No matter what team are you on, you’ll be a winner once you share these beef taco boats with beer cheese sauce at the Super Bowl party!
I don’t know about you, but for me game day is all about the food! I’m not a big football fan like my husband but I do love all the spread I put for the big day!
From dips to appetizers to little sandwiches and messy wings, I’m all over them! But it’s a lot of work! It’s like cooking a Thanksgiving or Christmas dinner is one!
Over the years I left out some of the finger foods that did not do so well and added new ones. Well, last year I changed the entire menu and it’s probably been the best decision ever!
I set up a taco bar with just a couple of homemade sauces since my husband doesn’t do sour cream or guacamole. Best.Game.Day.Spread.Ever!!!
I love using taco boats for our taco bar for a few reasons.
- The taco boats are baked not tried.
- They are easier to arrange on a plate. New need for a taco stand.
- The filling does not spill all over the place.
- And speaking of filling – you can add more filling to them! Double win!!!
You can find the Old El Paso™ taco boats at your local Walmart, next to all the other Old El Paso™ products. While you’re there, grab a package of the Old El Paso™ Original Taco Seasoning Mix. You’ll need it to make the beef meat for our taco boats.
To set up a taco bar for your game day, you’ll need a handful of ingredients.
For the taco meat I used ground beef, onion, garlic, taco seasoning mix and beef stock. I’ve made a few tweaks over time and this is just perfect! Has the right amount of spices. it’s not too runny not too dry/crumbly.
To fill your beef taco boats you’ll also need some fresh ingredients of your choice. Here are some of my favorite toppings.
- shredded lettuce
- diced tomatoes (I prefer Roma tomatoes – less juicy)
- diced avocado
- chopped (spring) onions
- black beans
- sliced olives
- chopped cilantro
- Mexican blend cheese
- crumbled cojita
And, like I mentioned earlier a couple of homemade sauces since we don’t do sour cream or guacamole.
One of my family’s favorite homemade sauce is beer cheese sauce! And it could not be easier to make! A little bit of butter, flour, Budweiser beer and grated sharp cheddar cheese!
In all fairness, setting up a taco bar is really easy!
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Yields 10 beef taco boats
15 minPrep Time
20 minCook Time
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced,
- 2 garlic cloves, minced
- 1 packet Old El Paso™ Original Taco Seasoning Mix
- 1 lb. ground beef
- 2/3 cup beef stock
- salt and pepper to taste
- 2 tablespoons butter, diced
- 2 tablespoons all purpose flour
- 3/4 cup Budweiser beer
- 8 oz grated sharp cheddar cheese
- 1 package Old El Paso™ Soft Tortilla Taco Boats
- shredded lettuce
- diced tomatoes (I prefer Roma tomatoes - less juicy)
- diced avocado
- chopped (spring) onions
- black beans
- sliced olives
- chopped cilantro
- Mexican blend cheese
- crumbled cojita
Instructions
- Heat the oil in a large skillet. Add the chopped onion and cook over medium flame until softened.
- Add the garlic and taco seasoning. Stir to combine.
- Add the ground beef. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat.
- Stir in the beef stock and season with salt and pepper. Cook for an additional 5 minutes over medium low flame or until the mixture thickens to your desired consistency (keep in mid it will thicken as it cools as well). Set aside while making the beer cheese sauce.
- In a small saucepan, add the butter and flour. Cook over low flame, until smooth and combined.
- Slowly pour the beer whisking to combine.
- Add in the grated cheese and keep cooking the sauce, stirring constantly until the cheese is melted and the sauce is smooth. Remove from the heat.
- Remove the taco boats from the package. Spoon a little bit of the taco meat in each boat. Let your guests top their tacos with their desired toppings.
- Drizzle some of the beer cheese sauce over the beef taco boats.
This is a sponsored conversation written by me on behalf of General Mills. The opinions and text are all mine.
Laura @ Laura's Culinary Adventures says