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Ingredients

1 teaspoon vegetable oil 1 onion, chopped 1 small red bell pepper, chopped 1 (7 ounce) can green salsa (salsa verde) 1 ½ pounds vegetarian beef crumbles 1 cup water 1 (16 ounce) can refried beans ½ teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon garlic powder 1 head iceberg lettuce, shredded 1 head radicchio, shredded 1 ½ cups hot cooked white rice ¼ cup sour cream, or to taste ¼ cup shredded Monterey Jack cheese, or to taste

Nutrition Info

564.5 calories carbohydrate: 61 g cholesterol: 21.6 mg fat: 16.1 g fiber: 15.3 g protein: 43.4 g saturatedFat: 4.1 g servingSize: - sodium: 1225.8 mg sugar: 10 g transFat: : - unsaturatedFat: : -

Heat oil in a large skillet over medium heat. Add onion and red bell pepper, cook and stir until soft, about 5 minutes. Reduce heat, stir in green salsa. Add vegetarian crumbles, cook and stir to break up the crumbles, about 5 minutes. Stir in water and refried beans. Season mixture with cumin, chili powder, and garlic powder. Simmer until flavors combine, about 5 minutes.
Divide iceberg and radicchio among serving plates. Top with rice. Scoop hot mixture over rice. Garnish with sour cream and Monterey Jack cheese.

4 servings

A fun spin on taco salad. Try scooping up this great dish with some tortilla chips for an even better treat.