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

1. Preheat oven to 350u0b0.
2. Spread taco shells on baking sheet and bake for 5 minutes or until shells turn golden brown.
3. Remove from oven and cool.
4. In small mixing bowl, stir together salsa and bean dip.
5. Divide evenly between shells and coat insides of shells with mixture.
6. Stir together sour cream and taco seasoning in small bowl.
7. Spread evenly in shells over bean mixture.
8. Divide remaining ingredients in order given, the same way in the shells. Serve immediately.
9. 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)