Meatless Taco Salad

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

By Pillsbury Kitchens

May 23, 2008

1/2

cup water

(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix

cups frozen soy-protein crumbles (from 12-oz. pkg.)

cups torn iceberg lettuce

medium tomato, coarsely chopped

1/2

medium green bell pepper, coarsely chopped

1/2

medium cucumber, quartered lengthwise, sliced

oz. (1/2 cup) shredded colby-Monterey Jack cheese blend

1/3

cup purchased light Thousand Island salad dressing

cup coarsely crushed tortilla chips

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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.