Taco Salad

2 (19 ounce) cans kidney beans, drained and rinsed

1 (12 ounce) package frozen vegetarian burger crumbles

1 (1.25 ounce) package taco seasoning mix

2 onions, chopped

1 (16 ounce) jar salsa

1 (14.5 ounce) package corn tortilla chips

2 cups shredded Cheddar cheese

1 head leaf lettuce - rinsed, dried and torn into bite-size pieces

4 tomatoes, diced

In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.

When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.