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| Ingredients: | |||||
| 4 8 inch | flour tortillas | ||||
| 1 Tbsp. | chili powder, divided | ||||
| 3/4 lb. | extra lean ground beef | ||||
| 1 cup | match-like carrot sticks | ||||
| 1/2 cup plus 2 Tbsp. | thick and chunky salsa, divided | ||||
| 2 Tbsp. | mayonnaise | ||||
| 4 cups | torn salad greens | ||||
| 1 large | tomato, chopped | ||||
| 1/2 cup | shredded mexican style cheese | ||||
| 1/4 cup | chopped fresh cilantro | ||||
| Directions: | |||||
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Preheat oven to 425'. Crumple 4 large sheets of foil to make four 3-inch balls; place on baking sheet.
Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the 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 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat; stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally. Mix mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro. |
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