We recruited a couple of kids for this video to show you just how fun and easy it is to make this Taco Salad Made Over.
What You Need
Original recipe yields 4 servings
4 flour tortilla s (8 inch)
3/4 lb. extra-lean ground beef
1 Tbsp. chili powder
1 cup rinsed canned kidney beans
1/2 cup TACO BELL® Thick & Chunky Salsa
4 cups packed torn mixed salad greens
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 large tomato, chopped
2 Tbsp. KRAFT Lite Ranch Dressing
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Let's Make It
Heat oven to 425°F.
Crumple 4 sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each 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 to form shells.)
Meanwhile, brown meat with chili powder in large nonstick skillet. Stir in beans and salsa; cook 3 to 5 min. or until heated through, stirring occasionally.
Fill tortilla shells with salad greens, meat mixture, cheese and tomatoes. Drizzle with dressing.
Makeover - How We Did It
Prepared with a reduced amount of extra-lean ground beef, KRAFT 2% Milk Shredded Sharp Cheddar Cheese and KRAFT Lite Ranch Dressing, this tasty recipe saves 140 calories and 18 grams of fat per serving when compared to that of the full-fat version of this classic Kraft recipe.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.