Vegetarian Taco Salad
Description
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 1/4 ounce) package taco seasoning mix
•
2 onions, chopped
•
1 (16 ounce) jar salsa
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1 (14 1/2 ounce) package corn tortilla chips
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2 cups shredded Cheddar cheese
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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.