Layered Taco Salad
½ lb. ground soy crumbles
1½ teaspoons chili powder
1½ teaspoons ground cumin, divided
½ cup picante sauce
1 teaspoon sugar (optional)
6 cups shredded romaine lettuce
2 Roma tomatoes, seeded and diced
½ cup sliced green onions
¼ cup chopped fresh cilantro
2 ounces crumbled nacho-flavored baked tortilla chips (about 28 chips)
½ cup fat-free sour cream
½ cup (2 ounces) shredded reduced-fat Mexican cheese
- 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.