1 jar (16 ounces) Pace® Picante Sauce
16 taco shells or flour tortillas (6-inch), warmed
1 1/2 cups shredded Cheddar cheese or Monterey Jack cheese
1 1/2 cups shredded lettuce
1 1/2 cups chopped tomatoes
1 cup Pace® Chunky Salsa
How to Make It
Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
Divide the beef mixture among the taco shells. Top with the cheese, lettuce, tomatoes and salsa.