Mini Taco Bowls

photo by:kraft

The kids will dig taco night even more when they get an eyeful of these super-cute mini salad bowls—and a mouthful of beef, cheese, ripe tomatoes and crispy, fresh lettuce.

time

prep:

35 min

total:

35 min

servings

total:

4 servings

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What You Need

flour tortillas (6 inch)

lb. extra-lean ground beef

cup TACO BELL® Thick & Chunky Salsa

1/2

cup KRAFT 2% Milk Shredded Cheddar Cheese

cups chopped lettuce

tomato, chopped

1/4

cup KRAFT Classic Ranch Dressing

It's for dipping and dunking and mixing-upping. And yes, for salad too.

Make It

HEAT oven to 350°F.

MICROWAVE tortillas on HIGH 30 sec. Line each of 8 muffin cups with 1 tortilla. Carefully fold back edges of tortillas, leaving opening in centers for filling.

BAKE 10 min. Meanwhile, brown meat in large skillet; drain. Stir in salsa; bring to boil. Simmer on medium-low heat 10 min.

SPOON meat mixture into tortilla bowls; top with remaining ingredients.

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

Kraft Kitchens Tips

Serving Suggestion

Serve with your favorite fresh fruit and CRYSTAL LIGHT Lemonade.

Substitute

Substitute 2 cups shredded cooked chicken for the browned ground beef.

Substitute

Substitute BREAKSTONE'S or KNUDSEN Sour Cream for the dressing.

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jamerry

posted:2/13/2007

This recipe was delish! MY kids loved it too! Very easy to make.

jenapher83

posted:2/9/2007

Very yummy! It was super easy and tasted great. I thought it was going to be a messy meal, but they were very easy to eat. The perfect size.

a cook

posted:2/8/2007

What a great idea for bowls! With a diabetic in the family, I used Mission low-carb tortillas, filled them with chili, and they were delicious! It is a fun way to serve tacos, taco salad and chili! I stored leftovers in a plastic container and they were ready to go two days later.

playingpar