Taco Salad Made Over

Fitness Expert

This recipe saves 190 calories and 19 grams of fat per serving by baking the tortillas instead of frying them and preparing the recipe with extra lean ground beef


  • 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, well drained
  • 4 cups torn mixed salad greens
  • 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
  • 1 large tomato, chopped
  • 2 Tbsp. KRAFT Light Ranch Reduced Fat Dressing


  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. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
  2. MEANWHILE, brown meat with chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Stir in salsa and beans; cook 5 min. or until heated through, stirring occasionally.
  3. PLACE 1 tortilla shell on each of four serving plates. Fill evenly with salad greens, meat mixture, cheese and tomatoes. Top with dressing.

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