Recipes!!

Taco Salad Bowls

Makes:4 servings
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. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
2 Tbsp. KRAFT Mayo Light Mayonnaise
4 cups torn salad greens
1 large tomato, chopped
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/4 cup chopped fresh cilantro

PREHEAT oven to 425°F. Crumple four 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.


Jello Poke Cake


1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
1 (3 ounce) package fruit flavored gelatin mix
1 cup boiling water
1 cup ice water
1 (12 ounce) container frozen whipped topping, thawed

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Combine cake mix, pudding mix, eggs, 1 cup water and the vegetable oil and blend well. Beat at the medium speed of an electric mixer for 4 minutes. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until the cake springs back when lightly touched. Let cake cool in pan for 15 minutes.
Meanwhile, dissolve the gelatin in the boiling water, then add the cold water.
Poke holes in the warm cake with a fork at 1/2 inch intervals. Pour gelatin over cake. Chill cake for 3 to 4 hours then frost with whipped topping. Keep cake refrigerated.