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| Taco Salad |
"Katherine's Famous Vegetarian Taco Salad; layered, so chips do not get soggy! Top with sour cream or guacamole in case you'd like. We want to make our own bowls for person tastes."
Ingredients :
- 2 (19 ounce) cans kidney beans, tired and rinsed
- 1 (12 ounce) package deal frozen vegetarian burger crumbles
- 1 (1.25 ounce) package deal taco seasoning blend
- 2 onions, chopped
- 1 (16 ounce) jar salsa
- 1 (14.Five 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
Instructions :
| Prep : 30M | Cook : 7M | Ready in : 30M |
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- In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
- When ready to serve, layer in man or woman bowls: chips, cheese, lettuce, bean mixture, and pinnacle with diced tomatoes.
Notes :
All recipes with this dish will allow you to get a fresh and positive cooking experience in your kitchen and create healthier and more delicious food choices. Whatever the occasion, make it a dinner party or just a snack for yourself, it's simple to locate pure food recipes that are right for you. If this Taco Salad recipe complements your family's tastes, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the visit!
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