I’m not a spokesperson for either of these brands – paid or otherwise. You can use whatever sauce you like best.

Nacho Taco Boats
1 1/2 lbs Ground Beef
1  Jar Tostitos Salsa Con Queso (or favorite Nacho Cheese Sauce)
5 or 6 Nacho Jalapeno Peppers, chopped (more if desired)
1 Tablespoon Taco Seasoning
1/2 Teaspoon Mexican Chili powder
1/2 Teaspoon Cumin
12 taco flats, warmed
1/2 cup sour cream (more if desired)
1 cup shredded lettuce
2 Roma Tomatoes, chopped

Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place taco flats on the prepared baking sheet and set aside until ready to warm.

Chop Jalapeno peppers and set aside until ready to use. Shred lettuce and chop tomatoes, then set aside until ready to use.

Cook the beef 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Once cooked, drain well and return to skillet. (I always drain my ground meats in a colander over a large metal bowl. That way I can dispose of the grease without clogging the drain in the process).

Stir Salsa Con Queso into meat. Add Jalapeno Peppers and seasonings. Stir to blend well. Taste and adjust seasonings to you liking. Lower heat to simmer and continue to cook, allowing all the flavors to blend.

Place taco flats in the oven and warm for 5 minutes.

Remove from oven, fill flats with meat, top with lettuce, tomato and sour cream. Have additional nacho peppers and salsa at the table for those who want to crank up the heat.

Serve with favorite sides such as Refried Beans and enjoy!

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Nacho Taco Boats (4)
Place taco flats on a foil lined baking sheet.
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Brown ground beef in a cast iron skillet, breaking apart as the meat cooks
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Shred lettuce, chop jalapeno and dice tomatoes until ready.
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Drain ground beef and return to skillet.
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Add cheese sauce, jalapenos and spices.
Nacho Taco Boats (5)
Fill warmed flats with meat mixture, top with lettuce and tomatoes.
Nacho Taco Boats (6)
Finish with sour cream and serve.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.