Ingredients
1/2
cup water
1
(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
2
cups frozen soy-protein crumbles (from 12-oz. pkg.)
4
cups torn iceberg lettuce
1
medium tomato, coarsely chopped
1/2
medium green bell pepper, coarsely chopped
1/2
medium cucumber, quartered lengthwise, sliced
2
oz. (1/2 cup) shredded colby-Monterey Jack cheese blend
1/3
cup purchased light Thousand Island salad dressing
1
cup coarsely crushed tortilla chips
Preparation
In 2-quart saucepan, combine water and taco seasoning mix; mix well. Bring to a boil, stirring occasionally. Add vegetable protein crumbles. Cook over medium heat for 3 to 4 minutes or until slightly thickened, stirring frequently. Remove from heat.
In large bowl, combine lettuce, tomato, bell pepper and cucumber; toss to mix.
Just before serving, add vegetable protein crumbles mixture, cheese, salad dressing and chips; toss gently to coat.
