Taco Salad

Heat Savory Meat Base in a Dutch oven over medium heat. Stir in chili powder and next 3 ingredients; cover, reduce heat, and simmer 15 minutes.

Bake 6 taco salad shells according to package directions, reserving remaining shells for another use.

Fill each shell with lettuce, and top evenly with meat mixture. Serve with desired toppings.

Note: For testing purposes only, we used Old El Paso Taco Salad Shells.