Instructions: Brown ground beef in skillet and drain fat. Add cumin, garlic salt, onion flakes, chili powder and Redhot sauce. Combine refried beans and the 3 tablespoons Redhot sauce in a small bowl. Mix well. Assemble salads by spreading 2 tablespoons refried bean mixture in bottom of each taco salad shell. Portion 1 cup lettuce over beans in each shell. Spread 1 cup reserved beef in each shell. Layer 1/2 cup tomatoes and 1/4 cup each olive, Cheddar and Monterey in each shell. Spoon 1/4 cup guacamole in center of each salad and top with 2 tablespoons sour cream. Serve 1/3 cup Redhot Salad Dressing in side dish with each salad.

Serving size: approx. 3 3/4 cups salad plus 1/3 cup dressing.

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