Vegetarian Or Vegan Taco Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 (14 1/2 ounce) can red kidney beans
• 1 (12 ounce) package yve's veggie ground round (or alternate product)
• 1 head lettuce (shredded thin)
• 2 tomatoes (diced)
• 4 green onions (sliced)
• 1 cup shredded sharp cheddar cheese (or vegan substitute)
• 1/4 cup sour cream (or vegan substitute)
• 1/4 cup italian salad dressing
• 1 (1 1/4 ounce) envelope taco seasoning (check ingredients)
• 1 dash sugar (or substitute)
• ground pepper
• 2 teaspoons dried parsley
• 1 cup chopped corn chips

Recipe

• 1 in a large bowl add kidney beans, ground round, taco seasoning, refrigerate.
• 2 mix together the sour cream, dressing, sugar, parsley and pepper.
• 3 set aside in refrigerator.
• 4 shred lettuce into thin strips.
• 5 shred cheese, cut up tomatoes and green onions (put in separate bowls).
• 6 mix bean mixture and the vegetables (onion and tomatoes) together.
• 7 place shredded lettuce on serving plates.
• 8 pour bean/vegetable mixture over lettuce.
• 9 sprinkle with chopped corn chips.
• 10 pour dressing mixture over all and toss.
• 11 add shredded cheese over the top and serve.
• 12 to make recipe vegan use vegan substitutes.