Mini Taco Bowls

• 8 flour tortillas (6 inch), warmed
• 1 lb. extra-lean ground beef
• 1 cup TACO BELL Thick & Chunky Salsa
• 1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
• 2 cups chopped lettuce
• 1 tomato, chopped
• 1/4 cup KRAFT Classic Ranch Dressing

1. Heat oven to 350F.
2. Line 8 muffin cups with tortillas.
3. Carefully fold back edges of tortillas to leave openings in centers for the filling.
4. Bake 10 min.
5. Meanwhile, brown meat in large skillet; drain.
6. Return meat to skillet.
7. Add salsa to meat; mix well.
8. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
9. Spoon into tortilla bowls.
10. Top with remaining ingredients.

flour tortillas, extralean ground beef, taco, milk, chopped lettuce, tomato

Taken from www.kraftrecipes.com/recipes/mini-taco-bowls-94521.aspx (may not work)