Ranch Taco Salad

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    • #601800

      Ranch Taco Salad
      4 8-inch flour tortillas
      3/4 lb ground beef
      1 tbs chili powder
      1 cup canned kidney beans
      1/2 cup chunky salsa
      4 cups torn or shredded salad greens
      1/2 cup cheddar cheese, shredded
      1 tomato, chopped
      4 tbs ranch dressing
      Heat oven to 425°.
      Carefully crumple (so as not to make them too small) 4 large sheets of foil to make 4 3-inch balls. Place these on a baking sheet leaving space so that the tortillas won’t touch. Top each with a tortilla. Spray each with cooking spray. Bake 6 to 8 min or until tortillas are golden brown. Once done, set aside to cool
      Brown meat with chili powder in large nonstick skillet. Stir in beans and salsa. Cook 3 to 5 min or until heated through, stirring occasionally.
      Loosely fill tortilla shells with salad greens. Then top with meat mixture, cheese, and tomatoes. Drizzle with dressing — about a tbs per bowl.

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