BOCA Cheesy Taco Salad

• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 2 tsp. olive oil
• 1 pkg. (12 oz.) frozen BOCA Veggie Ground Crumbles
• 2 tsp. chipotle chile pepper powder
• 1 tsp. ground cumin
• 1 cup rinsed canned black beans
• 1 pkg. (10 oz.) romaine lettuce
• 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
• 1-1/2 cups TACO BELL Thick & Chunky Salsa
• 2 cups tortilla chips (2 oz.), broken
• 1/2 cup guacamole, divided
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided

1. Cook and stir onions and garlic in hot oil in medium skillet on medium heat 4 min.
2. or until onions are crisp-tender.
3. Stir in crumbles and seasonings; cover.
4. Simmer 5 min., stirring occasionally.
5. Add beans; simmer 1 to 2 min.
6. or until heated through.
7. Combine lettuce, cheese, salsa and chips in large bowl.
8. Add crumbles mixture; mix lightly.
9. Serve topped with guacamole and sour cream.

red onion, garlic, olive oil, veggie ground crumbles, pepper powder, ground cumin, black beans, romaine lettuce, cheeses, taco, tortilla chips, guacamole, s

Taken from www.kraftrecipes.com/recipes/boca-cheesy-taco-salad-160839.aspx (may not work)