Beef & Spanish Rice Taco Salad

Prep Time: 5 minutes Cook Time: 20 minutes Ingredients: 3 to 3 1/2 cups shredded beef mixture from Chili-Salsa Pot Roast 1 package (5.6 ounces) flour tortilla salad shells (4 shells) 1 package (4.3 to 4.4 ounces) quick-cooking Spanish rice mix 2 cups thinly sliced lettuce 1 cup chopped tomato 1 cup (4 ounces) shredded Cheddar cheese Optional toppings: chopped avocado, dairy sour cream, chopped fresh cilantro 1. Prepare salad shells according to package directions. Prepare rice mix according to package directions. 2. In 1 1/2-quart microwave-safe dish, place shredded beef mixture. Cover and microwave on high 5 to 6 minutes or until hot; stir once. 3. Layer equal amounts of rice, lettuce, beef mixture, tomato and cheese into salad shells. Top with avocado, sour cream and cilantro, if desired. Makes 4 servings. "Beef recipes collected from www.beeftips.com. Recipes courtesy of the Wisconsin Beef Council through the Cattlemen's Beef Board and the National Cattlemen's Beef Association."