Vegetarian noodle bowl that is delicious and filling. many flavors and colors. The green soybeans are in the freezer section of your local supermarket.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 7 |
| Yield: | 6 to 8 servings |
Ingredients
- 2 (19 ounce) cans kidney beans, drained and rinsed
- 1 (12 ounce) package frozen vegetarian burger crumbles
- 1 (1.25 ounce) package taco seasoning mix
- 2 onions, chopped
- 1 (16 ounce) jar salsa
- 1 (14.5 ounce) package corn tortilla chips
- 2 cups shredded Cheddar cheese
- 1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
- 4 tomatoes, diced
Instructions
- In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
- When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.
Nutrition Facts
| Calories | 676 kcal |
| Carbohydrate | 81 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 19 g |
| Protein | 32 g |
| Saturated Fat | 9 g |
| Sodium | 1851 mg |
| Sugars | 8 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
While I did use all of the called for ingredients, I changed up some of the steps. For starters, the instructions on the frozen veggie crumbles state they need to be heated to an internal temp of 165 for safety reasons. I cooked them in a skillet along with the taco seasoning and let it cool before combining with the rest of the ingredients. The taco seasoning was way too overpowering and the filling was mushy and off-putting. I made my own “chips” via tortilla chip bowl since this was taco salad and not nachos. If I would have put the lettuce on the top as the recipe called for, it would have made the chips extremely soggy. The filling is very wet. Great option for a vegetarian but the recipe needs some tweaking.
I made this recipe using Boca Veggie Crumbles in half of the mixture and ground beef in the other. I did use 2 packages of taco seasoning, because we like it very flavorful. We prefer the mixture of meat, beans, onions, salsa and seasoning hot so the cheese melts a little Both versions were so delicious. I am the vegetarian, and loved it. The other version got rave reviews too. I’ll definitely make it again.
Good recipe and I use ground beef or chicken for the carnivores! sour cream adds to the pleasure of some as well.
I was kind of weird about using the vegie burger meat so instead I cooked up some cut up chicken breast, put the taco seasoning in it, and let it cool down before putting in my salad. Try putting crumbled cheese doritos on it instead of the corn tortilla chips, it gives it a really good favor and still the crunch. Also I always put lite western dressing over top of taco salad, and some black olives of course, its soooo good. I know I pretty much changed the whole recipe but the main reason I looked it up was cause I forgot what kind of beans go in it. I hope this helps. :o)
MMm, this was REALLY yummy! I didn’t use the tomatoes, however. I was too lazy and thought the salsa would cut it, but it didn’t.
This was a great starter recipe! I definitely prefer the beans/”meat” to be warm, so I cooked on the stove top. I also added a packet of cooked mexican rice to this mix so there was a grain in the meal. With sour cream and an avocado, this was a HUGE hit with the family!
This was good being vegetarian i’ve never had taco salad. And my friend used to make it with thousand island dressing which i don’t like. Idid cook veg. crumbles before hand with the seasoning and let cool.I use the taco seasoning 1 on this site instaed of packets. Thanks
This was just lovely. Had a great time eating it. Just add a soup and a wonderful light dinner is ready. I crumbled and cooked soya burgers that I had. Skipped the cheese and added an avocado instead. Delicious. Thanks for the recipe.
Though we love the idea of a taco salad this one was not our favorite. The taco seasoning was a little overwelming so I would have used less. Adding a layer of avocado, olives or sour cream would have made it more interesting. The concept was a good one but the recipe needs some tweaking.
I recently hosted a salad/dessert buffet. I knew I had two ladies coming that were “finicky” about eating ground beef. This was a great solution to the problem of ground beef in a Taco Salad. Neither my guests, nor myself knew that vegetarian burger crumbles existed. People loved this. I served sour cream, thousand island dressing and guacamole on the side. This was sooo yummy!Thanks Katherine.
Thanks for the recipe. I will be needing some vegetarian recipes for a camp I will be cooking at this summer and this recipe will definately be one I will use. Thanks much for sharing!