Recipe
Salad
Soy Taco Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14 oz) beef-flavor GimmeLean | ||
| 1 (1.25 oz) pkg taco seasoning mix (plus water called for on package) | ||
| 12 c. shredded lettuce | ||
| ¾ c. (3 oz) shredded jalapeno soy cheese | ||
| 3 medium tomatoes, chopped | ||
| 6 tbsp. chopped green onion | ||
| 6 oz. baked tortilla chips |
Directions
- Brown the soy "ground meat" in a nonstick skillet. Stir in taco seasoning packet and the amount of water called for on the seasoning packet instructions. Cook according to package directions.
- Arrange 2 cups shredded lettuce on each of 6 serving plates.
- Top each with 1/2 cup taco mix, 2 tablespoons shredded cheese, half a tomato, chopped, and 1 tablespoon green onion.
- Surround each serving with 1 ounce baked tortilla chips (about 9 chips). Serve at once.
- Could also serve in taco shells, adding usual taco toppings.
Nutrition facts
Servings
275 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 1062mg
- Total Carbohydrates: 42g
- Protein: 18g
Recipe Source:
Iowa Soybean Promotion Board.