Taco Salad Made Over

This recipe is from "Kraft: Food and Family", Winter 2006.

• Ready In: 18 mins
• 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

1. 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.
2. Cook meat with chili powder in skillet until browned. Add salsa and beans; cook until heated through.
3. Place tortilla shells on 4 serving plates. Fill with salad greens, meat mixture, cheese, tomato, and dressing.