Taco Salad Recipe
Warm corn tortillas are pressed into soup bowls and baked until crispy. Fill with seasoned veggies, beans, and toppings for a unique taco salad.
Ingredients
- 6 lg Flour tortillas
- Oil for brushing tortillas
- 1 cups TVP granules
- 1 cups Boiling water
- 1 tablespoon Olive oil
- ½ cups Chopped onion
- 8 oz Can tomato soup
- 16 oz Can pinto beans, drained
- 2 teaspoon Chili powder
- 1 teaspoon Cumin
- ½ teaspoon Oregano
- ½ cups Lettuce, shredded
- Chopped fresh tomatoes
- Grated soy cheese, soy sour cream
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