Meatless Taco Salad Recipes

MEATLESS TACO SALAD

Steps:

• 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.

MEATLESS TACO SALAD

Steps:

• For the dressing: Whisk up the Chermoula Sauce with the vinegar and vegetable juice. Store in the refrigerator until ready to serve.
• For the taco topping: Char the poblanos over a flame on a gas burners or char under the broiler until the skins are blackened all over. Place the peppers in a bowl. Cover and cool the peppers slightly. Then peel and seed the peppers, and chop. Reserve for later use.
• Heat the oil over medium-high to high heat, add the mushrooms and brown a few minutes then add the corn and cook until it starts to brown as well, 5 to 7 minutes more. Add the garlic, onions, oregano, chili powder and some salt and pepper. Cook until the onions are tender crisp, couple of minutes, then deglaze pan with the beer. Add the tomatoes and poblanos, and cook to just heat through. Turn off the heat and cool. Store in the refrigerator for a make-ahead meal. Reheat over medium-high heat until just hot through.
• To serve, line a serving platter, bowl or individual shallow bowls with the lettuce and fill with the warmed salad. Top with Tortilla Strips, cheese, peppers and scallions. Pour the dressing evenly over top and serve.
• Preheat the oven to 400 degrees F. Cut the tortillas in half and then into thin strips, 1/8- to 1/4-inch thick. Spray lightly with the nonstick cooking spray, then season with salt, and sprinkle with some coriander and cumin. Arrange on baking sheets in a single layer and bake until crisp.

VEGETARIAN TACO SALAD - LOW FAT

Steps:

• Stir first seven ingredients (through sour cream) together in a large bowl until combined.
• Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).
• Layer chips on serving plates and top with taco mixture.
• Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.

VEGETARIAN TACO PASTA SALAD

Steps:

• Placed cooked radiatore in large bowl and add black beans, kidney beans, corn, green onions, red bell pepper, garlic and red onion, tomatoes, Black olives if your using them.
• Sauce:.
• in a bowl mix the ranch dressing, taco seasoning mix, Italian, jalapenos. Mix thourghly. I sprinkle the chipotle seasoning to taste.
• pour sauce over the pasta bowl, add the cheese to your liking and stir till well coated.
• Chill for 1 hour -- although this is better the more it ages so can be made a day or two ahead.
• Note: You will probably have more dressing than you need, I used it as a dip with chips and cheese -- Yummy!

EASY BLACK BEAN TACO SALAD

Steps:

• Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
• Place black beans into a saucepan and bring to a simmer over medium heat.
• Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.

EASY GROUND BEEF TACO SALAD

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.