Taco Salad9 Reviews
- Prep: 30 min
- Ready In: 30 min
“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.” - by KITKATY
Original recipe yields 6 to 8 servings
- 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.
Amount Per Serving (7 total)
- 676 cal
- 26.4 g
- 81.2 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"I recently hosted a salad/dessert buffet. I knew I had two ladies coming that were "finicky" about eating ground beef. This was a great solution to the problem of ground beef in a Taco Salad. Neither ..." See moremy guests, nor myself knew that vegetarian burger crumbles existed. People loved this. I served sour cream, thousand island dressing and guacamole on the side. This was sooo yummy!Thanks Katherine."
J Walter Jones
"Though we love the idea of a taco salad this one was not our favorite. The taco seasoning was a little overwelming so I would have used less. Adding a layer of avocado, olives or sour cream would ha..." See moreve made it more interesting. The concept was a good one but the recipe needs some tweaking."
Sue's Taco Salad
Taco Salad I
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