Prepare Azteca taco salad shells on a large baking sheet according to package directions until golden and crisp. Let cool slightly.

In a skillet over medium heat, cook ground beef until browned. Drain any excess grease and put it back into the skillet..

Add in taco seasoning and water. Bring it up to a simmer and simmer for about 3-4 minutes until thickened. Remove from heat.

To prepare taco bowls, spread a layer of warm refried beans into the bottom of each shell. Add a large spoonful or two of taco rice.

Then top the rice with some of the taco-seasoned beef (as little or as much as you like.)

Layer shredded lettuce, diced tomatoes, cheddar cheese, taco sauce or salsa, and crunchy tortilla strips. Then top it all off with a little dollop of sour cream.

Garnish with extras like sliced olives, green onions, or guacamole. Serve immediately while shells are crispy.