Scoop-It-Up Taco Dip

 

1

box (4.6 oz) Old El Paso® taco shells (12 shells)

1

lb lean (at least 80%) ground beef

1

package (1 oz) Old El Paso® taco seasoning mix

1

can (16 oz) Old El Paso® traditional refried beans

3

cups shredded lettuce

1

cup shredded Cheddar cheese (4 oz)

1

medium tomato, diced

1

cup Old El Paso® Thick 'n Chunky salsa

• 1 Heat oven to 375°F. Break taco shells in half; arrange in single layer on ungreased cookie sheet. Bake 5 to 7 minutes.
• 2 Meanwhile, prepare ground beef with seasoning mix as directed on box. Heat refried beans as directed on can.
• 3 Layer lettuce, beans, seasoned ground beef, cheese, tomato and salsa on large plate. Serve with warm taco shell halves for scooping.