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Weeknight Taco Salad

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Weeknight Taco Salad recipe
photo by:
kraft
Exactly what a time-crunched night calls for: a taco salad that includes an easy-to-make edible bowl. Cheese, tomatoes, lettuce and ground beef make a delish filling.
time
prep:
5 min
total:
20 min
servings
total:
4 servings
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What You Need

4
 flour tortillas (8 inch)
1
lb. ground beef
1
pkt. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
4
cups shredded lettuce
1
cup KRAFT Mexican Style Finely Shredded Four Cheese
1
large tomato, chopped
1/4
cup KRAFT Classic Ranch Dressing

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. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls to form shells as they bake.)

MEANWHILE, cook meat with taco seasoning mix as directed on package.

FILL shells with lettuce, meat mixture, cheese and tomatoes just before serving. Drizzle with dressing.

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

Kraft Kitchens Tips

Healthy Living
Save 70 calories and 10g of fat per serving by preparing with lean ground beef, KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese and KRAFT Lite Ranch Dressing.
Substitute
Substitute thawed frozen LOUIS RICH Pure Ground Turkey for the ground beef.
K:47156v3:113697
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