Taco Salad Bowls

By Tangie2010

Ingredients

• 4 flour tortillas (8 inch)
• 1 Tbsp chili powder, divided
• 3/4 lb extra-lean ground beef
• 1 cup matchlike carrot sticks
• 1/2 cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
• 2 Tbsp KRAFT Light Mayo Reduced Fat Mayonnaise
• 4 cups torn salad greens
• 1 large tomato, chopped
• 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
• 1/4 cup chopped cilantro

Details

Servings 4
Adapted from kraftrecipes.com

Preparation

Step 1

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. Sprinkle with 1/2 tsp. chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, brown meat with carrots and remaining chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup salsa; cook 2 min. or until heated through, stirring occasionally.

MIX mayo and remaining salsa in large bowl. Add salad greens and tomatoes; toss to coat. Fill shells with greens mixture, meat mixture, cheese and cilantro.