There is just something about a taco salad that is so classic and decedent. And not decedant in the totally sugary-goodness, but in the fatty, totally not good for you kind. . An awesome taco salad should be all those things – freshly fried chips; saucy, oily and spicy meat; a nice and fatty ranch dresshing; and of course the token healthy veggies to get your through all that. Well, who needs fried chips, fatty meat, or ranch? Not us, that’s for sure. Here in my vegan and gluten-free Taco Salad with Baked Chips recipe,e I have revamped the old classic fried chips with baked corn tortillas with only a little spritz of olive oil and spinkle of garlic powder. I used my homemade taco seasoning and low-sodium vegetable stock to healthfully season my beefless beef; and no ranch, because who needs it?
Baked Tortilla Chips
Ingredients:
- 4 yellow corn tortillas
- olive oil, sprayed
- garlic powder
Preparation:
- Heat oven to 400 degrees. Spray baking sheet with olive oil.
- Cut tortillas into 8ths (halve the tortillas then stack them together and quarter them).
- Spread on baking sheet and spray with oil. Sprinkle garlic powder over tortillas.
- Bake 8-10 minutes or until browned.
- Let cool completely.
Taco Meat
Ingredients:
- 1/4 cup taco seasoning
- 1 6 oz. can tomato paste
- 2 cups low-sodium vegetable stock
- 1 package vegan & gluten-free beefless ground, such as Beyond Meat
Preparation:
- In a small pot pour stock and paste and add seasoning.
- Bring to a boil whisking to get the paste and seasoning incorporated.
- Add beefless ground and mix.
- Turn off and let cool.
Salad
Ingredients:
- Lettuce
- Green Onions
- Tomatoes
- Mushrooms
- Zucchini
- Cilantro
- Avocado
- Kidney Beans
Preparation:
- Chop veggies and put salad together.
- Add taco meat.
- Crumble some chips.
- Enjoy!