Quick Vegetarian Taco Salad

Name: Quick Vegetarian Taco Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 serving(s)
Cuisine: mexican
Ingredients: 1 lb morningstar farms grillers burger style recipe crumbles vegetarian ground beef; 1 package taco seasoning mix (I use Aroostooks' Taco Seasoning Mix ); 1/4 cup water; 1 cup cooked kidney bean; 1 cup frozen corn kernels; 1 (15 ounce) can diced tomatoes and green chilies; 1 head green leaf lettuce or 1 head red leaf lettuce, torn into bite-size pieces.; 1/2 cup shredded jalapeno jack cheese, shredded (optional); 1 package taco shell (I use El Lago); 1 cup nonfat yogurt (optional); 1 cup salsa (optional); 2 tablespoons mayonnaise (optional)

⏱ 25 mins 🍽 3 serving(s) 🌶 mexican 🏷 Soy/Tofu

This is a speedy, economical and nutritious Mexican dinner option. The majority of the time required is spent on preparation rather than active cooking. It combines vegetarian ground beef crumbles with kidney beans, sweetcorn, and diced tomatoes with green chillies, all seasoned with a taco mix. The warm mixture is served over fresh lettuce and topped with crumbled taco shells and optional cheese, yoghurt, salsa or a creamy dressing.

Ingredients

1 lb morningstar farms grillers burger style recipe crumbles vegetarian ground beef
1 package taco seasoning mix (I use Aroostooks' <a href="https://www.food.com/recipe/taco-seasoning-mix-25449">Taco Seasoning Mix</a>)
1/4 cup water
1 cup cooked kidney bean
1 cup frozen corn kernels
1 (15 ounce) can diced tomatoes and green chilies
1 head green leaf lettuce or 1 head red leaf lettuce, torn into bite-size pieces.
1/2 cup shredded jalapeno jack cheese, shredded (optional)
1 package taco shell (I use El Lago)
1 cup nonfat yogurt (optional)
1 cup salsa (optional)
2 tablespoons mayonnaise (optional)

Method

Place the diced tomatoes and green chillies and the taco seasoning mix into a pan over medium-low heat.
Swirl 1/4 cup water in the empty tomato can and pour it into the pan.
Mix the taco seasoning in completely.
Introduce the vegetarian grillers crumbles and the frozen corn, stirring now and then until everything is hot.
Put in the cooked kidney beans and stir briefly just to warm them.
As the filling heats, wash the lettuce, dry it, and tear the leaves into bite-sized pieces.
Arrange the prepared lettuce on serving plates and spoon the warm taco mixture over it.
Add the shredded jalapeno jack cheese on top if using.
Break two taco shells over each individual salad.
For additional sauce, prepare and add the optional yoghurt, salsa and mayonnaise dressing.

Nutrition (per serving)

Sodium1632100 mg

Recipe details

CategorySoy/Tofu

Cuisinemexican

AuthorTeej4734