When you combine two family-favorite dinners in one, the results are spectacular! Serve it up in just 20 minutes.
Servings # 12
- box (4.6 oz) Old El Paso® taco shells (12 shells)
- slices (2/3 oz each) American cheese
- lb lean (at least 80%) ground beef
- cup Old El Paso® cheese 'n salsa dip
- lettuce leaves
- tomato slices
- cup Old El Paso® Thick 'n Chunky salsa
- 1 Heat oven to 350°F. Line each taco shell with 1 slice of cheese. Arrange taco shells on ungreased cookie sheet (cheese will fall to one side). Bake 5 to 7 minutes or until cheese is melted.
- 2 Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in dip. Cook until hot.
- 3 To serve, spoon about 2 tablespoons beef mixture into each warm taco shell. Top each with lettuce and tomato. Serve with salsa.
Die-hard cheeseburger fans can add pickle slices to their tacos.
To keep stove cleanup to a minimum, purchase a splatter screen. The round mesh screen sits on top of the skillet, minimizing the splatters you typically get when cooking ground beef. Look for a splatter screen in the housewares department of discount stores.