Mini Taco Bowls
Prep time
Total time
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.
Author: Kraft
Recipe type: Lunch
Serves: 4
Ingredients
- 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
Instructions
- HEAT oven to 350°F.
- 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.
- BAKE 10 min. Meanwhile, brown meat in large skillet; drain. Stir in salsa; bring to boil. Simmer on medium-low heat 10 min.
- SPOON meat mixture into tortilla bowls; top with remaining ingredients.
Notes
Substitute
Substitute 2 cups shredded cooked chicken for the browned ground beef and substitute BREAKSTONE'S or KNUDSEN Sour Cream for the dressing.
Substitute 2 cups shredded cooked chicken for the browned ground beef and substitute BREAKSTONE'S or KNUDSEN Sour Cream for the dressing.
