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Tangy Fiesta Salad

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Tangy Fiesta Salad recipe
photo by:
kraft
We made this tonight and the only thing I changed was the dressing, I used a Chipolte Ranch dressing and it FANTASTIC! This will become a regular hot night dinner this sum...read more
posted by
nrezich
on 6/14/2011
time
prep:
20 min
total:
20 min
servings
total:
4 servings, 3-1/2 cups each
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What You Need

1
lb. extra lean ground beef
1
pkg. (10 oz.) frozen corn, thawed
1
pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1
bag (10 oz.) torn romaine lettuce (about 10 cups)
2
large tomatoes, chopped (about 2 cups)
1/2
cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2
cup KRAFT Thousand Island Dressing
1/2
cup sliced green onions

Make It

BROWN meat in large skillet; drain, if necessary. Stir in corn. Add seasoning mix; prepare as directed on package.

PLACE lettuce on large serving platter. (Or, divide evenly among four salad plates.) Top with the taco meat, tomatoes and cheese.

DRIZZLE with dressing. Sprinkle with onions.

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

Kraft Kitchens Tips

Special Extra
This main-dish taco salad provides 1-1/2 cups of the recommended 2-1/2 cups of vegetables per day.
Make Ahead
Prepare meat mixture as directed; cover. Refrigerate up to 24 hours. Reheat just before serving, then use to assemble salad as directed.
Substitute
Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese and KRAFT Lite Thousand Island Dressing.
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