Taco Salad Made Over

ChubbyBunny

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, well drained
4 cups torn mixed salad greens
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
1 large tomato, chopped
2 Tbsp. KRAFT Light Ranch Dressing

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 as they bake.)

MEANWHILE, brown meat with chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add salsa and beans; cook 5 min. or until heated through, stirring occasionally.

PLACE 1 tortilla shell on each of 4 serving plates. Fill with salad greens, meat mixture, cheese and tomatoes. Top with dressing.

Serves: 4
Calories 420
Total fat 12 g
Saturated fat 5 g
Cholesterol 65 mg
Sodium 730 mg
Carbohydrate 46 g
Dietary fiber 7 g
Sugars 4 g
Protein 30 g

ChubbyBunny

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, well drained
4 cups torn mixed salad greens
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
1 large tomato, chopped
2 Tbsp. KRAFT Light Ranch Dressing

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 as they bake.)

MEANWHILE, brown meat with chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add salsa and beans; cook 5 min. or until heated through, stirring occasionally.

PLACE 1 tortilla shell on each of 4 serving plates. Fill with salad greens, meat mixture, cheese and tomatoes. Top with dressing.

Serves: 4
Calories 420
Total fat 12 g
Saturated fat 5 g
Cholesterol 65 mg
Sodium 730 mg
Carbohydrate 46 g
Dietary fiber 7 g
Sugars 4 g
Protein 30 g

cmriverside

I have a modified Taco Salad almost every day. This recipe can be made with chicken or turkey or white fish and it is much better for you and just as tasty.

Just mix your meat with a favorite fresh salsa, add more heat with chilies or jalapenos, and you have a healthier salad.

Also, the "bowl" may be intimidating and takes too long for me. I just break up a corn tostada (60 cal) and sprinkle it on top of the salad. I can make this salad in five minutes, tops, no wheat. Love it!

Granted, yours is prettier......:flowerforyou:

peej76

Mmmm these are yummy, I also like to sprinkle chilli powder over the taco shell!!

MollySue30

Those look so good, I think I am going to have that for dinner tonight. Thanks for the tip:bigsmile:

Phoenix_Rising

Never thought to make a taco shell that way!!! I LOVE TACO SALADS!!! Thanks ChubbyBunny!:bigsmile: