This post is brought to you by Old El Paso. All opinions are my own.
It’s fall and you know what that means- football! Every weekend, millions of Americans gather around the TV to spend the evening together and watch a game. That’s great enough, but one of my absolute favorite things about football season {besides watching the two sides of my family cheer on very different teams} is the food!
There are so many absolute classics when it comes to game day grub, and it’s hard to pick a favorite. Recently I was trying to decide if I should make nachos or tacos- so I decided to combine them into the Ultimate Game Day Nacho Tacos!
Some of the inspiration came from the Old El Paso Bold Nacho Cheese Taco Dinner Kit from Walmart, which allows you to make tacos inspired by nacho cheese chips. I wanted to go for a more traditional nacho though, so I got an 18 pack of Old El Paso tacos and made something a little bit more like what you’d see on a plate of nachos- but in a more portable form!
These Nacho Tacos are perfect for game day because you don’t need a fork, or really even a plate {unless you go a little heavy handed on the toppings like I did}! You can set out a toppings bar and let your guests customize what they put on top of their tacos- just make sure you include all the classic nacho toppings, like onions, tomatoes, sour cream, guacamole, and of course, beef and cheese!
While you can customize this dish any way you want, I recommend keeping the seasoning the same {it’s so good and really goes well with the other flavors} and of course, you need to get Old El Paso taco shells! I kept expecting the shells to break while I was piling on ingredient after ingredient and they never did- not even when I was eating them. They didn’t get soggy even though I added lots of nacho cheese sauce, and I even used an extra shell I had as chips to use up the last of the guac!
Ingredients:
18 pack Old El Paso Taco Shells
1 lb grass fed ground beef
1 small white onion, diced
2 large roma tomatoes, diced
1 bunch cilantro, chopped
2 bunches green onions, chopped
Shredded lettuce
1 block of Cheddar Cheese, grated
1/3 cup milk
1 jalapeno, chopped {More if you want some as a topping!}
½ tsp garlic powder
1 tsp chili powder
1 tsp sweet paprika
½ tsp onion powder
½ tsp sea salt
1 tbsp olive oil
Pepper to taste
Directions:
1. Prepare all veggies- wash, dry, and chop if needed.
2. Heat olive oil over medium heat. When hot, add ground beef and break into crumbles.
3. Cook until done, when meat reaches 155 degrees and is no longer pink in the center.
4. Add seasonings and ¼ cup of water, then reduce heat to low. Cover pan with a lid and simmer for five minutes.
5. Meanwhile, heat another pan over medium heat and add chopped jalapeno. Cook for 1-2 minutes.
6. Add your shredded cheddar cheese. Reduce heat as needed to prevent burning, I kept mine at medium-low.
6. Add the milk and stir gently to melt the cheese and combine with the milk. Add garlic powder and salt to taste.
7. Assemble your tacos by adding the ground beef first, then the nacho cheese {work quickly, it likes to get gooey when it’s not on the stovetop!}, then desired toppings. Enjoy!
However your team does during the game, these tacos are sure to be a winner! Don’t forget to grab some Old El Paso taco shells at Walmart when you’re getting your game day food!
