Vegetarian Taco Salad

• 1 MorningStar ground beef substitute
• 1 can Rotel salsa mild
• 3 cup Mexican blend cheese
• 1 can Refried beans
• 1 pints Sour cream
• 1 1/3 envelope Taco seasoning
• 1 Blue corn chips
• 1 2/3 head Lettuce shredded

1. Empty can of refried beans in small pot and set over high to medium high heat.
2. Cut heat off when soft.
3. Spread beans on the bottom of an ungreased 8x8 baking pan.
4. Begin to sautee the beef substitute in a pan and add seasoning with 1 tablespoon of water.
5. Sprinkle beef substitute over beans to cover and then sprinkle 1/3 of your cheese over that.
6. Drain cans of Rotel and then spread over cheese just enough to cover.
7. Cover dish with the remainder of the cheese.
8. Preheat oven to 425.
9. When ready, place dish in center rack and cook for 10-15 minutes.
10. Take as much lettuce needed and rinse the leaves under cold water.
11. Drain or pat gentle with paper towel.
12. NEVER cut the lettuce with metal.
13. The cut ends will brown and look unappealing, so it is best to tear by hand.
14. Remove pan and allow cooling time.
15. Scoop contents onto plate, add a handful of chips, pile some lettuce to the side, and top with a dollop of sour cream.
16. Enjoy!
17. :)

ground beef substitute, blend cheese, beans, cream, corn chips, head lettuce

Taken from cookpad.com/us/recipes/330661-vegetarian-taco-salad (may not work)