taco salad
For lunch.
Taco Salad Made Over
Ingredients:
4 flour tortillas (8 inch)
3/4 lb. extra lean ground beef
1 Tbsp. chili powder
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup drained canned kidney beans, rinsed
4 cups torn spring or mixed salad greens
1/2 cup KRAFT 2% Milk Reduced Fat Sharp Cheddar Cheese
1 large tomato, chopped
2 Tbsp. KRAFT Light Ranch Reduced Fat Dressing
Directions:
1. PREHEAT oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
2. MEANWHILE, brown meat with chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add salsa and beans; cook until heated through, stirring occasionally.
3. PLACE 1 tortilla shell on each of four serving plates. Fill evenly with salad greens, meat mixture, cheese and tomatoes. Top with dressing.