Taco Salad

1 tbsp. olive oil
1 pkg. veggie ground
1 bell pepper diced
1 clove garlic
¼ cup frozen corn
1 can black beans, drained and rinsed
1 can tomato paste
3 tbsp chili powder
1 tsp. cumin
Salt and Pepper to taste
2 cups romaine lettuce, chopped finely
2 tomatoes, diced
½ red onion, diced
1 cup cheddar cheese, grated
Large handful of taco chips crushed (I like to use organic, yellow corn)
Catalina dressing

Cook veggie ground, garlic and bell pepper in a pan with olive oil until vegetables are tender.

Add corn, black beans, tomato paste, chili powder, cumin, salt and pepper to pan. Add water if sauce is too thick (about ½ to 1 cup)

Place lettuce, onions and tomatoes on a plate. Top with veggie ground/meat mixture, tacos and cheese. Add Catalina dressing to taste.