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Taco Salad Bowls

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Taco Salad Bowls recipe
photo by:
kraft
This edible bowl filled with the savory goodness of beef and cheese is seriously fun to eat. A smart take on Mexican that will make you want to plan Taco Tuesday every week.
time
prep:
20 min
total:
20 min
servings
total:
4 servings
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What You Need

4
 flour tortillas (8 inch)
1
Tbsp. chili powder, divided
3/4
lb. extra-lean ground beef
1
cup matchlike carrot sticks
1/2
cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
2
Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
4
cups torn salad greens
1
large tomato, chopped
1/2
cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/4
cup chopped fresh cilantro

Make It

HEAT oven to 425°F.

CRUMPLE 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Sprinkle with 1/2 tsp. chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, brown meat with carrots and remaining chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup salsa; cook 2 min. or until heated through, stirring occasionally.

MIX mayo and remaining salsa in large bowl. Add salad greens and tomatoes; toss to coat. Fill shells with greens mixture, meat mixture, cheese and cilantro.

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

Kraft Kitchens Tips

Cook Ground Meat Thoroughly
Cook ground beef thoroughly and evenly. The color of the raw ground meat can vary from bright red to light pink. Do not rely on the color of the meat to check for doneness but use an instant read thermometer instead. Ground beef should be cooked to an internal temperature of 160ºF.
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