Taco Salad Recipe

Ingredients
<br>- 2 (19 ounce) cans kidney beans, drained and rinsed
<br>- 1 (12 ounce) package frozen vegetarian burger crumbles
<br>- 1 (1.25 ounce) package taco seasoning mix
<br>- 2 onions, chopped
<br>- 1 (16 ounce) jar salsa
<br>- 1 (14.5 ounce) package corn tortilla chips
<br>- 2 cups shredded Cheddar cheese
<br>- 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
<br>- 4 tomatoes, diced
<br><p></p>Directions
<br>step 1: In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
<br>step 2: When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.
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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

Directions
step 1: In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
step 2: When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.

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