Veggie Tacos
Recipe - Seton
Veggie Tacos
Prep Time10 Minutes
Servings12
Cook Time6 Minutes
Ingredients
1 pkg Yves Veggie Cuisine Mexican Veggie Ground Round
1 tsp Canola Oil
1/2 cup Onion, chopped
1/2 cup Green bell pepper, chopped
3 Garlic cloves, chopped
12 Taco shells, slightly heated
1 cup Lettuce, shredded
1 cup Cheddar cheese, grated
1 cup Fresh tomatoes, chopped
1/2 cup 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.
10 minutes
Prep Time
6 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Yves - Veggie Ground Round Mexican, 340 Gram
Spectrum Naturals - Organic Canola Oil, 750 Millilitre
Onions - Sweet Onions, 400 Gram
Peppers - Green Bell, 240 Gram
Garlic - White, Bulk, 1 Each
Fresh Is Best - Taco Shells Tri-Flavour, 12 Each
Lettuce - Iceberg, Cello, 1 Each
Western Family - Triple Cheddar Shredded Cheese Blend, 320 Gram
Tomatoes - On the Vine, Each, 150 Gram
Western Family - Medium Salsa, 650 Millilitre
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.