Party Tacos

No need to worry with this Mexican favourite; pre-mixed seasoning and packaged shells makes it ultra-easy. ...MORE + LESS -

Ingredients

3 lb (1.5 kg) lean ground beef

2 large onions, chopped

2 pouches Old El Paso* Taco Seasoning Mix

1 1/2 cups (375 mL) Old El Paso* Thick N' Chunky Salsa

1 cup (250 mL) water

3 pkgs Old El Paso* Stand N' Stuff Taco Shells

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1

Cook ground beef in 2 batches. For first batch, spray large skillet with nonstick 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 pouch 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).

Tip: It's easy to double or triple this recipe for larger groups. Cook the meat mixture in batches, cool and refrigerate it or freeze it as directed in the recipe.

No nutrition information available for this recipe