The Tasty Travels of the Swanky Budgeteer.

Wednesday, March 7, 2012

Meatless Taco Salad

I had a late gym class Monday night, which meant I needed something quick and easy for dinner.  As soon as I ran through the doors of H-E-B, I spotted their fresh guacamole.  I LOVE their guacamole, so I decided on mexican food for the night.  I picked up the guacamole, some fresh jalepenos, and a few other fresh ingredients for the night's dinner.  In addition to the taco salad, we had refried black beans, and red rice.
My mom's plate

  My taco salad is a family favorite, so I would love to share my recipe with you.  Please see below for the ingredients and recipe.  This is one of the quickest, easiest meals you can ever make!  We actually enjoyed it so much on Monday night, that we unanimously agreed to have it again Tuesday night!  Recipe below!

Meatless Taco Salad

  • fresh Romaine lettuce, chopped
  • 2 fresh jalepenos chopped
  • chopped tomatoes
  • 4 kalamata olives, chopped
  • a few chopped chives
  • 1 onion chopped
  • cilantro
  • shredded cheese
  • 1 bag thin tortilla chips
  • 1 cup Morning Star Soy Crumbles
  • a few dashes of chili powder
  • fresh guacamole
To begin, cook a little olive oil in a frying pan, and add onions.  Allow onions to cook until transparent, and add Morning Star Soy Crumbles.  Add a few dashes of chili powder to the crumbles.

While the crumbles are cooking, chop all of the fresh vegetables and set aside in serving bowls.  When the crumbles are done cooking, simply grab plates and layer everything starting with the chips.  I like mine layered in a particular order, because I'm just persnickety about my food.  My taco salad order is: chips, crumbles, cheese (this is important, bc the heat from the crumbles melts the cheese), tomatoes, then lettuce, cilantro, jalepenos, chives, kalamata olives, onions, and then topped with guac.  Delicious!!!!

A few years ago, I was looking for a recipe for the perfect rice to accompany a mexican meal.  I am not a fan of traditional Spanish, or Mexican rice, so I tore through my collection of magazines until I found the best rice recipe that best fit our meal. I found this: 

 I consider myself a rice connoisseur.  At one point, I prepared rice with every single meal.  I thought that was perfectly fine, until Calvin informed me that most people don't care to eat rice every single night.  I say all of that to say, I know my rice, and this rice recipe is one of the BEST!  It's spicy, but not too spicy.  The children don't complain when they eat it, so I'm sure you and your family will love it too!

Spicy red rice Dana Gallagher
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Serves 4Hands-On Time: 15m Total Time: 40m



  1. Heat the oil in a medium saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until soft, 6 to 8 minutes. Add the rice and cook, stirring, for 2 minutes.
  2. Stir in the tomatoes, chilies, and 1 1/4 cups water and bring to a boil. Reduce heat to low, cover, and simmer, stirring once halfway through, until all the water is absorbed, 18 to 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
By Kate Merker,  May 2009

Nutritional Information

  • Per Serving
  • Calories 241Calories From Fat 14%
  • Protein  5g
  • Carbohydrate  45g
  • Sugar  3g
  • Fiber  2g
  • Fat  4g
  • Sat Fat  1g
  • Calcium  21mg
  • Iron  2mg
  • Sodium  421mg
  • Cholesterol  0mg
What does this mean? See Nutrition 101.

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