Taco Salad Made Over

Taco Salad Made Over

9

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

Ingredients

35 m servings 520 cals
Serving size has been adjusted!

Original recipe yields 4 servings

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Nutrition

  • 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

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  • Prep

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  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.

Footnotes

  • Makeover - How We Did It: We've taken a favourite recipe and made it over by substituting extra-lean ground beef and KRAFT Calorie-Wise Rancher's Choice Dressing for the full-fat products. In addition, the tortillas are baked, not fried. This saves a total of 130 calories and 16 grams of total fat per serving.
  • Storing Leftover Canned Ingredients: When recipes call for partial-can measures of ingredients such as broth or tomato paste, place the leftovers in a freezer-safe plastic container and freeze for another use. If small portions are needed, divide the ingredient into desired portion sizes before freezing.

Reviews

9
  1. 9 Ratings

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Most helpful

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

Most helpful critical

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 o...

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

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 o...

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 ki...

This is a quick and easy meal to make for those nights when you don't have alot of time to spend in the kitchen. I substitute the lettuce for yellow rice instead and make a vegetable salad as ...

Another lowfat option for replacing the fried taco shells is using Chapatis. I use the recipe from this site and then bake them on our flat top gridle.

A good, basic recipe. I made a few changes, though: I did not use tortillas but tortilla chips ; I added some allspice and red pepper to beef while cooking it, and not nearly as much chili powde...

I made this just for me, leaving the boys to their own "taco smiles". I was feeling kind of lazy, so I just used a pizza cutter to cut my whole wheat tortilla into small pieces and threw it in t...

Really good combination , like the beans for extra protein . A little high in sodium still trying to find a way to cut that . I love the 6 serving option lol especially the amount of cheese I wo...

The shells were too hard. Don't know if need to use them when they come right out of the oven??