BOCA CHEESY TACO SALAD

BOCA Cheesy Taco Salad image

Give a tasty Tex-Mex zing to meatless Mondays. This vegetarian taco salad cuts the meat but doesn't skimp on flavor.

Provided by My Food and Family

Categories Home

Time 20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 red onion, finely chopped
2 cloves garlic, minced
2 tsp. olive oil
1 pkg. (12 oz.) frozen BOCA Veggie Ground Crumbles
2 tsp. chipotle chile pepper powder
1 tsp. ground cumin
1 cup rinsed canned black beans
1 pkg. (10 oz.) romaine lettuce
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1-1/2 cups TACO BELL® Thick & Chunky Salsa
2 cups tortilla chips (2 oz.), broken
1/2 cup guacamole, divided
1/2 cup sour cream, divided

Steps:

Cook and stir onions and garlic in hot oil in medium skillet on medium heat 4 min. or until onions are crisp-tender. Stir in crumbles and seasonings; cover. Simmer 5 min., stirring occasionally. Add beans; simmer 1 to 2 min. or until heated through.
Combine lettuce, cheese, salsa and chips in large bowl. Add crumbles mixture; mix lightly.
Serve topped with guacamole and sour cream.

Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 23 g