1package vegan ground beefoptional, My favorite is simple truth
¾cupwater
3tablespoonstaco seasoningcheck to make sure it's vegan
1 15ozcan black beans
1 15ozcan corn
1 6ozcan chopped olives
½cupcilantrochopped
1head romaine lettuce
½head iceberg lettuce
2-3whole avocadoschopped
Tortilla chips
Catalina Dressing
¼cupketchup
¼cupwhite sugar
¼cupred wine vinegar
¼cupchopped onion
½teaspoonsmoked paprikaor regular
¼teaspoonworcestershire saucemake sure it's vegan, can omit if needed
½cupolive oil
salt and pepper to taste
Instructions
1. Start by cooking your vegan beef crumbles. Put them in your skillet with the ¾ cup of water and 3 TB of your taco seasoning ( this will vary based on your taco seasoning, this is the instructions on mine for 1 pound of "beef"). Cook until water is absorbed and the "beef" crumbles are cooked. Set aside.
2. Drain your black beans, corns, and olives and set aside.
3. Chop up your lettuces and put them in a large bowl. Chop your cilantro and add it to your lettuce. Now you can add the strained black bean mixture to your lettuce and mix. Set aside.
4. Make your dressing. Chop up your onion, and add all the ingredients into a blender and blend until smooth. Pour into your desired serving container for the dressing.
5. You can now add your "beef" mixture to the salad. If you are going to eat all the salad in one sitting you can add the dressing to the whole salad and mix, or you can let people add their own amount. Top with Chopped of avocados, and crushed tortilla chips.
Notes
This recipe has been adapted from; https://www.melskitchencafe.com/chopped-taco-salad-with-homemade-catalina-dressing/ <---- here for the original recipe