Taco Salad Recipes

Taco Salad

Recipe Summary 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.

Ingredients | Taco Salad Recipes

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.

Info | Taco Salad Recipes

prep: 30 mins total: 30 mins Servings: 7 Yield: 6 to 8 servings

TAG : Taco Salad

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