Wednesday, March 23, 2016

Layered Taco Salad

Source: (modified by Aimee)

16 oz. soy crumbles (from 2 bags)
8 oz. shredded iceberg lettuce
2 TB taco seasoning 
1 cup sour cream
1 (15 oz.) can black beans, drained & rinsed
1 cup corn
1 bunch green onion, chopped
16 oz. fresh salsa
8 oz. shredded sharp cheddar cheese
1 (3.8 oz.) can sliced black olives, drained very well
2 jalapeno peppers, sliced
1 Roma tomato, seeds removed, chopped

1. Cook the soy crumbles and taco seasoning in a skillet until heated through. Cool completely.
2. Layer soy crumbles on the bottom of a 9×13 baking dish. Top with half of the shredded lettuce leaves, all of the beans, 1/2 cup sour cream, all of the corn, most of the green onion, another layer of lettuce (press down gently after placing the lettuce), 1/2 cup sour cream, salsa, olives, tomato, cheese, jalapenos, tomato and a little more green onion. 
3. Place cover or foil on cake pan and refrigerate for 12 hours before slicing into pieces (best made the day before serving). Enjoy!

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