Taco Biscuit Bake

Name: Taco Biscuit Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 16 ounces refrigerated biscuit dough (like Pillsbury Grands); 1 1/2 cups textured vegetable protein; 1 1/2 cups boiling water; 1 ounce taco seasoning mix (1 envelope); 1 cup prepared salsa (I used medium); 1 1/2 cups frozen corn, defrosted; 1 cup colby-monterey jack cheese, shredded; cooking spray

Submitted by annh53182

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

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Ready In:: 30mins
Ingredients:: 8
Serves:: 6

ingredients

16 ounces refrigerated biscuit dough (like Pillsbury Grands)
1 ¹⁄₂ cups textured vegetable protein
1 ¹⁄₂ cups boiling water
1 ounce taco seasoning mix (1 envelope)
1 cup prepared salsa (I used medium)
1 ¹⁄₂ cups frozen corn, defrosted
1 cup colby-monterey jack cheese, shredded
cooking spray

directions

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