Entrée

Taco Salad Bowls

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prep time

20 min

total time

20 min

makes

4 servings, 1/4 recipe (270 g) each

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photo by:

kraft

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What You Need

4 whole wheat flour tortillas (9 inch)

1 Tbsp. chili powder, divided

3/4 lb. (340 g) extra lean ground beef

1 cup match-like carrot sticks

1/2 cup plus 2 Tbsp. salsa, divided

2 Tbsp. Miracle Whip Calorie-Wise Spread

4 cups torn salad greens

1 large tomato, chopped

1/2 cup Kraft Tex Mex Shredded Cheese

1/4 cup chopped cilantro

Make It

PREHEAT oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.

MIX Miracle Whip and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

kraft kitchens tips

Cook Ground Meat Thoroughly

Cook ground beef thoroughly and evenly. The colour of the raw ground meat can vary from bright red to light pink. Do not rely on the colour of the meat to check for doneness but use an instant read thermometer instead. Ground beef should be cooked to an internal temperature of 160ºF.