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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
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:
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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