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    You are in: Home / Recipes / Vegetarian Taco Salad (Taste of Home) Recipe
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    Vegetarian Taco Salad (Taste of Home)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    AmyZoe's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    • 1/2 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
    • 1/4 teaspoon hot pepper sauce

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Vegetarian Taco Salad (Taste of Home)

    Serving Size: 1 (238 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 321.9
     
    Calories from Fat 142
    44%
    Total Fat 15.8 g
    24%
    Saturated Fat 5.8 g
    29%
    Cholesterol 24.8 mg
    8%
    Sodium 671.7 mg
    27%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 4.1 g
    16%
    Sugars 3.1 g
    12%
    Protein 10.0 g
    20%

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