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  • 1 pound lean (at least 80%) ground beef
  • 1 cup Old El Paso® Thick 'n Chunky salsa
  • 10 Old El Paso® taco shells
  • 1/2 head lettuce, shredded
  • 1 medium tomato, chopped (3/4 cup)
  • 1 cup shredded cheddar cheese (4 ounces)
Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into large serving bowl.
Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato, and cheese.
Want a veggie version? Open a 16-ounce can of Old El Paso® refried beans, and place in a microwavable bowl. Cover and microwave on high, stirring a few times with a wooden spoon, until hot. Spoon beans into a serving bowl, and serve with the salsa and other taco toppings. Craving salad? Place lettuce in a large bowl or on a large serving platter. Top with the chopped tomato, cheese, cooked beef, and salsa. Sprinkle with 2 cups crushed tortilla chips.
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