Naco taco from kim possible

Step 1

Preheat the oven to 350°F (180°C).

Step 2

Make the tortilla shells: Cut each tortilla into a 6-inch square. Place a 3-inch metal ring, such as a cookie cutter, at the center of a tortilla and fold up the ends on either side of the ring opening, then clamp together with a small paper clip. Place the tortilla in a medium metal bowl so the unclamped ends fold up along the sides of the bowl. Transfer the bowl with the tortilla to the oven and bake for 5 minutes, until lightly browned and crunchy. Remove from the oven and let cool until safe to handle, then remove the paper clip and ring. Repeat with the remaining tortilla squares.

Step 3

Make the meat filling: Heat the canola oil in a large skillet over medium-high heat. Add the onion and cook until lightly browned, about 4 minutes. Add the garlic and cook for 1 minute, until fragrant. Add the ground beef and cook until the meat is browned and cooked through, about 4 minutes. Drain any excess liquid from the pan.

Step 4

Add the ancho chile powder, cumin, coriander, paprika, black pepper, cornstarch, salt, and orange zest and stir to combine, then use a whisk to mash the beef in the pan to break up any large pieces. Remove the pan from the heat and set aside until ready to assemble the nacos.

Step 5

Make the cheese sauce: Dice the cheese into 1-inch cubes, then add to a medium saucepan with the diced tomatoes and water. Warm over low heat until the cheese cubes have fully melted and the tomatoes are incorporated, about 5 minutes.

Step 6

Assemble the nacos: Add ¼ cup of tortilla chips to a naco shell, followed by ½ cup of the meat filling, ¼ cup shredded lettuce, 2 tablespoons guacamole, 2 tablespoons diced tomatoes, 2 tablespoons pickled jalapeños, 1 tablespoon sour cream, and ¼ cup cheese sauce. Repeat with the remaining ingredients to make 4 nacos total.

Step 7

Serve immediately.

Step 8

Enjoy!