Taco Salad

• 1 cup frozen BOCA Veggie Ground Crumbles
• 1 large red pepper, cut lengthwise in half, divided
• 1/4 cup black bean salsa
• 2 Tbsp. KRAFT Lite Ranch Dressing
• 1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses

1. Microwave crumbles in shallow microwaveable dish on HIGH 1 min.
2. Chop half the pepper; stir into crumbles.
3. Top with salsa, dressing and cheese.
4. Cut remaining pepper half into wedges.
5. Serve as dippers with the crumbles mixture.

veggie ground crumbles, red pepper, black bean salsa, dressing, milk

Taken from www.kraftrecipes.com/recipes/taco-salad-165956.aspx (may not work)