Taco Salad Bowls

4 flour tortillas (8 inch)
¾ lb. extra lean ground beef
1 tbsp. chilli powder
1 cup match-like carrot sticks
½ cup plus 2 tbsp. chunky salsa, divided
2 tbsp. light mayo
4 cups torn salad greens
1 large tomato, chopped
½ cup shredded reduced fat Mexican style cheese
¼ cup chopped fresh cilantro

PREHEAT oven to 425°. Crumble 4 large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball, spray tortillas with cooking spray. Sprinkle evenly with ½ tsp. of the chili powder. Bake 6 – 8 min or until tortillas are golden brown (tortillas will drape over balls as they bake).
MEANWHILE, brown meat with carrots and remaining 2½ tsp. chili powder in a large nonstick skillet on medium-high heat, stirring occasionally. Add ½ 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.
Makes 4 servings.
Kraft Food & Family magazine (I really like this magazine)