Taco Salad Made Over
"This recipe is from "Kraft: Food and Family", Winter 2006."
- Ready In:
- 18mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 (8 inch) flour tortillas
- 3⁄4 lb ground chuck
- 1 tablespoon chili powder
- 1⁄2 cup thick & chunky salsa
- 1 cup canned kidney beans, rinsed and drained
- 4 cups spring greens or 4 cups mixed salad greens
- 1⁄2 cup sharp cheddar cheese, shredded
- 1 large tomatoes, chopped
- 2 tablespoons ranch dressing (Kraft Lightly Done Right!)
directions
- Preheat oven to 425 degrees. Crumple 4 large sheets of foil to form 3-inch balls; arrange on baking sheet. Arrange 1 tortilla over each ball; spray with cooking spray. (Tortillas will drape over balls as they bake.) bake 6 to 8 minutes or until golden brown.
- Cook meat with chili powder in skillet until browned. Add salsa and beans; cook until heated through.
- Place tortilla shells on 4 serving plates. Fill with salad greens, meat mixture, cheese, tomato, and dressing.
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RECIPE SUBMITTED BY
I am 30 years old. I am married and have a wonderful family. My hubbie is the greatest. We have a 2 1/2 year old little girl. Her name is Lizzie Belle. I have pics if anyone wants to see. I work for a bank in Brandon, MS. My hubbie is a police officer in Jackson. I have a great cookbook that is called "Any Blonde Can Cook". It is awesome. I love to cook...when I have the time. My family keeps me pretty busy though. I enjoy reading books, going to the movies, traveling, spending time with my family, cooking, playing with Lizzie Belle, tanning, and getting my nails done.
