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Taco Salad Made Over


  • 4 flour tortillas
  • 3/4 lb. lean ground beef
  • 1 Tbsp. chili powder
  • 1/2 cup salsa
  • 1 cup rinsed, drained canned kidney beans (opt.)
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  • 4 cups spring or mixed salad greens
  • 1/2 cup sharp shredded cheddar cheese
  • 1 large tomato, chopped
  • 2 Tbsp. Fat-free Ranch dressing


Preheat oven to 425 degrees F. 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 tortillas are golden brown.

Meanwhile, cook meat with chili powder in nonstick 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. Makes 4 servings.

By Robin from Washington, IA


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