Tacos Supreme

Refried beans add flavour, texture and extra fibre too! ...MORE + LESS -

1 can (14fl oz/398 mL) Old El Paso* Refried Beans

1 cup (250 mL) Old El Paso* Thick N’ Chunky Salsa

1 pkg (12 count) Old El Paso* Taco Shells

1 lb lean (500 g) ground beef

2 tsp (10mL) chili powder

Old El Paso* Thick N’ Chunky Salsa or Taco Sauce

Toppings (shredded lettuce and cheese, chopped tomato, sour cream, etc.)

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1

Heat oven to 350°F (180°C).
2

Combine 1 cup (250 mL) refried beans with 3 tbsp (45 mL) of the salsa. Spoon about 1 tbsp (15 mL) of the bean mixture into the bottom of each taco shell.
3

Stand filled taco shells upright in a 13x9 inch (23x33 cm) baking pan. Bake for 10 minutes until heated through.
4

Brown ground beef in skillet over medium-high heat; drain. Stir in remaining refried beans and salsa, chili powder and 1/4 cup (50 mL) water.
5

Reduce heat to low and cook for 5 minutes until thickened. Fill the heated shells with beef filling, taco sauce or salsa and toppings. Serve immediately.