Vegetarian Taco Salad

As anyone who has had a real taco salad knows, this is no salad for the faint of heart.  This is a serious salad, that, in its traditional form, is loaded with taco-style ground beef and shredded cheese.  This, of course, presents a dilemma for those who don’t combine the two.  Subbing beans for the beef is always an option, but if you want to stay close to the original taste and texture, try Morningstar Farms Veggie Crumbles instead of beef.

© Courtney Weiner.  All Rights Reserved.

Total time: 10 min.

Yield: 6-8 servings

Level: Easy

Ingredients

  • 1 ½ tbsp chili powder
  • 3/8 tsp garlic powder
  • 3/8  tsp onion powder
  • 1/8-1/4 tsp cayenne pepper
  • 3/8 tsp dried oregano
  • 5/8 tsp paprika
  • 2 1/4 tsp ground cumin
  • 1 ½ tsp salt
  • 1 ½ tsp black pepper
  • 1/2 cup water
  • 1 package Morningstar Farms Veggie Crumbles
  • 2 heads romaine lettuce, chopped or torn
  • 2 tomatoes, diced
  • 1 small can corn
  • ½ lb shredded cheddar and/or Monterrey jack cheese
  • 1 red onion, dice
  • Tortilla chips
  • Salsa
  • Guacamole

Directions

Add all ingredients through Veggie Crumbles to large skillet.  Cook over medium-high heat, stirring to incorporate all of the spices, until the Crumbles are hot and the water has mostly evaporated.  If the water evaporates too quickly, add more.

Add the remaining ingredients through the red onion to a salad bowl.  Pour the taco “meat” on top.  Top with crumbled tortilla chips, guacamole, and your favorite salsa, and toss well.