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Taco Salad

10 Min(s)
10 Min(s) Prep
Healthy Living
Ready for a different kind of taco salad for two? This one's made with veggie crumbles—and you'll be using a scooped-out red pepper as a utensil!
What You Need
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2 servings
Original recipe yields 2 servings
1 cup frozen BOCA Veggie Ground Crumbles
1 large red pepper, cut lengthwise in half, divided
1/4 cup black bean salsa
2 Tbsp. KRAFT Lite Ranch Dressing
1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
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Let's Make It
1
Microwave crumbles in shallow microwaveable dish on HIGH 1 min.
2
Chop half the pepper; stir into crumbles. Top with salsa, dressing and cheese.
3
Cut remaining pepper half into wedges. Serve as dippers with the crumbles mixture.
Kitchen Tips
Tip 1
Special Extra
Add 1/4 cup chopped avocados to the crumbles mixture along with the chopped red peppers.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 760mg
33%
Total Carbohydrates 29g
11%
Dietary Fibers 7g
25%
Sugars 3g
6%
Protein 23g
46%
Vitamin A
60%
Vitamin C
180%
Calcium
45%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
2 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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