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“Necessity is the mother of invention and that's what prompted this recipe. But it turned out great.”

Ingredients Nutrition

  • 16 ounces refrigerated biscuit dough (like Pillsbury Grands)
  • 1 12 cups textured vegetable protein
  • 1 12 cups boiling water
  • 1 ounce taco seasoning mix (1 envelope)
  • 1 cup prepared salsa (I used medium)
  • 1 12 cups frozen corn, defrosted
  • 1 cup colby-monterey jack cheese, shredded
  • cooking spray


  1. Preheat oven to 375 and prepare spray an 8x8 pan with cooking spray.
  2. Mix TVP, taco mix and water. Let stand uncovered for 8-10 minutes to rehydrate. Most of the liquid should be absorbed.
  3. Cut each biscuit into 4 pieces and drop randomly into the pan.
  4. When TVP is rehydrated, mix with salsa, corn and cheese.
  5. Drop mixture into the pan over the biscuits.
  6. Bake for 10-15 minutes or until TVP mixture is hot and the biscuits are golden brown.
  7. Serve with more shredded cheese, sour cream or whatever you like to top tacos with.

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