Meatless Taco Salad

Name: Meatless Taco Salad
Prep time: 20 min
Yield: 4
Cuisine: Southwestern
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

3 Ratings

0 Reviews

Prep 20 min
Total 0 min
Ingredients 10
Servings 4

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

By Pillsbury Kitchens

Updated May 23, 2008

Make With

Old El Paso

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.