Taco Mexi – Sampler Recipe
Crunchy or soft with guac, bean dip, sour cream, shredded chicken, nachos & pico.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Shells
Guacamole
Bean Dip
Sour Cream
Shredded Chicken
Nachos
Pico de Gallo
Method
Taco Shells
- 1
Prepare Taco Shells
Preheat your oven to 350°F (175°C). Place crunchy taco shells on a baking sheet and warm them in the oven for 5-7 minutes, or until they are crispy. For soft tortillas, wrap them in foil and place them in the oven for 10 minutes to heat through.
Guacamole
- 2
Make Guacamole
In a bowl, mash the ripe avocados with a fork. Stir in lime juice, salt, diced tomatoes, chopped cilantro, and diced red onion until well combined. Adjust salt and lime to taste.
Bean Dip
- 3
Prepare Bean Dip
In a saucepan over medium heat, combine canned refried beans, chili powder, and garlic powder. Stir until heated through. Add shredded cheddar cheese and mix until melted and smooth.
Sour Cream
- 4
Serve Sour Cream
Place sour cream in a serving bowl. You can choose to add some lime juice or a sprinkle of paprika for extra flavor if desired.
Shredded Chicken
- 5
Prepare Shredded Chicken
In a skillet over medium heat, add the shredded chicken and taco seasoning. Stir to combine and heat until the chicken is warmed through, about 5-7 minutes.
Nachos
- 6
Make Nachos
Preheat your oven to 350°F (175°C). Spread tortilla chips on a baking sheet, sprinkle with shredded cheddar cheese, and bake for about 10 minutes, or until the cheese is melted and bubbly.
Pico de Gallo
- 7
Make Pico de Gallo
In a bowl, combine diced tomatoes, chopped cilantro, diced red onion, lime juice, and salt. Mix well and let it sit for about 10 minutes to allow the flavors to meld.