Taco Salad Made Over - Kraft Recipes Top
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Taco Salad Made Over

Prep Time
Total Time

4 servings

We recruited a couple of kids for this video to show you just how fun and easy it is to make this Taco Salad Made Over.

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What You Need

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Make It

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  • 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.

Special Equipment Needed

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

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.


  • 4 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 3 Starch
  • 3 Meat (L)
  • 1/2 Fat

Nutrition Bonus

Enjoy this meal as part of a healthful eating plan. Each serving provides more than 1/2 cup of the recommended 2-1/2 cups of vegetables per day.

Nutritional Information

Serving Size 4 servings
Calories 410
Total fat 12g
Saturated fat 4.5g
Cholesterol 65mg
Sodium 900mg
Carbohydrate 44g
Dietary fiber 7g
Sugars 4g
Protein 30g
% Daily Value
Vitamin A 35 %DV
Vitamin C 25 %DV
Calcium 30 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The first time I made this recipe, I actually made it for a taco night dinner at my church's weekly... The first time I made this recipe, I actually made it for a taco night dinner at my church's weekly home fellowship dinner. Anyway, one of the people in the group is a vegetarian, so I made the taco salad filling with vegetarian burger crumbles. Plus, we just stuffed it into taco shells and it went over well. Tonight for dinner, I made it as a salad. Because I had a bag of Doritos, I did not make the tortilla bowls. But it still was great! This will be my new go-to for homemade taco salad!
Date published: 2015-03-17
Rated 5 out of 5 by from I used this recipe as a starting point. I used this recipe as a starting point. This recipe can be customized according to anyone's taste, which is what's great about it.I didn't have any cooking spray, so I brushed the tortilla with some vegetable oil instead and it was perfect. I sub'd with black beans and added a small can of jalepenos chopped up for some heat, along with the liquid from the can. In addition, cumin, fresh cilantro and a squeeze of lime provided extra flavor as well. I doubled the amount of meat, so I have some left over to make some wraps for lunch the next day. Your imagination is the only limit.
Date published: 2008-01-27
Rated 5 out of 5 by from This was the best taco salad I've ever had. 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.
Date published: 2006-01-23
Rated 3 out of 5 by from We like a bit more flavor, so I use half a packet of taco seasoning mix in the meat, and make my own... We like a bit more flavor, so I use half a packet of taco seasoning mix in the meat, and make my own dressing by simmering tomato puree with sauteed onions and garlic, and spices -- YUM! We also prefer the flavor and color of black beans. Boost the nutritional value by brushing the inside of the tortilla with olive oil before baking. Note: this is a very wasteful method of shaping tortillas!! Lay them over the top of egg poaching cups, or small oven-safe custard cups or ramekins on a baking sheet; be creative, not wasteful!
Date published: 2007-05-17
Rated 5 out of 5 by from This was a wonderful meal. This was a wonderful meal. My kids enjoyed it (and ate all that they could!) and my body was happy with the inclusion of kidney beans and a cup of salad greens (of course, I used spinach for the iron). There were, the highest privelege given only on very rare occasions, no leftovers after serving this meal! An all around yummy tummy filler. And simple to make too! I accidently used the wrong size tortilla shells, but they still tasted great!
Date published: 2006-02-24
Rated 5 out of 5 by from Gonna be truthful here... Gonna be truthful here... I don't belong in the kitchen. I am one of those women that do test runs while the family is at work and school to see if I could make it a success. I was so proud of myself when these taco shells came out perfect! I normally wet my tortillas before I roll up a fajita or a taco so I tried it in this case. It came out better than the dry ones. Huge success, great simple recipe... will make many more times!
Date published: 2011-03-11
Rated 4 out of 5 by from This was very good. This was very good. I used black beans instead of kidney beans, and added cilantro while they were cooking. I also used porcelin ramekins (custard dishes) instead of tin foil, and the tortilla bowls came out perfect. I added olives and onions and used grilled chicken instead of beef. Even though I love ranch on everything, I found I didnt really even need it, just some salsa on top and maybe sour cream if I had some. Delicious!
Date published: 2008-03-29
Rated 4 out of 5 by from WOW ! WOW !!!!! i'm like a GOURMET !!!! LOL i LOVE these 'salad' shells ! i feel like i went to a mexican restaurant ! like alot of commenters - i used taco seasoning and put the salsa on top of the salad as opposed to in the meat - i bought the lite ranch - - but, used the salsa as my dressing instead ! this is definately a 'show off my talents' recipe and i will ABSOLUTELY make it again and again ! KRAFT ROCKS !!!!!!!!!!
Date published: 2007-03-14
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