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Main dishes

Taco Salad Made Over

Taco Salad Made Over recipe
photo by:kraft
We gave taco salad a makeover but kept the classic ingredients and included a clever way to make the shell. (See it in the making; check out the video!)
time
prep:
20 min
total:
20 min
servings
total:
4 servings
Magazine Acquisition

What You Need

4
 flour tortillas (8 inch)
3/4
lb.  extra-lean ground beef
1
Tbsp.  chili powder
1
cup  rinsed canned kidney beans
1/2
cup  TACO BELL® Thick & Chunky Salsa
4
cups  packed torn mixed salad greens
1/2
cup  KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1
large  tomato, chopped
2
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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