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Meatless Taco Salad

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Meatless Taco Salad
  • Prep 20 min
  • Total 0 min
  • Ingredients 10
  • Servings 4
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Choose this fiesta feast if you're on a meatless mission; introduce it to a friend!
By Pillsbury Kitchens
Updated May 23, 2008

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
Make With
Make With
Old El Paso

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.

Nutrition Information

270 Calories, 13g Total Fat, 14g Protein, 25g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 2 1/4 Cups
Calories
270
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4g
20%
Cholesterol
15mg
5%
Sodium
1340mg
56%
Total Carbohydrate
25g
8%
Dietary Fiber
5g
20%
Sugars
6g
Protein
14g
% 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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