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® 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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a cook

posted:2/11/2009

This recipe was so good my husband couldn't believe it was one that I got from the healthy living category. I did substitute with lean ground turkey but it was still delicious.

a cook

posted:2/8/2009

This was fast and easy. Yummy too! A good way to have a mexcian food that was lower in calories.

renae172

posted:1/27/2009

This was delicious and easy to make. The whole family loved it. Even the picky one's.

KNicole0623

posted:1/22/2009

Oh my goodness!! What a healthy and yummy new way to have taco salad. I loved the idea of baking the shells on top of tin foil balls, they were so crunchy and took six minutes! I will definitely make this a new favorite! I used ground venison, taco seasoning, no beans (none on hand) and sour cream instead of the ranch.

ohhshoot

posted:1/22/2009

Very Very Delicious And So Easy To Make, The torillas are kinda tricky tho, one tip would be to only do 2 or 3 at a time unless you have a bigger baking sheet.

Judy62561

posted:1/22/2009

I couldn't believe how easy and delicious this was. This will become a standard in our home. I have passed the word along to my friends to make sure they try this one.

lilypad624

posted:1/21/2009

I loved this recipe! It was a nice change from regular tacos. I used black beans instead of kidney and I add some stewed tomatoes b/c I didnt have much salsa. I will hold on to this and make it again for sure!

mzshavon

posted:1/19/2009

This was so good. I actually used corn tortillas instead, and made a corn salsa to go with it.

LogicallyLocked

posted:1/16/2009

I made this recipe with white corn tortillas, because I'm gluten intolerant, and it turned out really great! I think next time I'm going to use black beans instead of kidney beans, but the kidney beans were good! This was so easy, and excellent, I'll definitely be making it again!

paday05

posted:1/15/2009

I make this taco salad almost on a weekly basis! It's my daughter's favorite and she's the pickier one of the family. It's got all kinds of veggies and nutrients in it but tastes so good you'd swear it was bad for you! VERY easy dish to make. We love it!!!