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“Mexican style casserole for all you veggie lovers! TVP crumbles with tomatoes, pintos and black olives!”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 1 gallon freezer bag, combine: TVP crumbles, onion.
  2. Carefully squeeze the bag to force out any air; seal the bag.
  3. In a 1 gallon freezer bag, combine: taco seasoning mix, tomatoes discarding 2 Tablespoons of liquid, pinto beans, black olives, fresh parsley.
  4. Carefully squeeze the bag to force out any air; seal the bag.
  5. In a 1 quart freezer bag, place: Monterey Jack cheese.
  6. Carefully squeeze the bag to force out any air; seal the bag.
  7. Cooking Instructions.
  8. Thaw completely.
  9. Prepare cornbread, set aside.
  10. Preheat oven to 350 degrees.
  11. Sauté TVP crumbles and onion in a large skillet over medium heat.
  12. Add the contents from the bag containing the taco seasoning, tomatoes, beans, olives and parsley. Mix together well.
  13. Transfer to a 2 1/2 quart baking dish and sprinkle with cheese.
  14. Top with prepared cornbread mix. Bake for 15 minutes, or until lightly browned on top.

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