Deep Dish Taco Squares
- 1/2 bag Boca Crumbles
- 1/2 packet taco seasoning
- 3/4 cup water, divided
- 1/2 cup Tofutti Sour Supreme
- 1/3 cup Vegenaise
- 1/2 cup Daiya Cheddar Style Shreds
- 1 Tbsp. onion, minced
- 1 cup Bisquick or other baking mix
- 1 to 2 medium tomatoes, diced
- 1/2 cup green pepper, chopped (optional)
- 1/3 cup salsa
- Nonstick cooking spray
Preheat oven to 375 degrees F. Spray 8x8x2-inch square baking dish with nonstick cooking spray. Put Boca Crumbles in a skillet with 1/2 cup water and taco seasoning. Break up large chunks and stir until heated through. I got a little over zealous with my spatula while breaking up a particularly large chunk.
Don’t do what I did:
Sweet Daddy calls me a “Food Klutz” because things like this happen to me ALL the time. I had 2 other similar occurences in the same night. And my white pants now have orange taco seasoning all over them, along with guacamole, Vegenaise, and a hefty layer of stain remover.
Add salsa to cooked Boca Crumbles. Set aside.
Mix Sour Supreme, Vegenaise, Daiya Cheddar, and onion.Mix Bisquick and water until soft dough forms. Pat dough into baking dish, pressing dough 1/2-inch up the sides. Layer Boca and salsa mixture, tomatoes, and green pepper. Spoon Sour Supreme mixture over the top. Sprinkle with paprika. Bake for 25 to 30 minutes.
We also steamed some broccoli from our winter garden.