Taco Crunchy Salad

Taco Crunchy Salad
Taco Crunchy Salad
  • 1 package (1 ounce) taco seasoning, divided
  • ½ cup soy sour cream
  • 1 pound lean ground beef
  • 1 package (9 ounces) tortilla chips, divided
  • 1 package (8 ounces) shredded lettuce
  • 1 can (15 ounces) black soybeans, rinsed and drained
  • ¼ cup chopped onion
  • 1 cup grated cheddar cheese
  • Salsa
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  1. Measure 2 teaspoons taco seasoning from the packet and stir into the soy sour cream; mix thoroughly; set aside.
  2. Cook beef in skillet over medium heat until thoroughly cooked; drain.
  3. Add remaining taco seasoning to cooked beef.
  4. Reserve 2 cups of taco chips and place remaining chips on serving platter.
  5. Layer on chips the meat mixture, lettuce and black beans.
  6. Place 2 cups reserved chips in plastic bag and crush with hands to crumble and sprinkle on the black soybeans.
  7. Add cheddar cheese.
  8. Top with soy sour cream mixture.
  9. Serve with salsa.
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Serves 4–6

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