Mexican Dinner Salad

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Southern Living


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1 pound lean ground beef

1 large onion, chopped

1 (14 1/2-ounce) can chopped tomatoes, undrained

1 (1 1/4-ounce) envelope taco seasoning mix

3/4 cup water

1 (16-ounce) can pinto beans, rinsed and drained

1 (8-ounce) package VELVEETA Pasteurized Process Cheese Spread, cut up

Shredded lettuce

4 tortilla salad shells or boats

Toppings: chopped tomato, sliced ripe olives, sour cream

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