Taco Salad

9 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

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

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Nutrition

Amount Per Serving (7 total)

Calories
676 cal
34%

Fat
26.4 g
41%

Carbs
81.2 g
26%

Based on a 2,000 calorie diet

Reviews (9)

Rate This Recipe

MAGGIE MCGUIRE

Aug. 1, 2003

"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

Jan. 1, 2007

"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."

RISSYPOO

Jul. 14, 2003

"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!..." See more"

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