Taco Salad Recipe

  • 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
  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.