Mini Taco Bowls
Author: Kraft
Prep time: 35 mins
Total time: 35 mins
The kids will dig taco night even more when they get an eyeful of these super-cute mini salad bowls—and a mouthful of beef, cheese, ripe tomatoes and crispy, fresh lettuce.
  • 8 flour tortillas (6 inch)
  • 1 lb. extra-lean ground beef
  • 1 cup TACO BELL® Thick & Chunky Salsa
  • ½ cup KRAFT 2% Milk Shredded Cheddar Cheese
  • 2 cups chopped lettuce
  • 1 tomato, chopped
  • ¼ cup KRAFT Classic Ranch Dressing
  1. HEAT oven to 350°F.
  2. MICROWAVE tortillas on HIGH 30 sec. Line each of 8 muffin cups with 1 tortilla. Carefully fold back edges of tortillas, leaving opening in centers for filling.
  3. BAKE 10 min. Meanwhile, brown meat in large skillet; drain. Stir in salsa; bring to boil. Simmer on medium-low heat 10 min.
  4. SPOON meat mixture into tortilla bowls; top with remaining ingredients.
Substitute 2 cups shredded cooked chicken for the browned ground beef and substitute BREAKSTONE'S or KNUDSEN Sour Cream for the dressing.
Recipe by Market Basket at