1 lb. lean ground beef
1 pkg. Taco seasonings
1 can (19-oz.) kidney beans, drained, rinsed
1 cup Pace salsa
1 cup water
4 flour tortillas (6") cut into 1-1/2" squares
1 cup Kraft Mexican Style Shredded Four cheese
1/3 cup sour cream
1/3 cup chopped green onions (about 1 large)
Brown meat in large skillet on medium-high heat, drain.
Add seasoning mix, beans, salsa and water, stir. Bring to boil. Reduce heat to medium-low, simmer 5 minutes.
Stir in tortillas, top with cheese. Cover, let stand 5 minutes or until cheese is melted. Top with sour cream and onions.
You can also jazz it up: Top with your favorite Mexican toppings just before serving, such as shredded lettuce, chopped tomatoes and/or avocados, olives.