Taco Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings


  • 1 12-oz, bag TVP crumbles
  • 1 3/4 cups salsa your favorite jarred variety
  • 2 cloves garlic pressed
  • 1 1.25-oz. package taco seasoning mix
  • 1 15-oz. can Mexican style corn
  • 1 15-oz. can red kidney beans
  • 9 ounces tortilla chips
  • 1 medium head green leaf lettuce
  • 2 cups shredded cheddar cheese
  • 2 medium tomatoes chopped


  • In a large skillet, brown crumbles and drain. Stir in 1 cup salsa, garlic, seasoning mix, corn and beans. Remove from heat and slightly cool.
  • In a large serving bowl, layer half each of tortilla chips, meat mixture, lettuce, cheese and tomato; repeat layers. Serve immediately with remaining salsa and sour cream.


Per Serving: 704 Calories; 27g Fat; 57g Protein; 73g Carbohydrate; 22g Dietary Fiber; 40mg Cholesterol; 1555mg Sodium.
Exchanges: 4 1/2 Grain (Starch); 6 1/2 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.
SERVING SUGGESTION: Serve with quesadillas—use whole wheat tortillas sandwiched in shredded cheese (I like a blend of jack and cheddar
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