Box Tops for Education

Party Tacos

Want to create an easy taco bar to feed a hungry post-game crowd? Look to Old El Paso® for help!

Ingredients

• 3 lb lean (at least 80%) ground beef
• 2 large onions, chopped
• 2 packages (1.25 oz each) Old El Paso® taco seasoning mix
• 1 ½ cups Old El Paso® Thick 'n Chunky salsa
• 1 cup water
• 3 boxes (4.7 oz each) Old El Paso® Stand 'N Stuff™ taco shells

Directions

1. Cook ground beef in 2 batches. For first batch, spray 12-inch skillet with cooking spray. Add half of the ground beef and 1 chopped onion. Cook over medium heat 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
2. Stir in 1 package taco seasoning mix, 3/4 cup salsa and 1/2 cup water. Reduce heat to low; simmer 8 to 10 minutes or until most of liquid is absorbed.
3. Cool first batch of beef mixture 15 minutes. Spoon into refrigerator or freezer container; cover tightly. Repeat to make second batch. Serve immediately, or refrigerate up to 24 hours or freeze up to 1 week.
4. To serve immediately, place beef mixture in slow cooker; keep warm on Low setting. If beef mixture is frozen, thaw before heating. Place beef mixture in slow cooker; cover and cook on High setting for 1 hour or until hot. Reduce heat to Low to keep warm. To serve, spoon beef mixture into taco shells. Top with Layered Taco Toppings (left).

Nutritional Information