Taco Salad Made Over

Ingredients

• 0.5 cup canada tex mex cheese light kraft
• 1 tablespoon chili powder 
• 0.8 pound extra-lean ground beef 
• 2 tablespoons calorie-wise rancher's choice dressing kraft
• 1 cup no-salt-added kidney beans canned rinsed
• 4 cups torn salad greens mixed
• 0.5 cup chunky salsa 
• 1 large tomatoes chopped
• 4 large tortillas whole wheat

Equipment

• frying pan
• baking sheet
• oven
• aluminum foil

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.
3. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
4. Meanwhile, brown meat with chili powder in large nonstick skillet. Stir in beans and salsa; cook 5 min. or until heated through, stirring occasionally.
5. Fill tortilla shells with salad greens, meat mixture, cheese and tomatoes.
6. Drizzle with dressing.