Ingredients
3/4
cup Old El Paso™ Thick ‘n Chunky salsa
1/2
cup frozen chopped green bell pepper
3/4
lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1
box (4.6 oz) Old El Paso™ taco shells (12 shells)
3/4
cup shredded Mexican cheese blend (3 oz)
3/4
cup shredded lettuce
1/4
cup Old El Paso™ taco sauce
Preparation
In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.
