Nacho Tacos Street Food Style (Print version)

Crispy taco shells loaded with spiced ground beef, warm nacho cheese sauce, crunchy tortilla chips, and fresh toppings. A street-food experience at home in 30 minutes.

# Ingredients:

For the seasoned beef

01 - 1 lb (450 g) ground beef, 80-85% lean
02 - 1 tablespoon olive oil
03 - 1/2 tablespoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 cup (120 ml) crushed tomatoes

For the nacho cheese drizzle

11 - 4 oz (115 g) Velveeta or American cheese, cubed
12 - 1/4 cup (60 ml) whole milk
13 - 1/4 teaspoon chili powder
14 - Pinch of cayenne pepper

For assembly

15 - 12 small corn tortillas or hard taco shells
16 - 1 cup shredded iceberg or romaine lettuce
17 - 1/2 cup pico de gallo or chunky salsa
18 - 1/4 cup pickled jalapeño slices
19 - 1/3 cup sour cream
20 - 1/2 cup crushed tortilla chips
21 - 1/2 cup shredded cheddar or Monterey Jack cheese
22 - Fresh cilantro leaves, to garnish
23 - 2 limes, cut into wedges

# Instructions:

01 - Heat olive oil in a large skillet over medium-high heat. Add the ground beef and break it up with a spoon or spatula. Cook for 5 to 7 minutes until fully browned with no pink remaining, draining off any excess fat from the pan.
02 - Add the chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper to the pan. Stir for 30 seconds, then pour in the crushed tomatoes. Stir to combine and simmer over medium heat for 5 to 7 minutes until the sauce thickens and clings to the meat. Taste and adjust salt.
03 - Combine the cubed Velveeta and whole milk in a small saucepan over low heat. Stir constantly until fully melted and smooth, about 3 to 4 minutes. Stir in the chili powder and a pinch of cayenne. Keep warm on the lowest heat setting.
04 - For corn tortillas, hold each one with tongs over a gas burner for 15 to 20 seconds per side until charred spots appear, or toast in a dry cast iron skillet. For hard shells, warm them at 350°F (175°C) in the oven for 3 to 4 minutes, or air fry for 2 to 3 minutes at the same temperature.
05 - Spoon a generous portion of seasoned beef into each shell. Drizzle warm nacho cheese over the top. Add shredded lettuce, pico de gallo, pickled jalapeños, a spoonful of sour cream, shredded cheese, and crushed tortilla chips. Squeeze fresh lime over everything and serve immediately.

# Good to know:

01 - Best served immediately while the shells are crispy and the cheese drizzle is warm.
02 - If using soft corn tortillas, stack two per taco for sturdiness.

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