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Vegetarian or Vegan Taco Salad

1 (14 1/2 ounce) can red kidney beans
1 (12 ounce) package Yve's veggie ground round (or alternate product)
1 head lettuce (shredded thin)
2 tomatoes (diced)
4 green onions (sliced)
1 cup shredded sharp cheddar cheese (or vegan substitute)
14 cup sour cream (or vegan substitute)
14 cup Italian salad dressing
1 (1 1/4 ounce) envelope taco seasoning (check ingredients)
1 dash sugar (or substitute)
ground pepper
2 teaspoons dried parsley
1 cup chopped corn chips


In a large bowl add kidney beans, ground round, taco seasoning, refrigerate. Mix together the sour cream, dressing, sugar, parsley and pepper. Set aside in refrigerator. Shred lettuce into thin strips. Shred cheese, cut up tomatoes and green onions (put in separate bowls). Mix bean mixture and the vegetables (onion and tomatoes) together. Place shredded lettuce on serving plates. Pour bean/vegetable mixture over lettuce. Sprinkle with chopped corn chips. Pour dressing mixture over all and toss. Add shredded cheese over the top and serve. TO MAKE RECIPE VEGAN USE VEGAN SUBSTITUTES.

Source: www.food.com