Summer Taco Salad
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Summer Taco Salad
This is a great summer all-in-one dinner. I often make it for Shabbat dinner when I don't have time to do a lot of cooking.
Times
- Prep Time : 15 minutes min
- Cook Time : 6 minutes min
- Ready Time : 21 min
Servings
Ingredients
- 1 8 oz can of kidney beans, rinsed
- 2 Romaine Hearts, chopped
- 1 package cherry or grape tomatoes
- 1 package veggie ground beef
- 1/2 onion chopped
- 1 avocado cubed
- 1 cup shredded monterey jack and/or sharp cheddar cheese
- 1/4 bag tortilla chips, crushed
- 1 tsp. chili powder
- 1 tsp cayenne powder
- 1 tsp Onion powder
- 3 Tbsp Vidallia Onion Salad Dressing
- 1 tbsp olive oil
- 1/4 tsp cumin
Directions
Preparation
1 In a heavy skillet add olive oil and sautee onion
2 Add veggie ground beef, cumin, chili pepper, onion powder and cayenne pepper
3 sautee until mixed, remove from heat and cool
4 In large bowl add romaine lettuce, kidney beans, tomatoes, veggie ground beef, avocado and chips
5 Toss
6 Serve with cheese and dressing on the side
Special instructions
This is a great summer all-in-one dinner. I often make it for Shabbat dinner when I don’t have time to do a lot of cooking.
About amfram
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Dairy , Dinner, Lunch, Salads, Side Dish , Shabbat, Shavuot , Mexican & Southwest , Summer Salad ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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