Taco Salad Bowls

Prep Time: 20 min
Total Time: 20 min
Makes 4 servings

Recipe from Kraft Foods

• 4 flour tortillas (8 inch)
• 1 Tbsp. chili powder, divided
• 3/4 lb. extra lean ground beef
• 1 cup matchlike carrot sticks
• 1/2 cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa, divided
• 2 Tbsp. KRAFT Mayo Light Mayonnaise
• 4 cups torn salad greens
• 1 large tomato, chopped
• 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
• 1/4 cup chopped fresh cilantro

1. 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.)
2. 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.
3. Mix mayo 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.