Taco Salad Made Over Recipe - Allrecipes.com
Taco Salad Made Over Recipe
  • READY IN 35 mins

Taco Salad Made Over

Recipe by  

"This crisp salad is packed with taco flavour and oh so easy to make."

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Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Heat oven to 425 degrees F.
  2. Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each with 1 tortilla; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
  3. Meanwhile, brown meat with chili powder in large nonstick skillet. Stir in beans and salsa; cook 5 min. or until heated through, stirring occasionally.
  4. Fill tortilla shells with salad greens, meat mixture, cheese and tomatoes. Drizzle with dressing.
Kitchen-Friendly View


  • Makeover - How We Did It: We've taken a favourite recipe and made it over by substituting extra-lean ground beef and KRAFT Calorie-Wise Rancher's Choice Dressing for the full-fat products. In addition, the tortillas are baked, not fried. This saves a total of 130 calories and 16 grams of total fat per serving.
  • Storing Leftover Canned Ingredients: When recipes call for partial-can measures of ingredients such as broth or tomato paste, place the leftovers in a freezer-safe plastic container and freeze for another use. If small portions are needed, divide the ingredient into desired portion sizes before freezing.

Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2010

Awesome recipe, very easy and just what we were looking for. Thanks!

Most Helpful Critical Review
Aug 30, 2010

6 servings requires 43 cups? Apparently the Calculate link on this one is extremely off the mark. Quantity for 4 servings is correct-2 TBl..if you're increasing the portions, it's 1/2 tbl of dressing for each serving!


9 Ratings

Aug 02, 2010

Pretty good recipe. My husband loved it. I found the taco shells kinda' a pain to bake,..the little tin-foil balls kept sliding out from under the shell. Messy and yummy, probably good for kids.

Jul 21, 2010

This is a quick and easy meal to make for those nights when you don't have alot of time to spend in the kitchen. I substitute the lettuce for yellow rice instead and make a vegetable salad as a side dish Very filling.

Mar 16, 2010

Another lowfat option for replacing the fried taco shells is using Chapatis. I use the recipe from this site and then bake them on our flat top gridle.

Feb 24, 2010

A good, basic recipe. I made a few changes, though: I did not use tortillas but tortilla chips ; I added some allspice and red pepper to beef while cooking it, and not nearly as much chili powder ; I sprinkled the salad with chopped black olives and topped it with dollops of sour cream and guacamole. Black pepper to taste -and no ranch dressing.

Feb 15, 2011

I made this just for me, leaving the boys to their own "taco smiles". I was feeling kind of lazy, so I just used a pizza cutter to cut my whole wheat tortilla into small pieces and threw it in the bowl with my other ingredients. I didn't have store bought dressing, I used a tablespoon of my own low calorie ranch dressing that I mixed two tablespoons of homemade salsa. I just love taco salad!

Apr 24, 2014

Really good combination , like the beans for extra protein . A little high in sodium still trying to find a way to cut that . I love the 6 serving option lol especially the amount of cheese I would have to eat ;-). If you struggle with the bowl serve on greens in a bowl and use chips or bake your own chops from tortillas which is the healthier option . Not too fond of ranch I sub greek yogurt for that .


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  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 84.2 g
  • 27%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 14.2 g
  • 57%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 1022 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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