I renamed this taco salad: Teenage Mutant Ninja Turtle Salad but before you think I’ve sniffed too much cinnamon its an inside joke between me and fellow foodie friend, Nikki so she’ll get it (hopefully!) LOL. Original name is Taco Salad Made Over.
(Recipe from www.kraftfoods.com | photos from me!)
Makes 4 servings
Calores/serving = 420
WW pts/serving = 9
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
[NOTES: I also added 1 tbsp of garlic powder to the beef mixture since Todd and I love garlic . Omitted the beans b/c I don’t like beans but I’ll probably add them next time since Todd likes beans. Instead of ranch dressing, I topped with sour cream. Yum!]
> 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.)
> 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.
> Place 1 tortilla shell on each of four serving plates. Fill evenly with salad greens, meat mixture, cheese and tomatoes. Top with dressing.
[NOTES: Aren’t the little taco salad tortilla bowls adorable? I thought using big balls of foil per the instructions was kinda wasteful so I decided to press them into cereal bowls and bake in the oven instead. Worked great!]
Husband rating: A+
I think his exact words were “can we have it again for dinner?” :)
Wifey rating: A+
Really easy and yummy recipe! If you like taco salad, you’ll LOVE it in a cute little tortilla bowl. ;)