Weekend Taco Salad

Weekend Taco Salad Recipe

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melinda talbott


Sounds good enough to eat


★★★★★ 1 vote

5 Min


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flour tortillas (8 inch)
1 lb
ground beef
1 pkg
taco bell home originals taco seasoning mix
4 c
shredded lettuce
1 c
kraft mexican style finely shredded four cheese
1 large
tomato, chopped
1/4 c
kraft classic ranch dressing

How to Make Weekend Taco Salad


  • 1HEAT oven to 425°F. CRUMPLE 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls to form shells as they bake.) MEANWHILE, cook meat with taco seasoning mix as directed on package. FILL shells with lettuce, meat mixture, cheese and tomatoes just before serving. Drizzle with dressing.

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About Weekend Taco Salad

Course/Dish: Beef, Tacos & Burritos, Salads

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