- 20 mins
- 20 mins
Ingredients
- 6 Old El Paso® flour tortillas for burritos, 8 inch (from 11-oz package)
- 1 container (18 oz) refrigerated taco sauce with seasoned ground beef
- 1 can (15 oz) pinto beans, drained
- 2 tablespoons sweet-spicy French dressing
- 1 1/2 cups shredded lettuce
- 3/4 cup chopped tomato (1 medium)
- 3/4 cup shredded Mexican or taco-seasoned cheese blend (3 oz)
- Old El Paso® taco sauce, if desired
- Instead of the Mexican cheese blend, you can use hot pepper Monterey Jack cheese or Colby Monterey Jack cheese.
Preparation
Step 1
Heat oven to 400°F.
To make tortilla bowls, cut 6 (25x12-inch) sheets of foil.
Slightly crush each sheet to make 4-inch ball; flatten balls slightly with palm of hand.
On ungreased large cookie sheet, place tortillas in single layer; cover completely with another sheet of foil.
Heat in oven 1 minute or just until warm.
Remove tortillas from cookie sheet; place foil balls on same sheet.
Top each ball with 1 warm tortilla, shaping tortilla gently to fit around ball.
Bake 6 to 8 minutes or until tortillas are crisp and lightly browned. Remove tortilla bowls from foil balls; place on wire rack.
Cool 2 minutes.
Meanwhile, in medium microwavable bowl, mix taco sauce with ground beef, pinto beans and dressing.
Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam.
Microwave on High 4 to 6 minutes or until hot.
Place tortilla bowls on plates.
Spoon about 1/2 cup hot beef mixture into each tortilla bowl.
Top each with 1/4 cup lettuce, 2 tablespoons tomato and 2 tablespoons cheese.
Serve with taco sauce.