Ingredient List
- 1 lb ground beef (at least 80% lean)
- 2/3 cup water
- 1 package (1 oz) Old El Paso™ Hot & Spicy Taco Seasoning Mix
- 8 oz shredded Mexican style 4 cheese blend (2 cups)
- 1 box (5.4 oz) Old El Paso™ Bold Nacho Cheese Stand 'n Stuff Taco Shells (10 Count), heated as directed on box
- 1 cup guacamole
- 1/2 cup from 1 bottle (9 oz) Old El Paso™ Spicy Queso Blanco Sauce
- 1/2 cup chopped, cooked bacon
- 1/2 cup diced tomatoes
- 1/4 cup sliced pickled jalapeños
- 2 tablespoons sliced green onions
Preparation
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide half of cheese among heated shells; top with beef and remaining cheese. Top with guacamole, spicy queso blanco sauce, bacon, tomatoes, jalapeños, and green onions.
Expert Tips
To cut down on prep and bypass the cutting board entirely, swap in 1 cup prepared pico de gallo for the tomatoes, jalapeños, and green onions.
To tame the heat a bit, use Old El Paso™ Creamy Queso Sauce or sour cream in place of the Old El Paso™ Spicy Queso Blanco Sauce.
Nutrition
- 2 Tacos Calories 680 (Calories from Fat 410); Total Fat 45g (Saturated Fat 18g ,Trans Fat 0g); Cholesterol 105mg; Sodium 1550mg; Potassium 470mg; Total Carbohydrate 37g (Dietary Fiber 5g ,Sugars 2g); Protein 31g
- % Daily Value: Vitamin A 8%; Vitamin C 15%; Calcium 35%; Iron 15%
- Exchanges: 2 1/2 Starch; 1/2 Vegetable; 1 High-Fat Meat; 5 Fat
- Carbohydrate Choice: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet