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® HOME ORIGINALS® Thick 'N 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 HOME ORIGINALS® 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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hoffs4

posted:1/25/2006

Yummers!! We are not even missing the usual high fat tortilla chips we used to use for taco salads; even my husband is down for making this our new recipe and he is one who groans when he hears the word " healthy." Definately try this!! BTW, I used upside down ceramic bowls instead of tin foil balls to shape the tortillas and this worked great, and saved tin foil.

suzmuffin

posted:1/22/2006

This was the best taco salad I've ever had. I've never eaten one with ranch dressing on it, but this was great. I found that, with the size of tortillas I used (I THOUGHT they were 8-inch, but I'm now not sure), I needed to make sure the 4 foil balls were arranged in a cross very close together, with no space between them. I think, though, that I need to use larger tortillas next time. I used whole-wheat tortillas, so hopefully I can find those in the large size. Despite the shallow and slightly misshapen bowls at first, the tacos were delicious.

a cook

posted:1/17/2006

The best! Very easy

JAMIEHANSON02

posted:1/17/2006

my very picky daughter and my husband both raved about this! I used black beans instead of pinto beans and it was fantastic!

lordsgift

posted:1/16/2006

I used pinto beans as well, and used shredded grilled chicken breast instead of beef. These were really neat, the kids loved the "bowls" the tortillas made.

tarnoch

posted:1/15/2006

Very tasty. I also added canned corn. To keep the tortillas from being too lopsided, just flatten the top the of foil ball. It helps

a cook

posted:1/13/2006

Tasty - used pinto beans instead of kidney beans. The tortilla shell was easy to make but didn't drape very nicely, so the bowls were very lopsided. It made for nice presentation anyhow.

lorabear3

posted:1/13/2006

Oh my--this was the BEST Taco salad I have ever had...The whole family loved it...they really liked the shells.....

bwaldon

posted:1/13/2006

I will make this one again! Most of these ingredient I keep on hand so it was an easy, quick, healthy meal for me to make and the whole family loved it! I did substitute the ground beef for ground turkey and omitted the ranch on the adult portions, however the kids loved the ranch on theirs.

Krisim_

posted:1/12/2006

I made this recipe without the chili powder, beans or the ranch dressing (topped it with salsa and taco sauce instead) to make it lower in calories and I baked the tortillas shells in the oven over a ceramic bowl to make them bigger. Definately one of our favorite recipes! It's filling without a lot of calories!