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Vegetarian Taco Salad (Taste of Home)

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“I didn't miss the meat at all. Good stuff courtesy of Taste of Home Contest Winning Annual Recipes 2010 and Susan LeBrun of Sulphur, Louisiana.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 whole wheat tortillas
  • 6 cups romaine lettuce, shredded
  • 12 cup pinto beans, rinsed and drained
  • 1 tomatoes, chopped
  • 14 cup cheddar cheese (recipe calls for reduced-fat cheddar, no thanks)
  • 14 cup green onion, chopped
  • 2 tablespoons olives, drained and sliced
  • jalapeno pepper, sliced
  • Dressing
  • 12 cup sour cream (recipe calls for fat-free sour cream, no thanks)
  • 2 tablespoons ranch salad dressing (recipe calls for fat-free ranch, no thanks)
  • 1 teaspoon taco seasoning
  • 14 teaspoon hot pepper sauce

Directions

  1. Place four 10 ounce custard cups upside down in a shallow baking pan and set aside.
  2. Place the tortillas in a single layer on ungreased baking sheets.
  3. Bake at 425 for 1 minute.
  4. Place tortilla over each custard cup, pinching sides to form a bowl shape.
  5. Bake for 7 to 8 minutes or until crisp.
  6. Remove tortillas from cups to cool on wire racks.
  7. In a large bowl, combine the romaine, beans, tomatoes, cheese, onions, olives, and jalapenos.
  8. In a small bowl, whisk the dressing ingredients.
  9. Pour over the salad and toss to coat.
  10. Serve salad in the tortilla bowls.

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