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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!)
20 min
20 min
4 servings
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What You Need

 flour tortillas (8 inch)
lb.  extra-lean ground beef
Tbsp.  chili powder
cup  rinsed canned kidney beans
cup  TACO BELL® Thick & Chunky Salsa
cups  packed torn mixed salad greens
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 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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