Best Taco Scoop

Best Taco Scoop

Best Taco Scoop
If you can, refrigerate some of the leftover meat mix and fix it with shredded cheese and lettuce, plus chopped scallions and tomatoes for tomorrow’s lunch.
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At a glance
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Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
90-100

Ingredients
1 1/2 lb. lean ground beef
1 (1 1/4 oz.) pkg. taco seasoning, divided
1/2 cup water
8 oz. Mexican blend cheese
8 oz. chunky salsa
1 (12 oz.) bag Frito Scoops, bite-size
1 (8 oz.) container sour cream

Methods/steps
In a large skillet over med-high heat fry hamburger until almost done, chopping to break up the meat into small pieces. When meat is done, drain grease. Add half the pack of taco seasoning and water. Continue cooking until water is evaporated. Add salsa, and mix well. Add half the bag of Mexican blend cheese. Mix well until cheese melts. Set aside. When ready to make scoops, fill each one with a little meat mixture. Preheat oven to 350 degrees. Mix sour cream and the rest of the pack of taco seasoning. Set aside. Top scoops with additional cheese. Put on a lg. baking sheet, and bake in the oven for about 5 minutes, or until cheese is melted. Put on serving platter, and dollop with a little sour cream mix.
Additional Tips
Ready in 35 min 20 min prep

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