Ingredients

The following ingredients have 6 Servings
  • 3/4 cup Old El Paso™ Thick ‘n Chunky salsa
  • 1/2 cup frozen chopped green bell pepper
  • 3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
  • 1 box (4.6 oz) Old El Paso™ taco shells (12 shells)
  • 3/4 cup shredded Mexican cheese blend (3 oz)
  • 3/4 cup shredded lettuce
  • 1/4 cup Old El Paso™ taco sauce

Instruction

  • In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
  • Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
  • Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.