Home Recipes Taco Salad with Lime and Cumin Vinaigrette

Taco Salad with Lime and Cumin Vinaigrette


2 tbsp (30 mL) vegetable oil, divided
1 pkg (340 g) Yves Veggie Cuisine® Veggie Ground Round
3 corn tortillas (6 inch/15 cm)
2 cups (500 mL) shredded lettuce
1 cup (250 mL) chopped tomatoes
1 cup (250 mL) shredded vegan cheese

Lime and Cumin Vinaigrette:
1/4 cup (60 mL) vegetable oil
3 tbsp (45 mL) lime juice
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/4 tsp (1 mL) salt

Star Product

Original Veggie Ground Round


  1. Preheat oven to 425°F (220°C).
  2. Heat half of the oil in large skillet set over medium heat; cook ground round for about 5 minutes or until heated through.
  3. Cut tortillas in half; cut crosswise into 1/2-inch (1 cm) thick strips.
  4. Toss with remaining oil.
  5. Bake on parchment paper–lined baking sheet, turning once, for 6 to 8 minutes or until golden and crisp.
  6. Divide ground round among four 2-cup (500 mL) Mason jars.0
  7. Layer lettuce, tomatoes, cheese and tortilla strips over top.
  8. Just before serving, pour dressing evenly over salad and shake well.


Lime and Cumin Vinaigrette:
Whisk together vegetable oil, lime juice, spices and salt.