A fun spin on taco salad. Try scooping up this great dish with some tortilla chips for an even better treat.

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Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add onion and red bell pepper; cook and stir until soft, about 5 minutes. Reduce heat; stir in green salsa. Add vegetarian crumbles; cook and stir to break up the crumbles, about 5 minutes. Stir in water and refried beans. Season mixture with cumin, chili powder, and garlic powder. Simmer until flavors combine, about 5 minutes.

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  • Divide iceberg and radicchio among serving plates. Top with rice. Scoop hot mixture over rice. Garnish with sour cream and Monterey Jack cheese.

Nutrition Facts

565 calories; protein 43.4g; carbohydrates 61g; fat 16.1g; cholesterol 21.6mg; sodium 1225.8mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/27/2016
Made as written except that I left at the vegetarian beef crumbles. Mainly because I am not a vegetarian but also because I used this as a side dish instead of the main. GREAT flavor to what is normally boring beans! The only change I would make next time is to use pepperjack cheese instead to add more heat. Other than that perfect as written. Read More
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