Taco Salad Made Over

photo 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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tkabela

posted:4/3/2007

Nice, UNFRIED!!, taco salad!

ejchanley

posted:3/21/2007

Very good, didn't know about the Kidney Beans, but we all liked them!

a cook

posted:3/21/2007

Excellent - fun to make and tasty to eat. Much better than the formed shells for taco salad. Thanks for all the great "short cuts" for meals.

Lynnmer

posted:3/21/2007

Very good! I really enjoyed making and serving the bowls. I can't help but to wonder, however, if corn tortillas would have been better than flour ones? Anyway, I used a whole can of beans and 1 cup of salsa instead of 1/2 cup, which gave the meat more flavor. I also think lite sour cream would have been more compatible than Ranch dressing. This is a keeper recipe, in my opinion.

jmonaco

posted:3/19/2007

I thought the recipe was very good. I added an entire can of beans which I liked better. Will make again but with lite sour cream instead of ranch dressing.

vaughanchristy

posted:3/18/2007

A great way to have a taco salad without all of the fat from the shell. I was suprised how easy it was too.

a cook

posted:3/15/2007

Really tasty. The bowl was crispy. Would diffently make this again. I'm on Weight Watchers, and it fit into my points plan. My husband liked it too.

chdoog

posted:3/14/2007

WOW !!!!! i'm like a GOURMET !!!! LOL i LOVE these 'salad' shells ! i feel like i went to a mexican restaurant ! like alot of commenters - i used taco seasoning and put the salsa on top of the salad as opposed to in the meat - i bought the lite ranch - - but, used the salsa as my dressing instead ! this is definately a 'show off my talents' recipe and i will ABSOLUTELY make it again and again ! KRAFT ROCKS !!!!!!!!!!

niseynisey

posted:3/11/2007

O wow, the family LOVED this one! A few substitutions: I used 2 packages of BOCA meatless Ground Burger instead of 1 lb. extra lean ground beef I used 4 cups torn romaine lettuce I used Fat free Mexican 4 cheese blend and I used 2 Tbsp. Fat Free Sour Cream instead of the Ranch dressing

mandyep5

posted:3/10/2007

This is a weekly dinner in our house. My kids and husband love it. It makes the perfect amount for four generous servings. Thanks Kraft!