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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This recipe is from Kraft: Food and Family , Winter 2006. Ingredients:
4 (8 inch) flour tortillas |
3/4 lb ground chuck |
1 tablespoon chili powder |
1/2 cup thick & chunky salsa |
1 cup canned kidney beans, rinsed and drained |
4 cups spring greens or 4 cups mixed salad greens |
1/2 cup sharp cheddar cheese, shredded |
1 large tomato, chopped |
2 tablespoons ranch dressing (kraft lightly done right!) |
Directions:
1. Preheat oven to 425 degrees. 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 golden brown.
2. Cook meat with chili powder in skillet until browned. Add salsa and beans; cook until heated through.
3. Place tortilla shells on 4 serving plates. Fill with salad greens, meat mixture, cheese, tomato, and dressing.
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