1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
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Let's Make It
Preheat oven to 350°F. Brown meat in large skillet; drain. Add water and VELVEETA; cook until VELVEETA is melted, stirring frequently. Remove from heat. Stir in salsa.
Spray 8-inch square baking dish with cooking spray. Place 1/3 of the crushed taco shells in prepared dish; top with 1/2 of the meat mixture. Repeat layers. Top with remaining crushed taco shells; sprinkle with shredded cheese.
Bake 25 minutes. Let stand 5 minutes before serving.
Serve with a side of rice and beans.
Add 1/4 tsp. chili powder, 1 can (11 oz.) corn, drained, or 1 cup sliced pitted black olives to the cooked meat mixture before layering in baking dish.
Add 1 can (16 oz.) TACO BELL® Refried Beans, spreading half of the beans over each meat layer.
Add 1 can (11 oz.) corn, drained, or 1 cup sliced pitted black olives to the cooked meat mixture before layering in baking dish.
Add 1/4 tsp. chili powder to the cooked meat mixture before layering in baking dish.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.