The Naco - Kim Possible
The Naco - Kim Possible
Ingredients
For the Pico de Gallo
- 2 tomatoes, diced
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
For the Ground Meat
- 1 tablespoon olive oil
- 1 pound ground meat
- 1/4 cup water
- 2 tablespoons seasoning, (salt, pepper, cumin, garlic)
- 1/2 red onion, diced
- 1 lime, juiced
For the Cheese Sauce
- 1 cup heavy cream
- 1/2 cup Mexican crema
- 2 cups shredded Mexican cheese
- 2 jalapeños, sliced
- 2 tablespoons jalapeño juice
For Assembly
- 8 small tortillas
- as needed Doritos chips
- as needed Mexican crema, for garnish
Instructions
- 1
Prepare the Pico de Gallo: In a medium bowl, combine the diced tomatoes, diced half of the red onion, chopped fresh cilantro, and the juice from 1 lime. Stir well and set aside.
⏱️ 10 min
- 2
Cook the Ground Meat: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the 1 pound of ground meat and the 1/4 cup of water. Add 2 tablespoons of seasoning (salt, pepper, cumin, garlic). Stir and break up the meat with a spatula, ensuring the water helps it crumble and retain moisture. Continue cooking until the meat is browned and cooked through. Drain any excess fat.
⏱️ 10 min
- 3
Finish the Ground Meat: Add the remaining diced half of the red onion to the cooked ground meat. Squeeze the juice from the remaining 1 lime over the meat. Stir to combine and cook for another 2-3 minutes until the onion is slightly softened. Set aside.
⏱️ 5 min
- 4
Make the Cheese Sauce: In a saucepan over medium heat, bring 1 cup of heavy cream to a boil. Reduce heat to a simmer and add 1/2 cup of Mexican crema. Whisk until well combined and the mixture is simmering gently. Gradually add the 2 cups of shredded Mexican cheese, stirring constantly until the cheese is melted and the sauce is smooth. Add the 2 sliced jalapeños and 2 tablespoons of jalapeño juice. Stir to combine. Keep warm over low heat.
⏱️ 10 min
- 5
Toast the Tortillas: Toast each of the 8 small tortillas directly over an open flame of a gas burner, using tongs to turn them frequently, until they are lightly charred and soft. Alternatively, you can toast them in a dry skillet over medium-high heat for 30 seconds per side.
⏱️ 5 min
- 6
Assemble The Naco: Lay out a toasted tortilla. Add a layer of Doritos chips onto the tortilla. Spoon a generous portion of the prepared pico de gallo over the Doritos. Add a scoop of the seasoned ground meat mixture. Drizzle a generous amount of the prepared cheese sauce over the meat. Add another layer of Doritos chips. Drizzle Mexican crema on top as a garnish. Fold the tortilla to form a taco and enjoy immediately.
⏱️ 10 min
Kitchen Tools
The Naco - Kim Possible
For the Pico de Gallo
- 2 tomatoes, diced
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
For the Ground Meat
- 1 tablespoon olive oil
- 1 pound ground meat
- 1/4 cup water
- 2 tablespoons seasoning, (salt, pepper, cumin, garlic)
- 1/2 red onion, diced
- 1 lime, juiced
For the Cheese Sauce
- 1 cup heavy cream
- 1/2 cup Mexican crema
- 2 cups shredded Mexican cheese
- 2 jalapeños, sliced
- 2 tablespoons jalapeño juice
For Assembly
- 8 small tortillas
- as needed Doritos chips
- as needed Mexican crema, for garnish
Instructions
- 1
Prepare the Pico de Gallo: In a medium bowl, combine the diced tomatoes, diced half of the red onion, chopped fresh cilantro, and the juice from 1 lime. Stir well and set aside.
⏱️ 10 min - 2
Cook the Ground Meat: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the 1 pound of ground meat and the 1/4 cup of water. Add 2 tablespoons of seasoning (salt, pepper, cumin, garlic). Stir and break up the meat with a spatula, ensuring the water helps it crumble and retain moisture. Continue cooking until the meat is browned and cooked through. Drain any excess fat.
⏱️ 10 min - 3
Finish the Ground Meat: Add the remaining diced half of the red onion to the cooked ground meat. Squeeze the juice from the remaining 1 lime over the meat. Stir to combine and cook for another 2-3 minutes until the onion is slightly softened. Set aside.
⏱️ 5 min - 4
Make the Cheese Sauce: In a saucepan over medium heat, bring 1 cup of heavy cream to a boil. Reduce heat to a simmer and add 1/2 cup of Mexican crema. Whisk until well combined and the mixture is simmering gently. Gradually add the 2 cups of shredded Mexican cheese, stirring constantly until the cheese is melted and the sauce is smooth. Add the 2 sliced jalapeños and 2 tablespoons of jalapeño juice. Stir to combine. Keep warm over low heat.
⏱️ 10 min - 5
Toast the Tortillas: Toast each of the 8 small tortillas directly over an open flame of a gas burner, using tongs to turn them frequently, until they are lightly charred and soft. Alternatively, you can toast them in a dry skillet over medium-high heat for 30 seconds per side.
⏱️ 5 min - 6
Assemble The Naco: Lay out a toasted tortilla. Add a layer of Doritos chips onto the tortilla. Spoon a generous portion of the prepared pico de gallo over the Doritos. Add a scoop of the seasoned ground meat mixture. Drizzle a generous amount of the prepared cheese sauce over the meat. Add another layer of Doritos chips. Drizzle Mexican crema on top as a garnish. Fold the tortilla to form a taco and enjoy immediately.
⏱️ 10 min