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.
1.5 pounds ground beef or ground chicken1 jar (16 ounces) Pace® Picante Sauce16 taco shell or flour tortillas (6-inch), warmed1.5 cups shredded Cheddar cheese or Monterey Jack cheese1.5 cups shredded lettuce1.5 cups chopped tomato1 cup Pace® Chunky Salsa
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