This post about putting a twist on tacos is sponsored by Old El Paso and My BlogSpark. All opinions are mine alone.
Putting a twist on tacos?
I suppose that means more than switching from a crispy taco shell to a soft taco shell, huh? Well darn, because that’s pretty much the only twist on tacos I’ve twisted.
And you know what? I’m ok with that.
But in the interest of everyone but me, I did a little thinking and realized that I had never tried tacos in a taco salad before. I figured that was a taco twist worth trying at least once.
When I went to the store to buy taco salad shells like those you see in restaurants, I couldn’t find them so I had to improvise.
Shell #1: I took a soft flour tortilla and baked it between the inverted cups of a muffin tin until crisp, but I could only make one shell at a time. So I made one shell period. I have no patience, I tell ya.
Shell #2 and its friends: I took some Old El Paso Stand n’ Stuff Shells and baked those until lightly crisp. This method was brilliantly easy.
I really don’t feel like explaining how to do the rest, so I’m just not gonna. Y’all know how to make tacos anyhow, especially since the directions are right on the Old El Paso taco seasoning mix pouches.
Alright already. I’ll spill a few words about it. The pressure…
I used ground beef for the taco mix. For the fixins (which are totally up to your own tasty buds), I used shredded lettuce, refried beans, diced tomatoes, jalapeno peppers, shredded Mexican cheese, cilantro, salsa and sour cream.
Guess what? I like taco salad.
One lucky reader will win an Old El Paso gift pack which includes: Rinse & Chop foldable chopping board, Prep & Serve nesting storage bowls, Fold-flat grater, Old El Paso® Soft Flour Tortillas, Old El Paso® Traditional Refried Beans and Old El Paso® Taco Seasoning. (ARV $54)