Taco Salad Made Over

Name: Taco Salad Made Over
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters KRAFT Canada Tex Mex Cheese Light; 1 Tbsp chili powder; 340 grams extra-lean ground beef; 2 Tbsps KRAFT Calorie-Wise Ranchers Choice Dressing; 237 milliliters rinsed canned no-salt-added kidney beans; 946 milliliters torn mixed salad greens; 118 milliliters chunky salsa; 1 large tomato, chopped; 4 larges whole wheat tortillas

Taco Salad Made Over is a dairy free main course. This recipe serves 4. One portion of this dish contains approximately 28g of protein, 14g of fat, and a total of 383 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up tortillas, calorie-wise rancher's choice dressing, torn salad greens, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Heat oven to 425 degrees F.

Equipment you will use

Oven

Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each with 1 tortilla; spray with cooking spray.

Ingredients you will need

Cooking Spray

Tortilla

Equipment you will use

Baking Sheet

Aluminum Foil

Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

Ingredients you will need

Tortilla

Equipment you will use

Oven

Meanwhile, brown meat with chili powder in large nonstick skillet. Stir in beans and salsa; cook 5 min. or until heated through, stirring occasionally.

Ingredients you will need

Chili Powder

Beans

Salsa

Meat

Equipment you will use

Frying Pan

Fill tortilla shells with salad greens, meat mixture, cheese and tomatoes.

Ingredients you will need

Greens

Tomato

Tortilla

Cheese

Pasta Shells

Meat

Drizzle with dressing.

Equipment

Ingredients

Servings:

118milliliters

KRAFT Canada Tex Mex Cheese Light 1Tbsp

chili powder 340grams

extra-lean ground beef 2Tbsps

KRAFT Calorie-Wise Rancher's Choice Dressing 237milliliters

rinsed canned no-salt-added kidney beans 946milliliters

torn mixed salad greens 118milliliters

chunky salsa 1large

tomato, chopped 4larges

whole wheat tortillas

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.