savings in
 
Ingredients
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    1   pound 
    lean (at least 80%) ground beef
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    1   cup 
    Old El Paso® Thick 'n Chunky salsa
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    10   
    Old El Paso® taco shells
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    1/2  head 
    lettuce, shredded
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    1   
    medium tomato, chopped (3/4 cup)
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    1   cup 
    shredded cheddar cheese (4 ounces)

Directions
1.
Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
2.
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.
3.
Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato, and cheese.
Tips:

1.
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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