TacosFilled Withwastly Toppings (NAPSA)—How do you get to the top of your taco? Do you layer on cheese first, then lettuce, then SEL OE TELEiets, : eg ~ae et psp Ge“2 ne rey foie A all salsa? Or does each new shell deserve its own order that varies from taco to taco? In celebration of Cinco de Mayo, Americans were asked how they reach the tippy-top of their tacos on a typical taco night. Most Americans begin their ascent with a shell—soft or hard —and seasoned meat, such as ground beef or shredded chicken. From there, the journey to the top branches out in a thousanddifferent directions depending on which ingredients make the cut and order of preference. “Taco nights bring families together to enjoy a fun, festive, easy meal while they pile on layer after layer of delicious toppings to create their favorite combinations,” said Bibie Wu, Old El Paso’. “And, while taco lovers may not always agree on which topping goes where, one thing is certain— the view from the top makesitall worthwhile.” Here are taco lovers’ top 10 top- pings as well as the percentage of respondents who include each toppingin their taco night menu: Ground beef 96 percent Lettuce Taco seasoning mix Tomatoes 87 percent 83 percent 77 percent Cheese Salsa 94 percent 62 percent Sour Cream 47 percent Olives Guacamole 12 percent 4 percent Other 25 percent Pinata Tostadas Take a fresh approach and prepare your family’s favorite taco night dinner tostada-style this Cinco de Mayo with a simple recipe that says “Ol!” And,there’s plenty of room for flavorful toppings. 1 can (16 ounces) Old El Paso’ refried beans 1 can (4.5 ounces) Old El Celebrate Cinco de Mayo with Pinata Tostadas. Paso chopped green chiles, drained 1 package (12 count) Old El Paso tostada shells 1 pound ground beef 1 jar (16 ounces) Old El Paso salsa 124 cups shreddedlettuce *“4 cup shredded Cheddar cheese (3 ounces) *4 cup diced tomato Heat oven to 375F. Stir together beans andchiles. Spread 2 to 3 tablespoons bean mixture onto each tostada shell; place on ungreased large cookie sheet. Bake 5 to 7 minutes or until hot. Meanwhile, cook beef in 10- inch skillet over medium-high heat, stirring frequently, until brown; drain. Stir in 1% cups of the salsa. Reduce heat to medium; cook 2 to 3 minutes or until hot. Serve tostada shells topped with hot beef mixture, shredded lettuce, cheese, tomatoes and remainingsalsa. Makes 12 tostadas Condiment vs. Dance This Cinco de Mayo, don’t forget the salsa. This fresh, flavorful condiment is the grandfinale to a delicious taco. Try a couple vari- eties to taste-test the best, and look for salsas with added ingredi- ents such as taco seasoning or black beans. For more taco-tastic tips, visit www.oldelpaso.com.
