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Taco Salad Made Over

Taco Salad Made Over

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
KRAFT Shredded Cheese

KRAFT Shredded Cheese

This crisp salad is packed with taco flavour and oh so easy to make.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 84.2g
  • 27%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1022 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

  1. Heat oven to 425 degrees F.
  2. 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. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
  3. Meanwhile, brown meat with chili powder in large nonstick skillet. Stir in beans and salsa; cook 5 min. or until heated through, stirring occasionally.
  4. Fill tortilla shells with salad greens, meat mixture, cheese and tomatoes. Drizzle with dressing.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Shantal
5

Shantal

2/3/2010

Awesome recipe, very easy and just what we were looking for. Thanks!

Delta Gamma
4

Delta Gamma

8/30/2010

6 servings requires 43 cups? Apparently the Calculate link on this one is extremely off the mark. Quantity for 4 servings is correct-2 TBl..if you're increasing the portions, it's 1/2 tbl of dressing for each serving!

SillyMonkey
4

SillyMonkey

8/2/2010

Pretty good recipe. My husband loved it. I found the taco shells kinda' a pain to bake,..the little tin-foil balls kept sliding out from under the shell. Messy and yummy, probably good for kids.

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