Taco Salad Made Over

By melanieroe

total time 20 min
prep 5 min
servings 4 servings

nutritional information
per serving


Calories
410
Total fat
13 g
Saturated fat
5 g
Cholesterol
65 mg
Sodium
870 mg
Carbohydrate
44 g
Dietary fiber
7 g
Sugars
4 g
Protein
30 g
Vitamin A
35 %DV
Vitamin C
25 %DV
Calcium
30 %DV
Iron
30 %DV

Ingredients

• 4 flour tortillas (8 inch)
• 3/4 lb. extra-lean ground beef
• 1 Tbsp. chili powder
• 1 cup rinsed canned kidney beans
• 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 4 cups packed torn mixed salad greens
• 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
• 1 large tomato, chopped
• 2 Tbsp. KRAFT Light Ranch Dressing

Details

Servings 4
Adapted from kraftrecipes.com

Preparation

Step 1

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.