Noco (Taco‑Nacho Fusion)

Ingredients

• 2 tbsp Olive oil (for sautéing)
• 1 medium Yellow onion (finely diced)
• 3 clove Garlic cloves (minced)
• 2 tsp Ground cumin
• 1 lb Ground beef (80% lean)
• 1 tsp Salt
• 0.5 tsp Chipotle powder (adjust to heat preference)
• 0.25 cup Beef broth (low‑sodium)
• 2 tbsp Tomato paste
• 15 oz Canned black beans (drained and rinsed)
• 1 piece Jalapeño (seeded and minced (optional for heat))
• 0.125 tsp Cayenne pepper (optional, for extra spice)
• 2 tbsp Butter (unsalted)
• 2 tbsp All‑purpose flour
• 2 cup Whole milk (room temperature)
• 2 cup Pepper jack cheese (shredded)
• 4 piece Large flour tortillas (soft, 10‑inch)
• 1 cup Romaine lettuce (shredded)
• 0.5 cup Guacamole (store‑bought or homemade)
• 0.5 cup Salsa (mild or medium)
• 0.25 cup Sour cream
• 2 tbsp Fresh cilantro (chopped)

Instructions

1. Sauté aromatics for the beef

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent (about 5 minutes).

   Time: PT5M

   Temperature: medium heat

2. Add garlic and cumin

   Stir in the minced garlic and 1 tsp ground cumin; cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

3. Brown the ground beef

   Add 1 lb ground beef, breaking it up with a spatula. Cook, stirring occasionally, until fully browned and no pink remains (about 7 minutes).

   Time: PT7M

   Temperature: medium heat

4. Season the meat

   Season with 1 tsp salt and ½ tsp chipotle powder. Stir to combine.

   Time: PT1M

5. Add broth and tomato paste, reduce

   Pour in ¼ cup beef broth and add 2 tbsp tomato paste. Bring to a gentle boil, then reduce to a simmer. Cook until most of the liquid evaporates and the mixture thickens (about 7 minutes).

   Time: PT7M

   Temperature: medium‑high heat

6. Set the taco meat aside

   Transfer the cooked beef to a bowl, cover, and keep warm while you prepare the beans and cheese sauce.

   Time: PT1M

7. Sauté aromatics for the beans

   In the same skillet, add a splash more oil if needed. Sauté 1 small diced onion, 1 minced garlic clove, and the minced jalapeño until translucent (about 5 minutes).

   Time: PT5M

   Temperature: medium heat

8. Season the bean mixture

   Season with ½ tsp salt, ¼ tsp black pepper, ¼ tsp cumin, and ⅛ tsp cayenne (optional). Cook, stirring, for another 5 minutes until the mixture becomes soft and slightly thickened.

   Time: PT5M

   Temperature: medium heat

9. Add black beans

   Stir in the drained and rinsed black beans. Cook for 2 minutes until the beans are heated through.

   Time: PT2M

   Temperature: medium heat

10. Set bean mixture aside

    Transfer the bean mixture to a separate bowl and keep warm.

    Time: PT1M

11. Make the cheese sauce – roux

    In the saucepan, melt 2 tbsp butter over medium heat. Sprinkle in 2 tbsp flour and whisk continuously for about 2 minutes until the mixture turns a light golden color.

    Time: PT2M

    Temperature: medium heat

12. Add milk and thicken

    Slowly whisk in 2 cups whole milk. Continue whisking until the mixture bubbles and thickens (about 3 minutes).

    Time: PT3M

    Temperature: medium‑high heat

13. Incorporate cheese

    Reduce heat to low. Gradually add the shredded pepper jack cheese, stirring constantly until fully melted and smooth (about 3 minutes).

    Time: PT3M

    Temperature: low heat

14. Warm the tortillas

    Heat each tortilla in a clean dry skillet over medium heat for about 30 seconds per side, or microwave wrapped in a damp paper towel for 20 seconds, until pliable.

    Time: PT1M

    Temperature: medium heat

15. Assemble the Noco

    Lay a warm tortilla on a plate. Spread a spoonful of taco meat, then a layer of shredded lettuce, a dollop of guacamole, salsa, sour cream, cilantro, bean mixture, and finally drizzle the cheese sauce over everything. Repeat for remaining tortillas.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

8 g