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Taco Salad
"Katherine's Famous Vegetarian Taco Salad; layered, so chips don't get soggy! Top with sour cream or guacamole if you'd like. We like to make our own bowls for individual tastes." Original recipe yield: 6 to 8 servings.
INGREDIENTS:
2 (19 ounce) cans kidney beans, drained and rinsed
1 (12 ounce) package frozen vegetarian burger crumbles
1 (1.25 ounce) package taco seasoning mix
2 onions, chopped
1 (16 ounce) jar salsa
1 (14.5 ounce) package corn tortilla chips
2 cups shredded Cheddar cheese
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
4 tomatoes, diced
DIRECTIONS:
In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.
Rating: 0/0
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