Cooking Directions

• Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
• Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low.  Cook for 5 minutes, stirring occasionally.
• Divide the beef mixture among the taco shells. Top with the cheese, lettuce, tomatoes and salsa.

Ingredients

• 1.5 pounds ground beef or ground chicken
• 1 jar (16 ounces) Pace® Picante Sauce
• 16 taco shell or flour tortillas (6-inch), warmed
• 1.5 cups shredded Cheddar cheese or Monterey Jack cheese
• 1.5 cups shredded lettuce
• 1.5 cups chopped tomato
• 1 cup Pace® Chunky Salsa