Taco Salad Made Over

4

 flour tortillas (8 inch)

3/4

lb.  extra-lean ground beef

1

Tbsp.  chili powder

1

cup  rinsed canned kidney beans

1/2

cup  TACO BELL® Thick & Chunky Salsa

4

cups  packed torn mixed salad greens

1/2

cup  KRAFT 2% Milk Shredded Sharp Cheddar Cheese

1

large  tomato, chopped

2

Tbsp.  KRAFT Lite Ranch Dressing

make it

HEAT oven to 425°F.

CRUMPLE 4 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 to form shells.)

MEANWHILE, brown meat with chili powder in large nonstick skillet. Stir in beans and salsa; cook 3 to 5 min. or until heated through, stirring occasionally.

FILL tortilla shells with salad greens, meat mixture, cheese and tomatoes. Drizzle with dressing.