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Meatless Taco Salad

(3)
  0 reviews
  • 20 min prep time
  • total time
  • 10 ingredients
  • 4 servings
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Choose this fiesta feast if you're on a meatless mission; introduce it to a friend!

Ingredients

1/2
cup water
1
(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
2
cups frozen soy-protein crumbles (from 12-oz. pkg.)
4
cups torn iceberg lettuce
1
medium tomato, coarsely chopped
1/2
medium green bell pepper, coarsely chopped
1/2
medium cucumber, quartered lengthwise, sliced
2
oz. (1/2 cup) shredded colby-Monterey Jack cheese blend
1/3
cup purchased light Thousand Island salad dressing
1
cup coarsely crushed tortilla chips

Steps

  • 1 In 2-quart saucepan, combine water and taco seasoning mix; mix well. Bring to a boil, stirring occasionally. Add vegetable protein crumbles. Cook over medium heat for 3 to 4 minutes or until slightly thickened, stirring frequently. Remove from heat.
  • 2 In large bowl, combine lettuce, tomato, bell pepper and cucumber; toss to mix.
  • 3 Just before serving, add vegetable protein crumbles mixture, cheese, salad dressing and chips; toss gently to coat.
  • 1 In 2-quart saucepan, combine water and taco seasoning mix; mix well. Bring to a boil, stirring occasionally. Add vegetable protein crumbles. Cook over medium heat for 3 to 4 minutes or until slightly thickened, stirring frequently. Remove from heat.
  • 2 In large bowl, combine lettuce, tomato, bell pepper and cucumber; toss to mix.
  • 3 Just before serving, add vegetable protein crumbles mixture, cheese, salad dressing and chips; toss gently to coat.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 1/4 Cups
Calories
270
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
4g
20%
Cholesterol
15mg
5%
Sodium
1340mg
56%
Total Carbohydrate
25g
8%
Dietary Fiber
5g
20%
Sugars
6g
6%
Protein
14g
14%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
1 Starch; 2 Vegetable; 1 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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