Taco Salad
  • 6 lg Flour tortillas
  • Oil for brushing tortillas
  • 1 c TVP granules
  • 1 c Boiling water
  • 1 tb Olive oil
  • 1/2 c Chopped onion
  • 8 oz Can tomato soup
  • 16 oz Can pinto beans, drained
  • 2 ts Chili powder
  • 1 ts Cumin
  • 1/2 ts Oregano
  • 1/2 c Lettuce, shredded
  • Chopped fresh tomatoes
  • Grated soy cheese, soy sour cream & slice avocados, optional

Preheat oven to 350F. On a large cookie sheet, place 6 oven proof soup bowls.

warm tortillas on a griddle so that they are soft & flexible. Press canter of tortillas into the soup bowls, crimping edges as needed to
fit. Brush the edges with oil. Place tray in oven & bake for 12 to 15 minutes until the edges beginning to brown lightly. Cool shells.

Mix together TVP & water. Let stand for 5 minutes. Heat oil & onion in skillet for a few minutes. Stir in tomato sauce, beans, chili
powder, cumin, oregano & TVP. Simmer for 15 to 20 minutes.

Place a tortilla shell on a plate. Place shredded lettuce in each shell & spoon the mixture from the skillet on top. Top with tomatoes
& add soy cheese, sour cream & avocados if desired.

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Cheesy Egg Puffs

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