The reviews are in and Danielle’s weekly dish is a hit! Fellow Vikings fans have taken to social media to express their joy about our tasty addition to the weekly Vikings Territory content.
— A.J. (@AJ_Lundgaard) August 17, 2016
@vikingterritory i need a follow up article on how to get my significant other to make these for me
— AdamWest (@aweste1) August 16, 2016
— Dallas Dietzenbach (@DallasDietzenba) August 17, 2016
But enough from me, let’s get to this week’s dish!
– Adam Patrick
This week is incredibly exciting because it is the first Vikings game in the new stadium! I know Adam has been waiting two long years for this day to get here and I am sure he isn’t the only one.
In my article for the first dish (Buttercream Frosted Sugar Cookies) I told you in previous years, Adam and I have always had a dinner tho represent an opposing team’s city. I was going back and forth between whether or not I should follow the past or make a meal for Minnesota since it is the first game in the new stadium and realized I couldn’t make that decision until I knew who The Vikings were playing.
Once I saw The Vikings were playing The Chargers, and it is the only time they are playing each other this season, I knew my decision was made. Tacos!!! Obviously I opted to make a meal that more closely represented the opposing team’s city. It is very important to show sportsmanship, especially when tacos are involved.
Anyone can make tacos, so I wanted to make sure there was something different about these tacos and I also wanted to make sure we could easily eat while watching the game. In the end, I opted to mix tacos with another favorite dish… Nachos!
The best thing about this recipe is that it is very flexible and you can make it with whatever and however many taco toppings you like and want. I have listed the ingredients I used, but you are free to use what you like. I didn’t measure any amount of toppings, I just piled it on until I felt it was enough, the more the merrier, after all!
These are incredibly easy to make which probably just adds to how amazing they taste. I made most of our toppings on my own so the fresh flavors all baked together was just scrumptious. I loved the texture the beef added to each bite of tortilla and nacho cheese and the fresh corn salsa and Pico de Gallo added a great flavor burst with every bite. This is truly a winner.
I hope everyone else enjoys this meal and based on the warm reception I have already received (especially for the Bacon Mac n’ Cheese Cups), I am sure you will. I am very thankful for this opportunity and incredibly grateful for all of you. I hope you enjoy everything that I showcase these upcoming weeks.
Baked Taco Nachos
- Ground beef
- Taco seasoning
- Tortilla chips
- Nacho cheese
- Taco sauce
- Pico de Gallo
- Corn salsa
- Sour cream
- Preheat the oven at 350 degrees;
- Cook the ground beef and once cooked, drain the grease and add in your taco seasoning and water;
- If you buy packet taco seasoning it will tell you how much water to use;
- I used ½ lb of beef and that was the perfect amount for Adam and I;
- Layer the tortilla chips into a baking dish;
- I used a pie dish but a 9×13 baking dish would be perfect for a crowd;
- Put your ingredients on top of the tortilla chips;
- I layered our ingredients in this order: ½ of the nacho cheese dip, beef, Pico de Gallo, corn salsa, the rest of the nacho cheese, and a drizzle of taco sauce;
- Bake at 350° for 10 minutes;
- Top with sour cream and cilantro;