Taco Salad

• 4 (8 inch) flour tortillas
• 34 lb extra lean ground beef
• 1 tablespoon chili powder
• 12 cup salsa
• 1 cup canned kidney beans (drained and rinsed)
• 4 cups mixed salad greens
• 12 cup cheddar cheese
• 1 large tomatoes (chopped)
• 2 tablespoons ranch dressing

1. Heat oven to 425F.
2. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet.
3. Place 1 tortilla on top of each ball, spray tortilla with cooking spray.
4. Bake 7 min or until tortillas are golden brown (Tortillas will drape over balls as they bake).
5. Meanwhile brown meat with chili powder in large nonstick skillet on medium heat, stirring occasionally.
6. Add salsa and beans, cook until heated through, stirring occasionally.
7. Place 1 tortilla shell on each of four serving plates.
8. Fill evenly with salad greens,meat mixture, cheese and tomatoes.
9. Top with dressing.

flour tortillas, extra lean ground beef, chili powder, salsa, kidney beans, mixed salad greens, cheddar cheese, tomatoes, ranch dressing

Taken from www.food.com/recipe/taco-salad-201522 (may not work)