Taco Salad Bowls


Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings

  • 4 flour tortillas (8 inch)
  • 1 Tbsp. chili powder, divided
  • 3/4 lb. extra lean ground beef
  • 1 cup matchlike carrot sticks
  • 1/2 cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa, divided
  • 2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
  • 4 cups torn salad greens
  • 1 large tomato, chopped
  • 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
  • 1/4 cup chopped fresh cilantro
  1. 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. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
  2. Meanwhile, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
  3. Mix mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

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