Amazing Bacon Cheeseburger Tacos
Ingredients
1 pound lean (at least 80 percent) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) Old El Paso 40 percent less-sodium taco seasoning mix
2/3 cup water
1/2 cup Old El Paso Cheese ‘n Salsa dip (from 15-ounce jar)
1 box (7.4 ounce) Old El Paso hard and soft taco shells
(6 hard corn shells and 6 soft flour tortillas)
1 1/2 cups shredded lettuce
1 large tomato, seeded and chopped (1 cup)
6 slices bacon, crisply cooked, crumbled
Preparation
1.In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook 3 to 4 minutes, stirring frequently, until thickened. Stir in dip until well mixed.
2.Heat taco shells and tortillas as directed on box.
3.Fill heated taco shells and tortillas with warm beef mixture, lettuce, tomato and bacon.
Serves
6 servings (2 tacos each)
Notes, Tips & Suggestions
Substitution: Can’t find the Cheese ‘n Salsa dip? Try 4 ounces Mexican prepared cheese product, cubed, or another soft cheese that melts easily. If you prefer less spice, use regular prepared cheese product.
Preparation Time:
25 minutes
Start to Finish Time:
25 minutes
Chicken Nugget Tacos
Ingredients
24 frozen breaded cooked chicken nuggets
1/4 cup sour cream
2 teaspoons Old El Paso 40 percent less-sodium taco seasoning mix (from 1-ounce package)
1 to 2 tablespoons milk
1 box (7.4 ounces) Old El Paso hard and soft taco shells (6 hard corn shells and 6 soft flour tortillas)
3/4 cup shredded cheddar cheese (3 ounces)
1 1/2 cups shredded lettuce
1/2 cup Old El Paso Thick ‘n Chunky salsa
Preparation
1.Bake chicken nuggets as directed on package. Cover to keep warm. Reduce oven temperature to 325°F. Heat taco shells and tortillas as directed on box.
2.Meanwhile, in small bowl, mix sour cream, taco seasoning mix and enough milk for desired consistency. Set aside.
3.Fill each taco shell and tortilla with 2 chicken nuggets, cheese, lettuce and salsa. Drizzle each with sour cream mixture.
Serves
6 servings (2 tacos each)
Preparation Time:
30 minutes
Start to Finish Time:
30 minutes
Fiesta Spaghetti Tacos
Ingredients
5 ounces uncooked spaghetti, broken in half
1 pound lean (at least 80 percent) ground beef
1 package (1 ounce) Old El Paso 40 percent less-sodium taco seasoning mix
1/2 cup water
1 1/4 cups tomato pasta sauce (any variety)
1 box (4.7 ounces) Old El Paso Stand ‘N Stuff taco shells (10 shells)
1 medium tomato, chopped (3/4 cup), if desired
2 tablespoons shredded Parmesan cheese
Preparation
1.Cook spaghetti as directed on package; drain.
2.Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until thickened. Stir in pasta sauce; cook over medium heat until hot. Stir in cooked spaghetti.
3.Meanwhile, heat taco shells as directed on box. Spoon about 1/2 cup spaghetti mixture into each taco shell; top with tomato and Parmesan cheese.
Serves
5 servings (2 tacos each)
Notes, Tips & Suggestions
Variation: If you like corn, add 1 cup frozen whole kernel corn with the pasta sauce. Cook about 5 minutes or until hot.
Preparation Time:
25 minutes
Start to Finish Time:
25 minutes
SOURCE:
General Mills
Ingredients
1 pound lean (at least 80 percent) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) Old El Paso 40 percent less-sodium taco seasoning mix
2/3 cup water
1/2 cup Old El Paso Cheese ‘n Salsa dip (from 15-ounce jar)
1 box (7.4 ounce) Old El Paso hard and soft taco shells
(6 hard corn shells and 6 soft flour tortillas)
1 1/2 cups shredded lettuce
1 large tomato, seeded and chopped (1 cup)
6 slices bacon, crisply cooked, crumbled
Preparation
1.In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook 3 to 4 minutes, stirring frequently, until thickened. Stir in dip until well mixed.
2.Heat taco shells and tortillas as directed on box.
3.Fill heated taco shells and tortillas with warm beef mixture, lettuce, tomato and bacon.
Serves
6 servings (2 tacos each)
Notes, Tips & Suggestions
Substitution: Can’t find the Cheese ‘n Salsa dip? Try 4 ounces Mexican prepared cheese product, cubed, or another soft cheese that melts easily. If you prefer less spice, use regular prepared cheese product.
Preparation Time:
25 minutes
Start to Finish Time:
25 minutes
Chicken Nugget Tacos
Ingredients
24 frozen breaded cooked chicken nuggets
1/4 cup sour cream
2 teaspoons Old El Paso 40 percent less-sodium taco seasoning mix (from 1-ounce package)
1 to 2 tablespoons milk
1 box (7.4 ounces) Old El Paso hard and soft taco shells (6 hard corn shells and 6 soft flour tortillas)
3/4 cup shredded cheddar cheese (3 ounces)
1 1/2 cups shredded lettuce
1/2 cup Old El Paso Thick ‘n Chunky salsa
Preparation
1.Bake chicken nuggets as directed on package. Cover to keep warm. Reduce oven temperature to 325°F. Heat taco shells and tortillas as directed on box.
2.Meanwhile, in small bowl, mix sour cream, taco seasoning mix and enough milk for desired consistency. Set aside.
3.Fill each taco shell and tortilla with 2 chicken nuggets, cheese, lettuce and salsa. Drizzle each with sour cream mixture.
Serves
6 servings (2 tacos each)
Preparation Time:
30 minutes
Start to Finish Time:
30 minutes
Fiesta Spaghetti Tacos
Ingredients
5 ounces uncooked spaghetti, broken in half
1 pound lean (at least 80 percent) ground beef
1 package (1 ounce) Old El Paso 40 percent less-sodium taco seasoning mix
1/2 cup water
1 1/4 cups tomato pasta sauce (any variety)
1 box (4.7 ounces) Old El Paso Stand ‘N Stuff taco shells (10 shells)
1 medium tomato, chopped (3/4 cup), if desired
2 tablespoons shredded Parmesan cheese
Preparation
1.Cook spaghetti as directed on package; drain.
2.Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until thickened. Stir in pasta sauce; cook over medium heat until hot. Stir in cooked spaghetti.
3.Meanwhile, heat taco shells as directed on box. Spoon about 1/2 cup spaghetti mixture into each taco shell; top with tomato and Parmesan cheese.
Serves
5 servings (2 tacos each)
Notes, Tips & Suggestions
Variation: If you like corn, add 1 cup frozen whole kernel corn with the pasta sauce. Cook about 5 minutes or until hot.
Preparation Time:
25 minutes
Start to Finish Time:
25 minutes
SOURCE:
General Mills
