Making Kim Possible’s Iconic Naco: A Real-Life Recipe!

By Tasty · 30 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C).
2. Cut each tortilla into a 6-inch square. Put a 3-inch metal ring at the center, fold up the two sides around the ring opening and clip them with a small paper clip.
3. Set the tortilla in a medium metal bowl so the unclipped ends rise along the sides. Bake for 5 minutes, until lightly browned and crunchy.
4. Let the shells cool until safe to handle, then remove the clip and ring. Repeat with the remaining squares.
5. Heat the canola oil in a large skillet over medium-high heat. Cook the onion about 4 minutes until lightly browned, then cook the garlic 1 minute until fragrant.
6. Add the ground beef and cook about 4 minutes until browned and cooked through. Drain any excess liquid.
7. Stir in the ancho chile powder, cumin, coriander, paprika, black pepper, cornstarch, salt and orange zest. Use a whisk to mash the beef and break up large pieces. Remove from the heat and set aside.
8. Cut the cheese into 1-inch cubes and put them in a medium saucepan with the diced tomatoes and water. Warm over low heat about 5 minutes, until the cheese has fully melted and the tomatoes are incorporated.
9. To assemble, put ¼ cup tortilla chips in each shell, then add ½ cup 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 to make 4 nacos.
10. Serve immediately.

Summarized from Tasty's video. Watch it for the details.

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