Taco Salad

I wanted to try the new Sizzling Salad Kits from Kraft, so this is my adaption of using their product to make a vegetarian Taco Salad.

Ingredients:

1 lb veggie ground beef crumbles (I typically use Yves brand)

1/2 Kraft Sizzling Salads Southwest Chicken Dinner Kit

2 cups torn/shredded lettuce

1 can black beans, drained and rinsed

1 cob of corn, kernels cut from cob

1/4 red onion, chopped

1 tomato, diced

1 avocado, chopped

tortilla chips, crumbled

Directions:

Heat a bit of olive oil in a skillet over medium-high heat.  Cook veggie crumbles until browned.  Add zesty fajita sauce from Kraft Sizzling Salad Southwest Chicken Dinner Kit (per instructions on back of kit).

Meanwhile, lightly cook corn and beans in another skillet until warmed through.

Toss lettuce, onion, tomato, avocado, corn and black beans in a large salad bowl.  Add veggie crumbles.  Top with crumbled tortilla chips.  Drizzle salad dressing from Kraft Sizzling Salad kit.

Serve with cornbread and melon for a complete summer meal.

Recipe adapted from: http://www.kraftrecipes.com/recipes/southwest-chicken-sizzling-salads-123185.aspx