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Mexican Dinner Salad

Yield 4 servings
If you can't find tortilla salad shells in your grocery store, serve over tortilla chips.


  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 1 (14 1/2-ounce) can chopped tomatoes, undrained
  • 1 (1 1/4-ounce) envelope taco seasoning mix
  • 3/4 cup water
  • 1 (16-ounce) can pinto beans, rinsed and drained
  • 1 (8-ounce) package VELVEETA Pasteurized Process Cheese Spread, cut up
  • Shredded lettuce
  • 4 tortilla salad shells or boats
  • Toppings: chopped tomato, sliced ripe olives, sour cream

How to Make It

  1. Cook ground beef and onion in a large skillet, stirring until beef crumbles and is no longer pink. Drain. Stir in tomatoes, seasoning mix, and 3/4 cup water; cook over medium heat 10 minutes or until liquid evaporates.

  2. Stir in pinto beans and cheese spread; cook until cheese spread is melted. Serve over shredded lettuce in tortilla salad shells with desired toppings.