Taco Salad Made Over

4 (8 inch) flour tortillas
3/4 pound extra lean ground beef
1 tablespoon chili powder
1/2 cup Taco Bell Home Originals Thick ‘N Chunky Salsa
1 cup drained canned kidney beans, rinsed
4 cups torn spring or mixed salad greens
1/2 cup Kraft 2% Milk Reduced Fat Sharp Cheddar Cheese
1 large tomato, chopped
2 tablespoons Kraft Light Done Right! Ranch Reduced Fat Dressing

Preheat oven to 425°F. Crumple 4 large sheets of foil to form 3-inch balls; place on baking sheet. Arrange 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 minutes or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

Meanwhile, cook meat with chili powder in nonstick skillet until browned, stirring occasionally. Add salsa and beans; cook until heated through, stirring occasionally.

Place 1 tortilla shell on each of four serving plates. Fill evenly with salad greens, meat mixture, cheese and tomatoes. Top with dressing.

Yield: 4 servings

T-fal Specialty Nonstick 8-Inch 9.5-Inch 11-Inch Fry Pan Cookware Set, 3-Piece

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