1packageGardein Beefless Groundor vegan "beef" crumbles of choice
1largehead iceberg lettucechopped into bite-sized pieces
1candark red kidney beansdrained and rinsed
2cupstomatoesdiced
1cup dairy-free cheddar shreds
1/2bunchradishessliced
5green onionschopped
3/4cupgreen taco sauce (La Victoria or something similar)plus more for serving, if desired
1/2cupItalian dressing (ensure vegan)plus more for serving, if desired
4handfulsvegan cheesy tortilla chips or flavored tortilla chips of choiceWe like *Forager Cheezy Greens and Doritos Blaze (yes! they're vegan!)
drizzlecooking oil of choice
Instructions
Heat a large skillet over medium heat and drizzle with oil. Once hot, at the Beefless Ground and sauté until browned. Remove from heat.
Add all of the produce, the browned Beefless Ground, kidney beans, and vegan cheddar shreds to a large mixing bowl. In a small mixing bowl, whisk together the taco sauce with the Italian dressing. Add the dressing mixture to the large bowl and toss the salad until everything is well combined.
Divide salad onto four large plates (you may have extra). Before enjoying, crumble a handful of flavored tortilla chips over the top of the salad. If desired, add more dressing (I like extra taco sauce). Enjoy!
Notes
The Forager bags do not contain a lot of chips inside and you may need two bags.