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