Taco Salad

By Hklbrries

Serve with Salsa Fresca. (Recipe in collection).

Note: Prepared tortilla bowls can be found in the ethnic food section of some supermarkets or in Mexican specialty food stores.

Ingredients

• 1 pound vegetarian ground beef substitute
• 1 tbsp vegetable oil
• 1 cup prepared taco sauce
• 1 medium head iceberg lettuce, trimmed, cored and shredded
• 4 ounces of tortilla chips, or 4 large corn or flour tortilla bowls
• 1 cup cooked pinto beans
• 1 cup cooked black beans
• 1 cup diced tomatoes
• 1/4 cup red onion, diced (optional)
• 1/2 cup sour cream
• 1 cup shredded Cheddar or Monterey Jack cheese
• 8 pitted black olives
• 1 cup Salsa Fresca or prepared salsa

Preparation

Step 1

Brown the vegetarian ground beef substitute in oil over medium heat, stirring until it is cooked. Combine with the taco sauce over low heat, about 3 to 5 minutes just until the sauce thickens. The mixture should hold together and be moist. Remove from heat and cool.

Lay a bed of lettuce on a plate or in the bottom of each tortilla bowl. Layer with beans, taco-vegetarian meat mixture, tomatoes, onions, sour cream, cheese, olives and salsa. If composing the salad on a plate, garnish with tortilla chips. Serve immediately.