Cook ground beef in 2 batches. For first batch, spray 12-inch skillet with cooking spray. Add half of the ground beef and 1 chopped onion. Cook over medium heat 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain
Stir in 1 package taco seasoning mix, 3/4 cup salsa and 1/2 cup water. Reduce heat to low; simmer 8 to 10 minutes or until most of liquid is absorbed
Cool first batch of beef mixture 15 minutes. Spoon into refrigerator or freezer container; cover tightly. Repeat to make second batch. Serve immediately, or refrigerate up to 24 hours or freeze up to 1 week
For immediate serving, place beef mixture in a slow cooker on Low to keep warm. If frozen, thaw first, then heat on High for 1 hour or until hot; reduce to Low to keep warm. To serve, spoon into taco shells and top with Layered Taco Toppings
To make toppings, heat oven to 425°F. Spray a 15x10x1 pan with nonstick spray. Pat corn dry, spread in pan, and bake 15 min. Stir and bake another 10 min. Cool 5 min before serving
In ungreased 13x9-inch (3 quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado
In small bowl, combine mayonnaise and salsa; mix well. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight
Ingredients
3 lb lean (at least 80%) ground beef (for tacos)
2 large onions, chopped (for tacos)
2 packets (1 oz) Old El Paso™ Original Taco Seasoning Mix (for tacos)
1 1/2 cups thick & chunky salsa (for tacos)
1 cup water (for tacos)
1 box (17.2 oz) Old El Paso™ Stand 'n Stuff Taco Shells (36 Count) (for tacos)
