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RECIPE: Taco Salad First Course

First course or side taco salad. Photo
courtesy Kraft.

 

When we see a taco salad on a menu, we generally order it, and get a huge salad the size of a dinner plate. But there are smaller options.

With this “taco salad makeover,” you can enjoy a taco salad as a first course, or as a side with a sandwich or soup.

This recipe, from Kraft, keeps the classic ingredients along with an ingenious way to make the shell fresh, from tortillas. You get to a family-restaurant favorite in just 20 minutes of prep time.

RECIPE: TACO SALAD

Ingredients For 4 Servings

  • 4 flour tortillas (8 inch diameter)
  • 3/4 pound extra-lean ground beef
  • 1 tablespoon chili powder
  • 1 cup rinsed canned kidney beans
  • 1/2 cup chunky salsa
  • 4 cups packed torn mixed salad greens
  • 1/2 cups shredded sharp cheddar cheese
  • 1 large tomato, chopped
  • 2 tablespoons ranch dressing or olive oil-lime juice vinaigrette
  • Preparation

    1. HEAT oven to 425°F.

    2. CRUMPLE 4 sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each with 1 tortilla; spray with cooking spray. Bake 6 to 8 minutes or until tortillas are golden brown. The tortillas will drape over balls as they bake, to form shells. Meanwhile…

    3. BROWN meat with chili powder in large nonstick skillet. Stir in beans and salsa; cook 3 to 5 minutes or until heated through, stirring occasionally.

    4. FILL tortilla shells with salad greens, meat mixture, cheese and tomatoes. Drizzle with dressing.

      





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