Party Tacos

(5)
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  • 1 hr 25 min prep time
  • 3 hr 25 min total time
  • 16 ingredients
  • 30 servings

Ingredients

Tacos:

3
lb lean (at least 80%) ground beef
2
large onions, chopped
2
packages (1 oz each) Old El Paso™ taco seasoning mix
1 1/2
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

Layered Taco Toppings:

3
(11-oz.) cans Green Giant™ SteamCrisp® Niblets® Whole Kernel Sweet Corn, drained
1
(10-oz.) pkg. (5 1/2 cups) shredded lettuce
2
cups chopped red, yellow and/or green bell pepper
1/2
cup sliced green onions
2
cups chopped Italian plum tomatoes
1
medium avocado, pitted, peeled and chopped
1
cup mayonnaise
1/2
cup Old El Paso™ Salsa
8
oz. (2 cups) finely shredded Mexican cheese blend
1/4
cup chopped fresh cilantro

Directions

  1. 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. 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. 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. 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.
  5. 5 To make Layered Taco Toppings, heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Dry corn on paper towels; spread corn in sprayed pan. Bake at 425°F for 15 minutes. Stir; bake an additional 10 minutes. Cool 5 minutes or until slightly cooled.
  6. 6 In ungreased 13x9-inch (3-quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado.
  7. 7 In small bowl, combine mayonnaise and salsa; mix well. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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