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BOCA Cheesy Taco Salad
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BOCA Cheesy Taco Salad

20 Min(s)
20 Min(s) Prep
Give a tasty Tex-Mex zing to meatless Mondays. This vegetarian taco salad cuts the meat but doesn't skimp on flavor.
What You Need
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6 servings
Original recipe yields 6 servings
1 red onion, finely chopped
2 cloves garlic, minced
2 tsp. olive oil
1 pkg. (12 oz.) frozen BOCA Veggie Ground Crumbles
2 tsp. chipotle chile pepper powder
1 tsp. ground cumin
1 cup rinsed canned black beans
1 pkg. (10 oz.) romaine lettuce
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1-1/2 cups TACO BELL® Thick & Chunky Salsa
2 cups tortilla chips (2 oz.), broken
1/2 cup guacamole, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
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TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
1
Cook and stir onions and garlic in hot oil in medium skillet on medium heat 4 min. or until onions are crisp-tender. Stir in crumbles and seasonings; cover. Simmer 5 min., stirring occasionally. Add beans; simmer 1 to 2 min. or until heated through.
2
Combine lettuce, cheese, salsa and chips in large bowl. Add crumbles mixture; mix lightly.
3
Serve topped with guacamole and sour cream.
Kitchen Tips
Tip 1
Special Extra
Add 1/4 cup chopped fresh cilantro with the lettuce.
Tip 2
Serving Suggestion
Serve this vegetarian main dish with a seasonal fruit salad.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 950mg
41%
Total Carbohydrates 32g
12%
Dietary Fibers 10g
36%
Sugars 6g
12%
Protein 23g
46%
Vitamin A
100%
Vitamin C
10%
Calcium
30%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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