Taco Salad

Taco Salad

9 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  KITKATY

“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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Adjust Servings

Original recipe yields 6 to 8 servings



  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.

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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 my 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

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 have made it more interesting. The concept was a good one but the recipe needs some tweaking.



Thanks for the recipe. I will be needing some vegetarian recipes for a camp I will be cooking at this summer and this recipe will definately be one I will use. Thanks much for sharing!

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Amount Per Serving (7 total)

  • Calories
  • 676 cal
  • 34%
  • Fat
  • 26.4 g
  • 41%
  • Carbs
  • 81.2 g
  • 26%
  • Protein
  • 32.3 g
  • 65%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 1851 mg
  • 74%

Based on a 2,000 calorie diet



previous recipe:

Sue's Taco Salad


next recipe:

Taco Salad I