Mexicali Taco Salad

• 48 each whole wheat tortillas (8 inch)
• - extra lean ground beef King Sooper's 1 lb For $3.99 thru 02/09
• 3/4 cup chili powder
• 3 qt. canned kidney beans, drained
• 1-1/2 qt. salsa
• 3 gal. romaine lettuce, chopped
• 1-1/2 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
• 1 gal. tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3 cups KRAFT Light Ranch Dressing

1. Crumble 48 large sheets of foil (or four large sheets of foil for trial recipe) into 48 balls (or into four balls for trial recipe).
2. Place in single layer on baking sheets.
3. Spray both sides of each tortilla with cooking spray; place 1 on top of each ball.
4. Bake in 425 degrees F-standard oven 6 to 8 min.
5. or until tortillas are golden brown.
6. (Tortillas will drape over balls as they bake.)
7. Meanwhile, brown meat with chili powder in nonstick skillet on medium-high heat, stirring occasionally.
8. Stir in beans and salsa; cook until heated through, stirring occasionally.
9. For each serving: Place 1 tortilla shell on serving plate.
10. Fill with 1 cup lettuce, 3/4 cup meat mixture, 2 Tbsp.
11. cheese and 1/3 cup tomatoes.
12. Drizzle with 1 Tbsp.
13. dressing.

whole wheat tortillas, ground beef, chili powder, kidney beans, salsa, romaine lettuce, chedasharp, tomatoes, dressing

Taken from www.kraftrecipes.com/recipes/mexicali-taco-salad-110964.aspx (may not work)