Ranch Taco Salad

[mos]

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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