Layered Taco Salad, Vegetarian-Style
Layered Taco SaladIngredients½ lb. ground soy crumbles1½ teaspoons chili powder1½ teaspoons ground cumin, divided½ cup picante sauce1 teaspoon sugar (optional)6 cups shredded romaine lettuce2 Roma tomatoes, seeded and diced½ cup sliced green onions¼ cup chopped fresh cilantro2 ounces crumbled nacho-flavored baked tortilla chips (about 28 chips)½ cup fat-free sour cream½ cup (2 ounces) shredded reduced-fat Mexican cheeseDirections
- Heat large nonstick skillet over medium-high heat until hot. Coat skillet with nonstick cooking spray. Add soy crumbles. Cook and stir to heat. Remove from heat. Stir in chili powder and 1 teaspoon ground cumin. Place on plate to cool quickly.
- Combine picante sauce, sugar and remaining ½ teaspoon cumin in small bowl.
- To assemble, place lettuce in large casserole dish. Layer ingredients in following order: soy crumbles, tomatoes, green onions, cilantro and then crumbled chips. Spoon sour cream evenly on top and sprinkle with cheese. Spoon picante mixture evenly on top. Makes 4 servings.