Taco Salad recipe

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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

Nutrition Info

675.7 calories
carbohydrate: 81.2 g
cholesterol: 33.9 mg
fat: 26.4 g
fiber: 18.7 g
protein: 32.3 g
saturatedFat: 8.7 g
servingSize: -
sodium: 1850.8 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.

  2. When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.

Recipe Yield

6 to 8 servings

Recipe Note

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.

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