Taco Salad

1 lb. Harvest Crumbles
2 Tbsp taco seasoning

1 can (15 oz) red kidney beans rinsed and drained

1 can (2 1/4 oz) sliced ripe olives

1-2 tsp ground chile (optional)


2/3 cup shredded cheese
1 head lettuce

2 small tomatoes

18 tortilla chips, crumbled

Sour cream and Salsa

Cook Crumbles in skillet until browned.  Stir in seasoning and chile (if using) and mix well.  Add beans, olives and 1/4 cup of cheese.  Heat until cheese melts.  Remove from heat, cover and keep warm.  In a salad bowl, tear lettuce into bite-sized pieces.  Add tomatoes, chips and the remaining cheese.  Pour hot mixture into bowl and toss.  Garnish with sour cream and salsa, if  desired.