Taco Salad Made Over

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video by: kraft

We gave taco salad a makeover but kept the classic ingredients and included an ingenious way to make the shell. You get to deliver a family-restaurant favorite.

time

prep:

20 min

total:

20 min

servings

total:

4 servings

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What You Need

flour tortillas (8 inch)

3/4

lb. extra-lean ground beef

Tbsp. chili powder

cup rinsed canned kidney beans

1/2

cup TACO BELL® Thick & Chunky Salsa

cups packed torn mixed salad greens

1/2

cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

large tomato, chopped

Tbsp. KRAFT Lite Ranch Dressing

Make It

HEAT oven to 425°F.

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.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Makeover - How We Did It

Prepared with a reduced amount of extra-lean ground beef, KRAFT 2% Milk Shredded Sharp Cheddar Cheese and KRAFT Lite Ranch Dressing, this tasty recipe saves 140 calories and 18 grams of fat per serving when compared to that of the full-fat version of this classic Kraft recipe.

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erlene20

posted:3/9/2007

MY FAMILY LOVES TACO SALAD AND THIS WAS THE BEST. I ADDED OLIVES AND SLICED MUSHROOMS AND IT WAS GREATS. KEEP UP THE WORK. THANKS.

badandi

posted:3/9/2007

I use Boca crumbles. Takes almost the same as beef and nutritionally a betterbet if you are watching calories 1/2 cup crumbles =60 cal and 0.5g fat.Yum.

carin918

posted:3/9/2007

This recipe is very yummy albeit messy. You can make it even leaner and more low calorie by using ground lean turkey instead of the beef. The flavoring makes it tastes almost the same as the beef with a lot less fat and calories.

Vanessa175

posted:3/8/2007

This taco salad made over is so good, and a lot less calories and soduim than fast food. Thanks to kraft for coming up with this recipe.

lizard6453

posted:3/7/2007

My family loved it. It is fast and easy to make and my three picky children gobbled it up.

roxykarr

posted:3/7/2007

This was very good. I used black beans instead of kidney beans, and my husband and I both loved it. We are always looking for good salad recipes, and this one fills the bill.

wheyza

posted:3/6/2007

I modified this alittle bit and it seems to be a big hit. I put alittle bit of cumin in with the chili powder, 1/2 cup of chicken stock, and 1 can of diced tomatoes instead of the fresh. You cook it down unitl the stock is no longer, its just like putting the taco seasoning and water in but its not full of sodium. It is moist and delicous.

DMKAYE

posted:2/2/2007

This was a very, very good taco salad ! I would definately make it again. Great flavor ! ! Both my children, six and two, loved this salad. I actually would rate this at 6 stars on the scale. Very easy to make !!!!

annabanana4883

posted:1/24/2007

I've made this recipe countless times since I first saw it about a year ago. It's really easy and just so healthy. My boyfriend isn't much on Ranch dressing, though, so I omitted it and added avocado slices. Definitely a keeper!

rmitchd

posted:1/18/2007

Thought this was a nice change from ordinary tacos. I liked the addition of the kidney beans but I didn't think the chili powder added enough flavor. Next time I would use taco seasoning.