Tortilla Taco Salad

Crispy tortilla bowls hold a delicious, fresh taco salad that's ready to eat in just 20 minutes! MORE+ LESS-

By Pillsbury Kitchens

February 15, 2010

Old El Paso™ flour tortillas for burritos, 8 inch (from 11-oz package)

container (18 oz) refrigerated taco sauce with seasoned ground beef

can (15 oz) pinto beans, drained

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

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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.
2

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.
3

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.
4

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.
5

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.