Taco Salad

• 16 each flour tortillas (8 inch)
• 1/4 cup oil
• ground beef
• 1/4 cup chili powder
• 1 pt. salsa
• 1 qt. canned kidney beans, drained
• 1 gal. romaine lettuce, chopped
• 1 pt. shredded sharp Cheddar cheese
• 5-1/3 cups tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup KRAFT Ranch Dressing (FS)

1. Crumble 16 large sheets of foil (or four sheets of foil for trial recipe) to make 16 (3-inch) balls (or four balls for trial recipe); place on baking sheet.
2. Spray both sides of tortillas with cooking spray.
3. Place 1 tortilla on top of each ball.
4. Bake at 425 degrees F for 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. Add salsa and beans; 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.

flour tortillas, oil, ground beef, chili powder, salsa, kidney beans, romaine lettuce, shredded sharp cheddar cheese, tomatoes, dressing

Taken from www.kraftrecipes.com/recipes/taco-salad-106935.aspx (may not work)