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
- kidney beans: 2 cans (19 ounce cans, drained and rinsed)
- frozen vegetarian burger crumbles: 1 pack (12 ounce pack)
- taco seasoning mix: 1 pack (1.25 ounce pack)
- onions: 2 piece (chopped)
- salsa: 1 jar (16 ounce jar)
- corn tortilla chips: 1 pack (14.5 ounce pack)
- cheddar cheese: 2 cups (shredded)
- head leaf lettuce - rinsed, dried and torn into bite-size pieces: 1 piece
- tomatoes: 4 piece (diced)
Metric Conversion
Stages of cooking
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In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
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When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.
