Title: Taco Salad
Categories: Salad Appetizer Snack Vegetarian
Yield: 6 Servings

6	lg	Flour tortillas
		Oil for brushing tortillas
1	c	TVP granules
1	c	Boiling water
1	tb	Olive oil
1/2	c	Chopped onion
8	oz	Can tomato soup
16	oz	Can pinto beans, drained
2	ts	Chili powder
1	ts	Cumin
1/2	ts	Oregano
1/2	c	Lettuce, shredded
		Chopped fresh tomatoes
		Grated soy cheese, soy sour - cream & slice avocados, - opti

Preheat oven to 350F. On a large cookie sheet, place 6 oven proof soup bowls.

warm tortillas on a griddle so that they are soft & flexible. Press centre of tortillas into the soup bowls, crimping edges as needed to fit. Brush the edges with oil. Place tray in oven & bake for 12 to 15 minutes until the edges beging to brown lightly. Cool shells.

Mix together TVP & water. Let stand for 5 minutes. Heat oil & onion in skillet for a few minutes. Stir in tomato sauce, beans, chili powder, cumin, oregano & TVP. Simmer for 15 to 20 minutes.

Place a tortilla shell on a plate. Place shredded lettuce in each shell & spoon the mixture from the skillet on top. Top with tomatoes & add soy cheese, sour cream & avocados if desired.

VT, February 1992

Posted by Mark Satterly

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