Taco Salad Bowls

I've had this recipe that I've torn out of a Kraft Foods magazine for quite a while. Several months ago my mom made this when I came to visit, and I was so excited to try it. It is really good... so good that I had to make another one for Aubrey. I added a dollop of light sour cream, which the recipe doesn't call for. I also omitted the cilantro because mine died. :-(

Ingredients:
4 flour tortillas (8-inch)
1 TBSP chili powder, divided
3/4 lb. extra lean ground beef (I used a pound)
1 cup match-like carrot sticks
1/2 cup plus 2 TBSP chunky salsa
2 TBSP light mayo
4 cups torn salad greens
1 large tomato, chopped
1/2 cup 2% shredded reduced fat cheese
1/4 cup chopped fresh cilantro

Directions:
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 6-8 minutes or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
Meanwhile, brown meat with carrots and remaining 2 and 1/2 tsp chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 minutes 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

Nutritional Info: Calories 370; Fat 14g (sat. 5g); Sodium 820mg; Carb 35mg; Fiber 4g; sugars 5g; Protein 26g; Calcium 30%; Iron 25%