Taco Salad With Baked Shells Recipe

Ingredients

1 pound ground beef1 envelope taco seasoning2/3 cup water1/2 teaspoon ground cumin4 flour tortillas (9 inches)Refrigerated butter-flavored spray1 can (16 ounces) refried beans1/2 cup salsa2 cups shredded cheddar cheeseShredded lettuce, sliced ripe olives, chopped onions and sour cream

Preparation

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, water and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened.

Meanwhile, place each tortilla in a microwave-safe 7-in.-diameter shallow bowl, forming a shell. Spritz with butter spray. Microwave two at a time on high for 2 to 2-1/2 minutes or until crisp and lightly browned. Carefully remove from bowls to serving plates.

In a microwave-safe bowl, combine refried beans and salsa. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon into tortilla shells. Top with the beef mixture and cheese. Serve with lettuce, olives, onions and sour cream.