Ingredients
1
lb ground beef (at least 80% lean)
1
package (1 oz) Old El Paso™ original taco seasoning mix
2/3
cup water
1
cup shredded Mexican 4-cheese blend (4 oz)
1
package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
1/4
cup Old El Paso™ traditional refried beans (from 16-oz can)
1/4
cup from 1 bottle (9 oz) Old El Paso™ Creamy Salsa Verde Sauce or 1/4 cup from 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce
Preparation
Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch nonstick skillet, cook beef over medium heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring occasionally, until thickened. Remove from heat; cool 5 minutes. Stir in cheese.
Meanwhile, heat tortilla bowls in microwave as directed on package. Press 1 heated bowl into each muffin cup. Bake 5 minutes.
Carefully spoon 1 teaspoon refried beans in each muffin cup; spread on bottoms of bowls. Divide beef mixture evenly among bowls in muffin cups. Bake 11 to 14 minutes or until bowls are toasted and beef mixture is heated through. Top with creamy salsa verde sauce or creamy queso sauce; serve warm.
