Taco Salad

INGREDIENTS

• 1 package flour tortilla salad shells

• 1 16-ounce can refried beans

• 1 12-ounce bag iceberg lettuce

• Taco Salad Beef Mixture recipe below

• 1 8-ounce package diced fresh tomato about 1 1/2 cups

• 1 can sliced black olives

• 1/4 cup green onions chopped

• Lime wedges for garnish

Taco Salad Beef Mixture

• 1 pound lean ground beef

• 1  8-ounce package red, green and yellow peppers diced

• 1 1-ounce package 40% less-sodium taco seasoning Old El Paso

• 1/2 cup water

• 1 16-ounce jar pico de gallo

INSTRUCTIONS

Taco Salad

1. Prepare salad shells according to package directions

2. Spread refried beans evenly in bottom of prepared salad shells. Top each with 1 cup lettuce mixture and 1 cup Taco Salad Beef Mixture (recipe below). Sprinkle with green onions. Serve with lime wedges. 

Taco Salad Beef Mixture

1. In a large skillet, cook beef and bell peppers over medium-high heat until beef is browned and crumbly. Drain well. Wipe skillet clean. Return beef mixture to skillet. Stir in taco seasoning, 1/2 cup water, and pico de gallo; bring to a boil. Remove and keep warm.