Make this taco salad extra delicious by melting the cheese into the fake meat and bean mixture. You don’t even need any dressing because of all the toppings. This is a filling salad that eats like a meal.

Duration: 25 minutes

Cook Time: 10 minutes

Prep Time: 15 minutes

Servings: 4


  • 1 yellow onion, diced
  • 1 – 12 oz. package veggie ground round
  • 2 garlic cloves
  • 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 1/2 cup water
  • 1 – 16 ounce can black beans
  • 2-3 ounces Les Petite Monterey Jack cheese
  • 10 oz. fresh spinach
  • 1 small cucumber, cubed
  • 1 pepper, cut up
  • 1/2 cup shredded red cabbage
  • Fresh salsa
  • Tortilla chips, crushed
  • Cubed Avocado or Guacamole


Saute onion with a small amount of oil, cook until fragrant.  Add veggie ground round.  Cook until beginning to brown.  Add seasonings and water.  Stir until all mixed in well.  Add cheese.  Add black beans and stir.  Remove from heat allow to cool slightly.

Layer spinach on a plate, top with cucumbers and peppers and cabbage.  Then layer on the beef/bean mixture, fresh salsa, avocado chunks and crushed tortilla chips.

Tamar is the Executive Editor of  She recently moved from New York City to Beer Sheva, Israel.  She is the mother of three amazing children, a registered dietitian, nutrition educator, and major foodie!!  Always on the search for the best of everything and often found in the kitchen cooking up new healthy foods, Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

Originally published on February 2, 2014.