Taco Salad

4 Flour tortillas (8 inch)
1 Tbsp. Chili powder, divided
3/4 lb. extra-lean ground beef
1 cup matchlike carrot sticks
1/2 cup plus 2 Tbsp. Thick 'N Chunky Salsa, divided
2 Tbsp.  Light Mayo Reduced Fat Mayonnaise
4 cups torn salad greens
1 large Tomato, chopped
1/2 cup  Mexican Style 2% Milk Finely Shredded Four Cheese


Heat 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. Sprinkle with 1/2 tsp. chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

Meanwhile, brown meat with carrots and remaining chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup salsa; cook 2 min. or until heated through, stirring occasionally.

Mix mayo and remaining salsa in large bowl. Add salad greens and tomatoes; toss to coat. Fill shells with greens mixture, meat mixture, cheese and cilantro.

From Kraftrecipes.com