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Taco Salad Bowls




Source of Recipe


Kraft Food & Family






List of Ingredients



• 4 flour tortillas (8 inch)
  
• 1 Tbsp. chili powder, divided
  
• 3/4 lb. extra lean ground beef
  
• 1 cup match-like carrot sticks
  
• 1/2 cup plus 2 Tbsp. Taco Bell Home Originals Thick 'N Chunky Salsa, divided
  
• 2 Tbsp. Kraft Mayo Light Mayonnaise
  
• 4 cups torn salad greens
  
• 1 large tomato, chopped
  
• 1/2 cup Kraft 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
  
• 1/2 cup chopped fresh cilantro
  






Instructions



1. PREHEAT oven to 425 F. Crumple 4 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 the bake.)
   
2. MEANWHILE, brown meaat with carrots and remaining 2 1/2 tsp. chili powder in large nonstick skillet on meidum-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.
   






Final Comments


Makes 4 servings.