Mexicali Taco Salad

Mexicali Taco Salad
48 servings, one salad each


Ingredients Weights Measures
whole wheat tortillas (8 inch) 3 lb. 48 each
extra lean ground beef 9 lb. -
chili powder - 3/4 cup
canned kidney beans, drained 6 lb. 3 qt.
salsa 3 lb. 1-1/2 qt.
romaine lettuce, chopped 6 lb. 3 gal.
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred 1 lb. + 8 oz. 1-1/2 qt.
tomatoes, chopped 3 lb. + 12 oz. 1 gal.
KRAFT Light Ranch Dressing 24 oz. 3 cups


CRUMBLE 48 large sheets of foil (or four large sheets of foil for trial recipe) into 48 balls (or into four balls for trial recipe). Place in single layer on baking sheets. Spray both sides of each tortilla with cooking spray; place 1 on top of each ball. Bake in 425ºF-standard oven 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, brown meat with chili powder in nonstick skillet on medium-high heat, stirring occasionally. Stir in beans and salsa; cook until heated through, stirring occasionally.

FOR each serving: Place 1 tortilla shell on serving plate. Fill with 1 cup lettuce, 3/4 cup meat mixture, 2 Tbsp. cheese and 1/3 cup tomatoes. Drizzle with 1 Tbsp. dressing.

Kraft Kitchens Tips

Special Extra
Top each salad with a few jalapeno pepper slices.
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Nutritional Information

Nutrition Information

Total fat
 13 g
Saturated fat
 5 g
 70 mg
 840 mg
 35 g
Dietary fiber
 9 g
 5 g
 28 g
Vitamin A
 90 %DV
Vitamin C
 35 %DV
 15 %DV
 30 %DV
Healthy Living Information
Good source of vitamin A or C
Diet Exchange
2 Starch + 3 Meat (L) + 1-1/2 Fat

Nutrition Bonus
Enjoy! This taco salad is rich in vitamin A from the lettuce. Plus, the tomatoes team up with the lettuce to provide vitamin C.