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taco salad in tortilla bowl

Summer Vegetarian Taco Salad

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
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Servings

4 Servings

Ingredients

  • 1 tablespoon extra virgin olive oil
  • ½ onion chopped
  • 1 12-ounce package veggie ground beef
  • 1 teaspoon cumin
  • ½ teaspoon ground chili pepper more if you like spicy
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper more if you like spicy
  • 2 Romaine hearts chopped
  • 1 15-ounce can red kidney beans, drained and rinsed
  • 1 package cherry or grape tomatoes
  • 1 avocado cubed
  • 1 cup shredded monterey jack and/or sharp cheddar cheese
  • ¼ bag tortilla chips crushed
  • 3 tablespoons Vidalia Onion Salad Dressing

Instructions

  • 1 In a heavy skillet add olive oil and sautee onion. 2 Add veggie ground beef, cumin, chili pepper, onion powder, and cayenne pepper.3 Sauté until mixed, remove from heat and cool. 4 In a large bowl add romaine lettuce, kidney beans, tomatoes, veggie ground beef mixture, avocado and chips or serve in a tortilla bowl. 5 Toss well and serve with cheese and dressing on the side for everyone to top their own.