Vegetarian Taco Salad

Prep Time
Cook Time
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"No meat or meat substitutes - great for winter days when fresh veggies are hard to find. Yummy vegetarian taco salad that even my 11 year old enjoys. Polenta corn chips have only 3.5g of fat per ounce - I use SOLEA polenta chips (although I haven't seen them for sale for awhile). "

Original recipe yields 4 servings


  • Serving Size: 1 (462.2 g)
  • Calories 717.3
  • Total Fat - 7.5 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 20.8 mg
  • Sodium - 313.7 mg
  • Total Carbohydrate - 146.2 g
  • Dietary Fiber - 19.4 g
  • Sugars - 19.8 g
  • Protein - 22.8 g
  • Calcium - 242.1 mg
  • Iron - 19.8 mg
  • Vitamin C - 30.6 mg
  • Thiamin - 0.7 mg

Step 1

Stir first seven ingredients (through sour cream) together in a large bowl until combined.

Step 2

Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).

Step 3

Layer chips on serving plates and top with taco mixture.

Step 4

Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.

Tips & Variations

No special items needed.



What an awesome taco salad this is. Yummy!!!! I did not use tomatoes as one picky eater here does not like them, and I did not mix the sour cream into the salad. I used it to top the salad with, which I portioned into baked tortilla bowls. Thanks for sharing this great recipe, will be making this often. Made for the Billboard Recipe Tag game.

review by:
(11 Mar 2012)


Once or twice a month a friend and I do lunch, that my friend is vegetarian has me watching for recipes that would be one all three of us enjoy - have to say this is one we loved - dh and my friend had seconds. Made as posted using Tositos Multigrain tacos. How good, my friend went home with a copy of your recipe. Know this Taco Salad is going to be a big hit at our summer cookouts!

review by:
(10 Mar 2012)