Meatless Taco Salad

Choose this fiesta feast if you're on a meatless mission; introduce it to a friend!

  • prep time 20 min
  • total time
  • ingredients 10
  • servings 4

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
  • 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
    13%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    1340mg
    1340%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    5g
    5%
      Sugars
    6g
    6%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    20%;
    Calcium
    20%;
    Iron
    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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