All Recipes

Taco Salad Made Over

Prep

15-30 mins

Total

20 MIN

Servings

4 Servings

Ingredients

4 

flour tortillas (8 inch)

3/4 lb

extra-lean ground beef

1 tbsp

chili powder

1 cup

rinsed canned kidney beans

1/2 cup

TACO BELL® Thick & Chunky Salsa

4 cups

packed torn mixed salad greens

1/2 cup

2% Milk Shredded Sharp Cheddar Cheese

1 large

tomato, chopped

2 tbsp

KRAFT Lite Ranch Dressing

Instructions

Step 1

Heat oven to 425°F.

Step 2

Crumple 4 sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each with 1 tortilla; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake to form shells.)

Step 3

Meanwhile, brown meat with chili powder in large nonstick skillet. Stir in beans and salsa; cook 3 to 5 min. or until heated through, stirring occasionally.

Step 4

Fill tortilla shells with salad greens, meat mixture, cheese and tomatoes. Drizzle with dressing.

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