Ingredients:
Makes six servings (2 tacos each) Prep time: 25 minutes 1 pound lean (at least 80 percent) ground beef 1 medium onion, chopped (1/2 cup) 1 package (1 ounce) Old El Paso 40 percent less-sodium taco seasoning mix 2/3 cup water 1/2 cup Old El Paso Cheese ’n Salsa dip (from 15-ounce jar) 1 box (7.4 ounce) Old El Paso hard and soft taco shells (6 hard corn shells and 6 soft flour tortillas) 1-1/2 cups shredded lettuce 1 large tomato, seeded and chopped (1 cup) 6 slices bacon, crisply cooked, crumbled

Instructions:
In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5-7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook 3-4 minutes, stirring frequently, until thickened. Stir in dip until well mixed. Heat taco shells and tortillas as directed on box. Fill heated taco shells and tortillas with warm beef mixture, lettuce, tomato and bacon. Substitution: Can’t find the Cheese ’n Salsa dip? Try 4 ounces Mexican prepared cheese product, cubed, or another soft cheese that melts easily. If you prefer less spice, use regular prepared cheese product.