Add ground beef to large, non-stick skillet over medium heat; season with Adobo and chili powder. Cook, breaking up meat with wooden spoon, until well browned, about 5 minutes; drain and discard fat. Stir in pinto beans in sauce and 1 cup drained pico de gallo; bring bean mixture to boil. Simmer, stirring occasionally, until bean mixture thickens, about 5 minutes.
Remove skillet from heat; top with 1 cup cheese and scallions; let sit until cheese melts, about 2 minutes. Top with shredded lettuce, remaining pico de gallo and remaining cheese. Serve with warm flour tortillas and sour cream, if desired.
For a Taco Skillet recipe that has lots of flavor, but less total fat and calories, use ground turkey breast instead of the lean ground beef called for in the recipe and omit the cheese.