Taco Salad (meatless)
Portion Size: 1 cup lettuce, 1/2 cup ground beef/bean mixture, 1-2 tablespoons onion, cheese, avocado, chips, dressing and tomato.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 Pound meatless ground beef crumbles | |
| 1 Can (15 oz.) kidney beans | Drain liquid |
| 1 Tablespoon Chili Powder | |
| ½ Teaspoon garlic powder | |
| ½ Teaspoon onion powder | |
| ¼ Teaspoon crushed red pepper flakes | (optional) |
| ¼ Teaspoon dried oregano | |
| ½ Teaspoon paprika | |
| 1 Teaspoon ground cumin | |
| 1 Teaspoon salt | |
| ½ Teaspoon black pepper | |
| 1 Head lettuce | Wash, trim and shred lettuce |
| 1 onion | Washed, peeled and diced |
| 8 Ounces Light Cheddar or Monterey Jack cheese, shredded | For vegan: use vegan |
| 1 Avocado, (optional) | Wash, peel, remove seed and cube |
| 1 Bag (12 oz.) Baked tortilla chips, broken (no lard) | |
| 1 Bottle (8oz.) Light French, Ranch or Italian salad dressing | For vegan: use vegan dressing |
| Hot Sauce to taste | |
| 1 Large Tomato | Washed, trimmed and diced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat ground beef. | Internal temperature should reach 165 degrees |
| 2 | Add kidney beans and seasonings (chili powder, garlic powder, onion powder, red pepper flakes, dried oregano, paprika, cumin, salt and black pepper). Set aside | |
| 3 | Toss lettuce, onion cheese, cubed avocado, and tortilla chips | |
| 4 | Add ground beef and beans to salad | |
| 5 | Toss with dressing and hot sauce | |
| 6 | Garnish with avocado and tomato slices. Serve immediately |
