Taco Salad Made Over

• 4 (8 inch) flour tortillas
• 34 lb ground chuck
• 1 tablespoon chili powder
• 12 cup thick & chunky salsa
• 1 cup canned kidney beans, rinsed and drained
• 4 cups spring greens or 4 cups mixed salad greens
• 12 cup sharp cheddar cheese, shredded
• 1 large tomatoes, chopped
• 2 tablespoons ranch dressing (Kraft Lightly Done Right!)

1. Preheat oven to 425 degrees.
2. Crumple 4 large sheets of foil to form 3-inch balls; arrange on baking sheet.
3. Arrange 1 tortilla over each ball; spray with cooking spray.
4. (Tortillas will drape over balls as they bake.)
5. bake 6 to 8 minutes or until golden brown.
6. Cook meat with chili powder in skillet until browned.
7. Add salsa and beans; cook until heated through.
8. Place tortilla shells on 4 serving plates.
9. Fill with salad greens, meat mixture, cheese, tomato, and dressing.

flour tortillas, ground chuck, chili powder, chunky salsa, kidney beans, spring greens, cheddar cheese, tomatoes, ranch dressing

Taken from www.food.com/recipe/taco-salad-made-over-156244 (may not work)