Ron Stoppable Nacho Taco

Ingredients

• 1 lb Ground beef (80% lean; can substitute ground turkey or plant‑based ground meat)
• 0.5 medium Yellow onion (Finely diced)
• 2 cloves Garlic cloves (Minced)
• 2 Tbsp Taco seasoning (Store‑bought or homemade (cumin, chili powder, paprika, oregano, garlic powder, onion powder, salt))
• 2 Tbsp Olive oil (For browning the meat)
• 1 cup Shredded cheddar cheese (Can use Monterey Jack or vegan shredded cheese)
• 4 cups Tortilla chips (Sturdy, restaurant‑style chips)
• 0.5 cup Sour cream (Full‑fat for best flavor)
• 0.5 cup Salsa (Mild or medium, store‑bought or homemade)
• 0.5 cup Guacamole (Prepared or homemade (mashed avocado, lime, salt))
• 2 Tbsp Fresh cilantro (Chopped, optional garnish)
• 1 lime Lime wedges (Cut into wedges for serving)

Instructions

1. Dice onion and mince garlic

   Place the half yellow onion on the cutting board and dice it finely. Peel the garlic cloves and mince them.

   Time: PT5M

2. Heat skillet and add oil

   Put the large skillet over medium heat and add 2 Tbsp olive oil. Let the oil shimmer, about 1 minute.

   Time: PT1M

3. Sauté onion

   Add the diced onion to the skillet. Cook, stirring occasionally, until the onion becomes translucent, about 3 minutes.

   Time: PT3M

4. Add garlic

   Stir in the minced garlic and cook for another 30 seconds until fragrant.

   Time: PT0.5M

5. Brown the ground beef

   Add the 1 lb ground beef to the skillet, breaking it up with the spoon. Sprinkle 2 Tbsp taco seasoning over the meat. Cook, stirring and crumbling, until the beef is fully browned and no longer pink, about 5 minutes.

   Time: PT5M

6. Set meat aside

   Transfer the cooked, seasoned beef to a mixing bowl and set aside while you assemble the nacho tacos.

   Time: PT1M

7. Assemble the nacho tacos

   On a large serving platter, spread the tortilla chips in an even layer. Evenly distribute the seasoned beef over the chips, then sprinkle the shredded cheddar cheese on top. Add dollops of sour cream, salsa, and guacamole. Garnish with chopped cilantro and lime wedges.

   Time: PT5M

8. Melt the cheese (optional)

   If you like melted cheese, place the assembled platter under a preheated broiler for 1–2 minutes, watching closely until the cheese bubbles.

   Time: PT2M

   Temperature: 450°F

9. Serve

   Serve the Ron Stoppable Nacho Taco immediately while the chips are still crunchy. Squeeze fresh lime juice over each bite for extra zing.

   Time: PT0.5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

4 g