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Veggie Tacos

Ingredients

  • 1 pkg Yves Veggie Cuisine Mexican Veggie Ground Round
  • 1 tsp Spectrum Canola Oil
  • 1/2 cup (125 mL) onion, chopped
  • 1/2 cup (125 mL) green bell pepper, chopped
  • 3 garlic cloves, chopped
  • 12 Taco shells, slightly heated
  • 1 cup (250 mL) lettuce, shredded
  • 1 cup (250 mL) cheddar cheese, grated
  • 1 cup (250 mL) fresh tomatoes, chopped
  • 1/2 cup (125 mL) Salsa

Directions

Heat oil in heavy large skillet over medium-high heat. Add onion, bell pepper and garlic and sauté until soft, about 5 minutes.

Mash Veggie Ground Round Mexican with fork and add to the skillet. Heat through. Do not overcook, since Veggie Ground Round is pre-cooked.

Spoon 1/4 cup filling into each taco shell. Serve, passing lettuce, cheese, tomatoes and salsa separately as garnishes.

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Veggie Tacos

Ingredients

  • 1 pkg Yves Veggie Cuisine Mexican Veggie Ground Round
  • 1 tsp Spectrum Canola Oil
  • 1/2 cup (125 mL) onion, chopped
  • 1/2 cup (125 mL) green bell pepper, chopped
  • 3 garlic cloves, chopped
  • 12 Taco shells, slightly heated
  • 1 cup (250 mL) lettuce, shredded
  • 1 cup (250 mL) cheddar cheese, grated
  • 1 cup (250 mL) fresh tomatoes, chopped
  • 1/2 cup (125 mL) Salsa

Directions

Heat oil in heavy large skillet over medium-high heat. Add onion, bell pepper and garlic and sauté until soft, about 5 minutes.

Mash Veggie Ground Round Mexican with fork and add to the skillet. Heat through. Do not overcook, since Veggie Ground Round is pre-cooked.

Spoon 1/4 cup filling into each taco shell. Serve, passing lettuce, cheese, tomatoes and salsa separately as garnishes.