Mexican Taco Salad

Meatless mixture:

½ Cup TVP (Textured Vegetable Protein)
1 CupHot water
1 Can Refried beans
½Onion diced
1 Clove Garlic minced
2 Tbsp. Olive Oil
Taco Seasoning
1 can Green chilies

Salad mixture:

1 HeadRomaine Lettuce
2 Shredded Carrots
1corn on the cob, removed from the cob
1 Tomatos cut into wedges
1 bag Favorite Tortilla chips

Meatless Mixture: Combine 1 cup hot water to ½ cup TVP. Let sit for 5 minutes or until TVP absorbs water. In the meantime, fry diced onion and minced garlic until soft, then add TVP. Cook the TVP until brown then add taco seasoning and mix well. Lastly, add refried beans and green chilies.

Salad Mixture: Wash and cut all of the salad ingredients in preparation for the taco salad.

Taco Salad: Place chips on bottom of plate or bowl, then add meatless mixture. Next, add lettuce, then carrots, sprinkle corn on top, and place tomato wedges in desired design. Optional: Cheese, sour cream, and guacamole on top. Serve with hot sauce.

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