Heat oven to 350 degrees F. Break the Old El Pasoᵀᴹ hard taco kit or Old El Pasoᵀᴹ Stand N' Stuff taco shells in half, then arrange the shell halves in a single layer on an ungreased cookie sheet so they toast evenly. Bake 5 to 7 minutes, until crisp and lightly golden, then set aside to serve warm for scooping.

In a large skillet over medium-high heat, add the lean ground beef and cook, stirring occasionally to break it into small crumbles, until browned and cooked through; drain any excess fat. Stir in ½ cup (125 mL) water, the seasoning mix (from kit) and taco sauce (from kit). Bring to a boil; reduce heat and cook and stir about 5 to 7 minutes, until almost all liquid has evaporated and the beef is well coated with the sauce.

Heat the Old El Pasoᵀᴹ refried beans as directed on can, stirring gently as they warm until heated through and piping hot for safe serving.

On a large plate, build the taco dip in colorful layers: start with a layer of warmed Old El Pasoᵀᴹ refried beans, then add the seasoned lean ground beef mixture. Top with shredded lettuce, medium tomato (chopped), and a generous sprinkle of Touch of Philadelphia shredded creamy Mexicana cheese. Spoon Old El Pasoᵀᴹ thick n' chunky salsa over the top. Serve immediately with the warm taco shell halves for scooping into the layered dip.