Taco Salad Bowls

Prep Time: 20 min
Total Time: 20 min

Makes: 4 servings

4 flour tortillas (8 inch)
1 tablespoon chili powder, divided
3/4 pound extra lean ground beef
1 cup match-like carrot sticks
1/2 cup plus 2 tablespoons TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
2 tablespoons KRAFT Light Mayo Reduced Fat Mayonnaise
4 cups torn salad greens
1 large tomato, chopped
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/4 cup chopped fresh cilantro
Make It

PREHEAT oven to 425 degrees 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 teaspoon of the chili powder. Bake 6 to 8 minutes or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, brown meat with carrots and remaining 2 1/2 teaspoons chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 minutes or until heated through, stirring occasionally.

MIX mayo and remaining 2 tablespoons salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

Cook Ground Meat Thoroughly:
Cook ground beef thoroughly and evenly. The color of the raw ground meat can vary from bright red to light pink. Do not rely on the color of the meat to check for doneness but use an instant read thermometer instead. Ground beef should be cooked to an internal temperature of 160 degrees F.

Recipe and photograph provided courtesy of Kraft Foods. TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by
Taco Bell Corp.