Creamy Bean Tacos
- 12 Ortega taco shells
- 1/2 c. Ortega thick and smooth salsa
- 1 can Frito-Lay bean dip
- 1 c. sour cream
- 1 pkg. taco seasoning
- 2 c. shredded lettuce
- 2 tomatoes, diced
- 3 green onions, chopped
- 2 c. shredded Cheddar cheese
- 2 avocados, diced
- Preheat oven to 350u0b0.
- Spread taco shells on baking sheet and bake for 5 minutes or until shells turn golden brown.
- Remove from oven and cool.
- In small mixing bowl, stir together salsa and bean dip.
- Divide evenly between shells and coat insides of shells with mixture.
- Stir together sour cream and taco seasoning in small bowl.
- Spread evenly in shells over bean mixture.
- Divide remaining ingredients in order given, the same way in the shells. Serve immediately.
- Makes 6 servings.
taco, salsa, sour cream, taco seasoning, shredded lettuce, tomatoes, green onions, cheddar cheese, avocados
Taken from www.cookbooks.com/Recipe-Details.aspx?id=499978 (may not work)