Vegetarian Taco Salad (Taste of Home)

Submitted by AmyZoe

"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
• Ingredients: 12
• Serves: 4

ingredients

• 4 whole wheat tortillas
• 1419.54 ml romaine lettuce, shredded
• 118.29 ml pinto beans, rinsed and drained
• 1 tomatoes, chopped
• 59.14 ml cheddar cheese (recipe calls for reduced-fat cheddar, no thanks)
• 59.14 ml green onion, chopped
• 29.58 ml olives, drained and sliced
• jalapeno pepper, sliced

• Dressing

• 118.29 ml sour cream (recipe calls for fat-free sour cream, no thanks)
• 29.58 ml ranch salad dressing (recipe calls for fat-free ranch, no thanks)
• 4.92 ml taco seasoning
• 1.23 ml 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.