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Taco Salad Made Over 

For a spin on a Mexican favorite, try this better for you Taco Salad Made Over Recipe. Your kids will love it.
prep time
20 min
time
20 min
servings
4 servings

what you need

  • 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 KRAFT 2% Milk Shredded Sharp Cheddar Cheese
  • 1 large tomato, chopped
  • 2 Tbsp. KRAFT Lite Ranch Dressing

  • 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.)
  • 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.
  • FILL tortilla shells with salad greens, meat mixture, cheese and tomatoes. Drizzle with dressing.

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