Taco Salad Recipe

Recipesfull introduces to you: Beef Recipes. (Taco Salad Recipe). 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.

Brief

Prep 30 mins

Total: 30 mins

Servings: 7

Yield: 6 to 8 servings

Taco Salad Recipe

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

Chef John's Hot Sloppy Joe Dip

Dinner

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.

Nutritional Information

Taco Salad Recipe

Servings Per Recipe:7

Calories: 675.7

% Daily Value *

Protein: 32.3g 65%

Carbohydrates: 81.2g 26%

Dietary Fiber: 18.7g 75%

Sugars: 8.1g

Fat: 26.4g 41%

Saturated Fat: 8.7g 43%

Cholesterol: 33.9mg 11%

Vitamin A Iu: 4060.2IU 81%

Niacin Equivalents: 6.1mg 47%

Vitamin B6: 0.5mg 31%

Vitamin C: 19.7mg 33%

Folate: 190.4mcg 48%

Calcium: 441.3mg 44%

Iron: 5.9mg 33%

Magnesium: 128.5mg 46%

Potassium: 804mg 23%

Sodium: 1850.8mg 74%

Thiamin: 0.5mg 46%

Calories From Fat: 237.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.