Friday, January 9, 2009

Taco Salad Made Over

Another hectic day: dentist appointments, school fundraiser, basketball games. Par for the course around here lately. Here's a new recipe I tried for Taco Salad Made Over from the Kraft.comwebsite. I had all the ingredients on hand and the recipe goes together quickly. Making the tortilla bowl made the ordinary taste of tacos seem a little extra-special without taking any extra time. Definitely a recipe that I'll be making again and again.

Taco Salad Made Over from

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

HEAT oven to 425°F. Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each ball 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.)

MEANWHILE, brown meat with chili powder in large nonstick skillet. Stir in beans and salsa; cook until heated through, stirring occasionally.

FILL tortilla shells with salad greens, meat mixture, cheese and tomatoes. Drizzle with dressing.


Patsyk said...

What a fun idea! We love taco salad, but never realized how simple it would be to make a tortilla bowl for it.

Darius T. Williams said...

This is really made over...and it looks amazing.