This colorful entree combines popular taco ingredients—minus the ground beef. And you won't miss the meat at all! I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese. —Kimberly Dray, Pflugerville, Texas
Meatless Taco Salad
Meatless Taco Salad
Prep Time
20 min
Yield
2 servings
Ingredients
- 1/3 cup guacamole
- 1/4 cup sour cream
- 1 tablespoon prepared Italian salad dressing
- 1 tablespoon chopped green onions
- 2 tablespoons chopped green pepper
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
- 3 cups shredded lettuce
- 8 cherry tomatoes, halved
- 1/2 cup canned kidney beans, rinsed and drained
- 1/4 cup sliced ripe olives
- 1/2 cup crushed corn chips
- 1/2 cup shredded cheddar cheese
Directions
- In a small bowl, combine the first 7 ingredients; set aside. In a large bowl, combine the lettuce, tomatoes, beans and olives. Arrange lettuce mixture on 2 serving plates; top with guacamole mixture. Sprinkle with corn chips and cheese.
Nutrition Facts
1 serving: 486 calories, 33g fat (12g saturated fat), 35mg cholesterol, 849mg sodium, 34g carbohydrate (7g sugars, 9g fiber), 16g protein.
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