Tortilla Taco Salad

By MJH

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.

Details

Preparation time 20mins
Cooking time 20mins
Adapted from pillsbury.com

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.