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Smart-Choice Weeknight Taco Salad
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Smart-Choice Weeknight Taco Salad

20 Min(s)
20 Min(s) Prep
Liven up your weeknight menu with this festive taco salad. It's quick, easy and pretty much guaranteed to please.
What You Need
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4 servings
Original recipe yields 4 servings
4 flour tortilla s (8 inch)
1 lb. lean ground beef
1 pkt. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
4 cups shredded lettuce
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 large tomato, chopped
1/4 cup KRAFT Lite Ranch Dressing
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TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
1
Heat oven to 425°F.
2
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.)
3
Meanwhile, cook meat with taco seasoning mix as directed on package.
4
Fill shells with lettuce, meat mixture, cheese and tomatoes just before serving. Drizzle with dressing.
Kitchen Tips
Tip 1
Small Changes Add Up
Small ingredient substitutions, such as lean ground beef, KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese and KRAFT Lite Ranch Dressing result in a savings of 70 calories and 10g of fat per serving when compared to a traditional recipe.
Tip 2
Substitute
Substitute ground turkey for the ground beef.
Nutrition
Calories
480
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 1330mg
58%
Total Carbohydrates 36g
13%
Dietary Fibers 3g
11%
Sugars 3g
6%
Protein 35g
70%
Vitamin A
30%
Vitamin C
15%
Calcium
50%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* 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.
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