Tortilla Taco Salad

Heat oven to 400 °F. To make tortilla bowls, cut 6 (25x12-inch) sheets of foil. Slightly crush each sheet to make 4-inch ball; flatten balls slightly with palm of hand. On ungreased large cookie sheet, place tortillas in single layer; cover completely with another sheet of foil. Heat in oven 1 minute or just until warm. Remove tortillas from cookie sheet; place foil balls on same sheet. Top each ball with 1 warm tortilla, shaping tortilla gently to fit around ball. Bake 6 to 8 minutes or until tortillas are crisp and lightly browned. Remove tortilla bowls from foil balls; place on wire rack. Cool 2 minutes. Meanwhile, in medium microwavable bowl, mix taco sauce with ground beef, pinto beans and dressing. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 4 to 6 minutes or until hot. Place tortilla bowls on plates. Spoon about 1/2 cup hot beef mixture into each tortilla bowl. Top each with 1/4 cup lettuce, 2 tablespoons tomato and 2 tablespoons cheese. Serve with taco sauce.