Taco Salad Made Over

• 4 flour tortillas (8 inch)
• 3/4 lb. extra-lean ground beef Safeway 1 lb For $3.99 thru 02/09
• 1 Tbsp. chili powder
• 1 cup rinsed canned kidney beans
• 1/2 cup TACO BELL Thick & Chunky Salsa
• 4 cups tightly packed torn mixed salad greens
• 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
• 1 large tomato, chopped
• 2 Tbsp. KRAFT Lite Three Cheese Ranch Dressing

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

flour tortillas, extralean ground beef, chili powder, kidney beans, taco, milk, tomato, three cheese

Taken from www.kraftrecipes.com/recipes/taco-salad-made-over-136226.aspx (may not work)