Taco Salad

Name: Taco Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4 people
Ingredients: 1 head iceberg lettuce (torn apart into small pieces); 1 can kidney beans (drained and rinsed); 1 tomato (diced); 1 onion; 1 pkg vegi burger; 1 tbsp olive oil; 1 pkg taco seasoning; 1 bag fritos; 1 small container sour cream (optional); 1 jar salsa (optional); 1 bottle Catalina dressing

Quick and easy dinner to make on a hot day.

Taco Salad

Course

salad

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

1 head iceberg lettuce torn apart into small pieces
1 can kidney beans drained and rinsed
1 tomato diced
1 onion
1 pkg vegi burger
1 tbsp olive oil
1 pkg taco seasoning
1 bag fritos
1 small container sour cream optional
1 jar salsa optional
1 bottle Catalina dressing

Course

salad

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

1 head iceberg lettuce torn apart into small pieces
1 can kidney beans drained and rinsed
1 tomato diced
1 onion
1 pkg vegi burger
1 tbsp olive oil
1 pkg taco seasoning
1 bag fritos
1 small container sour cream optional
1 jar salsa optional
1 bottle Catalina dressing

Instructions

Heat oil in pan and add onion. Cook until lucid and add the vegi burger. Cook until crispy. Add taco seasoning and blend well. Add in the vegi burger and stir well. I add the fritos to individual bowls and then mix in the salad. Add Catalina dressing to your bowl. Top with salsa and sour cream. Mix the lettuce, kidney beans, tomato, cheese, spinach in large bowl.

Recipe Notes

You can use grand burger in lieu of the vegi burger.

You can coat the taco salad with dressing to serve but I find we end up with leftovers and it gets soggy if coated.

Haystacks

This is a dish that was introduced to me when I met my mother in law. It is a kind of twist on nachos and taco salad but a family favorite and one that is kid friendly.

Haystacks

Combination of nacho with a taco salad twist

Course

Main Dish

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people

Ingredients

2 cans refried beans
1 can sliced olives
1 romaine lettuce chopped
3 tomatoes diced
1 onion diced
2 avacado diced or smashed
1 small sour cream
1 jar salsa
1 pkg shredded mexican cheese
1 pkg fritos
1 jalapeno diced

Course

Main Dish

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people

Ingredients

2 cans refried beans
1 can sliced olives
1 romaine lettuce chopped
3 tomatoes diced
1 onion diced
2 avacado diced or smashed
1 small sour cream
1 jar salsa
1 pkg shredded mexican cheese
1 pkg fritos
1 jalapeno diced

Instructions

Heat the refried beans in a pan. Stir occasionally until texture is smooth. Put the olives, lettuce, tomatoes, onion, avocado, cheese, salsa, fritos, sour cream and jalapenos in separate bowls. To assemble just put fritos for bottom, I crush mine. Top with beans and the toppings of your choice.

Instant Pot Southwest Chili

Adapted from recipe found on The Cookie Rookie

Instant Pot Vegi Chili

Flavorful chili that is quick and easy to make.

Course

soups/chowders/chilis

Cuisine

vegetarian

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

1 tbsp olive oil
1 pkg vegi crumbles *
1 pkg taco seasoning
3 garlic cloves minced
1/2 red onion diced
1 4oz can Old El Paso green Chilis undrained
4 1/2 vegi broth
2 15oz black beans drained and rinsed
1 15oz navy bean drained and rinsed
1 14oz diced tomato
1 16oz crushed tomatoes
1/4 c ketchup

Garnish

Course

soups/chowders/chilis

Cuisine

vegetarian

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

1 tbsp olive oil
1 pkg vegi crumbles *
1 pkg taco seasoning
3 garlic cloves minced
1/2 red onion diced
1 4oz can Old El Paso green Chilis undrained
4 1/2 vegi broth
2 15oz black beans drained and rinsed
1 15oz navy bean drained and rinsed
1 14oz diced tomato
1 16oz crushed tomatoes
1/4 c ketchup

Garnish

Instructions

Combine the beans, tomatoes, ketchup, garlic, taco seasoning, red onion, chilis, broth in your instant pot. Stir thoroughly. Program to bean/chili and let cook. About 10 minutes before the pot is done pour olive oil in skillet. Brown your vegi crumbles. I like them to be a bit crisp for texture. Once the chili is done pour the crumbles in and stir. Ready to serve and top with your garnishes.

Recipe Notes

*For the vegi crumbles I used the Smart Ground Mexican

You could easily make this in a crockpot as well.

If you wanted to use ground chicken, turkey, or beef you could substitute as well.