Vegan Taco Salad for a Crowd

Summer time is party time! This is now my to-go-to salad for summer gatherings. Made with meatless crumbles instead of beef, it is light but amazingly filling. Even my carnivore friends love this salad. If you're not into the vegan thing, just use regular beef and cheese instead of meatless crumbles and vegan cheese. Just make sure to adjust cooking time for the beef.

Yields approximately 20 servings

• 1 16-oz package of meatless crumbles (I use Lightlife Smart Ground Mexican Style)
• 1 envelope taco seasoning, divided
• 1 1/2 large head iceberg lettuce, shredded
• 2 pints grape tomatoes, halved
• 2 16 oz cans red beans, rinsed and drained
• 2 16 oz cans sliced black olives, drained
• 1 1/2 cup vegan cheese (Cheddar-style)
• 1 medium red onion, finely chopped
• Catalina dressing to taste (for a non-vegan version, try Thousand Island!) 
• 1 cup salsa
• 1 12-oz package Nacho tortilla chips

1. Heat a skillet on medium and grease it with oil spray. Add meatless crumbles and 1/2 envelope of the taco seasoning. Fry meatless crumbles for 7 minutes or until heat through and golden brown.

2. In a large bowl toss lettuce, tomatoes, red beans, black olives, cheese, red onion, and meatless crumbles. In a separate small bowl combine the dressing with the other 1/2 of taco seasoning and salsa. Dress the salad. Add crushed tortilla chips. Serve immediately.