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taco-salad recipe

Date: Tue, 19 Sep 1995 09:39:45 -0400
 From: "Lucinda J. Rasmussen" (lrasmuss@cc-mail.pica.army.mil)
 I made tacos last night, which were MUCH improved over the ones I made 
 in the past.  And since people were looking for simple recipes, this 
 one fits the bill.  We discovered it was really messy to eat, so we 
 had seconds in the form of taco salad.  It makes lots!
 Tacos/Taco Salad
 1 medium onion, sliced
 1.5 cups TVP granules
 1.5 cups water
 1 packet taco seasonings
 1 16-oz can vegetarian refried beans
 12 WW or corn tortillas or 1 bag Tostitos baked tortilla chips
 shredded lettuce (1 head iceberg)
 2 ripe tomatoes, chopped
 1 medium onion, sliced or chopped
 1 cup shredded ff cheddar
 2 cups medium chunky salsa
 In a non-stick pan over medium heat, sauce onions in water, broth or 
 balsamic vinegar until wilted.  Add TVP, water and taco seasonings.  
 Bring to a boil then add refried beans.  Heat for 5 minutes or until 
 hot.  Roll up into tortillas with the lettuce, tomatoes, onion, cheese 
 and salsa.  OR layer the TVP/bean mix with the vegetables and top with 
 pieces of tortilla chips to make a taco salad.
 NOTE -  supposedly you can make crunchy lowfat taco shells by draping 
 the corn tortills over the racks in your oven and baking them at 350 
 degrees until crisp.  I have never tried this, though. 
 kwlacto lacto