14ozmeatless crumblesHere's a link to the gardein ones I like (bags of these range from 12-16 oz, I just use the whole thing). Otherwise use your favorite ground beef or pork.
1packagetaco seasoningI get these when I'm in a pinch.
20tortilla chipscrushed
Instructions
Cook the meatless grounds according to package directions.
As the meatless crumbles are cooking, wash and cut the produce. Quarter the cabbage and thinly slice. Remove the leaves of romaine from the head and chop. Chop the cilantro and carrots (if using whole carrots).
Add the package of taco seasoning to the meatless crumbles and about ⅓ cup of water. Mix it in and continue to cook about 2-3 minutes. If it is too dry or begins to stick to the pan, add additional water 1 tbsp at a time.
Assemble the salads by mixing together the vegetables. Next toss in the cheddar and crushed tortilla chips. Pour on chipotle ranch, and top with ¼ of the taco meat.