Inspired by Dolores's ideas, our Test Kitchens staff came up with this recipe.
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.