Now, the name of the recipe is what caught my attention. Something a little different on this particular dinner night. Now, while this recipe is good, and I suggest you give it a try. I honestly think this is a better dip recipe, than a dinner recipe. But, that is just my opinion.
Servings 6-7 Taco's
1 pound lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix
1/3 cup water
1/2 cup Old El Paso® Cheese 'n Salsa dip (from 15-oz jar)
1 box (7.4 oz) Old El Paso® hard and soft taco shells (6 hard corn shells and 6 soft flour tortillas)
1 1/2 cups shredded lettuce
1 large tomato, seeded and chopped (1 cup)
6 slices bacon, crisply cooked, crumbled
In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook 3 to 4 minutes, stirring frequently, until thickened. Stir in dip until well mixed.
Heat taco shells and tortillas as directed on box.
Fill heated taco shells and tortillas with warm beef mixture, lettuce, tomato and bacon.
Note- Can't find the Cheese 'n Salsa dip (in the chip isle)? Try 4 oz Mexican prepared cheese product, cubed, or another soft cheese that melts easily. If you prefer less spice, use regular prepared cheese product.
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