RECIPE: START! Tackle Taco Salad

START!™ Tackle Taco Salad

taco saladA taco salad worth tackling

Ingredients:

  • 1 head iceberg lettuce, chopped or shredded
  • 1 pound vegan ground beef substitute or lean ground beef
  • 3 tablespoons START! Sauce
  • 1 bunch romaine lettuce, chopped
  • 3 large tomatoes, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 bunch green onions, chopped
  • 1 (4 oz.) can jalapeno peppers or 3 to 4 fresh ones, finely chopped
  • 1 (15 oz.) can red kidney beans, drained
  • 1 (15 oz.) can garbanzo beans, drained
  • 1 (12 oz.) bag shredded Cheddar cheese or vegan cheese substitute, divided
  • 2 (14.5 oz.) bags corn tortilla chips, crushed
  • 2 cups vegan sour cream or mayonnaise substitute (can also use original sour cream or mayo)

Preparation:

  • Brown the beef, drain, season with 1.5 Tbsp START! Sauce and set aside to cool. Prepare the dressing by whisking the sour cream/mayo, and 1.5 Tbsp. START! Sauce in small bowl. In a large bowl, combine iceberg lettuce, romaine lettuce, tomatoes, green pepper, red pepper, green onions, jalapeno peppers, kidney beans, garbanzo beans, half of the cheese, half of the crushed chips, dressing and cooled ground beef. Mix well, cover and refrigerate. Just before serving, top the salad with the other half of the cheese and crushed chips. Serve with whole chips, guacamole, and/or salsa on the side.

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