Instructions:
1. Cook the meat:
In a skillet over medium heat, cook the ground beef (or shredded chicken) until browned. Drain any excess fat.
Add taco seasoning, salt, and ½ cup water. Simmer until thickened (about 5–7 minutes). Set aside.
2. Prepare your toppings:
While the meat cooks, get your toppings ready: shred cheese, chop lettuce, make guacamole, and get the salsa, jalapeños, and sour cream on standby.
3. Warm the taco shells:
Heat the taco shells or tortillas according to package instructions until just crispy or warm and pliable.
4. Assemble the nacho tacos:
Layer each taco shell with:
A spoonful of seasoned meat
A generous sprinkle of shredded cheese
A spoon of salsa or pico de gallo
Shredded lettuce
A dollop of guacamole and sour cream
A few jalapeños (if using)
A handful of crushed tortilla chips for that nacho crunch
Optional: Fresh cilantro and a squeeze of lime
5. Serve immediately!
These are best eaten fresh and warm — just like on the street corner.
Tips:
Add queso dip or nacho cheese for extra indulgence.
Want it vegetarian? Use spiced black beans or grilled veggies instead of meat.
Try mini tortillas for nacho taco bites — perfect for parties or tapas-style servings.
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