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Taco Salad Made Over Recipe

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This recipe for Taco Salad Made Over, by , is from The Austen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Austen Roth

Category:
Category:

Ingredients:  
Ingredients:  
4 flour tortillas
3/4 lb. extra lean ground beef
1 T. chili powder
1/2 c. Taco Bell Thick'N Chunky Salsa
1 c. rinsed, drained canned kidney beans
4 c. spring or mixed salad greens
1/2 c. Cheddar cheese
1 large tomato, chopped
2 T. Ranch dressing

Directions:
Directions:
Preheat oven to 425. Crumple 4 large sheets of foil to form 3" 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 mins. or until the 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.

 

 

 

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