Quick and easy dinner to make on a hot day.
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.
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.
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.
Combination of nacho with a taco salad twist
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.
Adapted from recipe found on The Cookie Rookie
Instant Pot Vegi Chili
Flavorful chili that is quick and easy to make.
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.
*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.